Glossy spaghetti, coated in a cream of egg, pecorino, and pepper, with the melting crispness of guanciale. A classic Roman carbonara, without heavy cream, where the cooking water creates the entire emulsion.
Ingredients
- 400 g durum wheat spaghetti
- 180 g Italian guanciale
- 100 g finely grated Pecorino Romano PDO
- 2 pieces whole eggs
- 4 pieces egg yolks
- to taste black peppercorns
- to taste coarse salt
Method
- Remove the hard rind from the guanciale, cut it into even batons, then let it render over medium heat in a large skillet until the fat melts and the edges are golden and crispy.
- Meanwhile, bring water to a rolling boil in a large pot, salt moderately, then cook the spaghetti until al dente, still slightly firm to the bite.
- In a bowl, mix the eggs, yolks, grated pecorino, and freshly ground black pepper until you have a thick, smooth, and fragrant paste.
- When the guanciale is crispy, turn off the heat and keep the rendered fat in the skillet with the pieces, so it stays warm without burning.
- Reserve a little starchy cooking water, then drain the still very hot spaghetti and transfer them to the skillet with the guanciale, off the heat.
- Toss the pasta vigorously in the guanciale fat until glossy and well coated, adding some cooking water if they seem dry.
- Pour the egg and pecorino mixture over the pasta off the heat, then toss continuously until a creamy sauce coats the spaghetti without scrambling the eggs.
- Adjust the texture with hot cooking water if necessary, add more black pepper, then serve immediately in warm bowls with the guanciale evenly distributed.
Nutrition
Per serving
- Energy
- 836.8 kcal
- Protein
- 38.4 g
- Carbohydrate
- 73.27 g
- Fat
- 43.12 g
- Fibre
- 3.62 g
- Calcium
- 3.3 mg
- Iron
- 0.09 mg
- Magnesium
- 3.47 mg
