Description
Carbonara is one of Rome’s most beloved dishes, full of simplicity and authentic taste. Pasta combined with crispy guanciale and a silky egg mixture creates a flavorful experience in every bite.
Ingredients (for 2 servings)
- 200 g spaghetti
- 100 g guanciale
- 2 egg yolks + 1 whole egg
- 50 g pecorino romano, freshly grated
- Freshly ground black pepper
- Salt
Instructions:
- Cook the pasta: Boil the spaghetti in salted water and reserve a little pasta water.
- Crispy guanciale: Cut into strips and sauté over low heat until crispy.
- Egg mixture: Whisk yolks, whole egg, pecorino, and black pepper until smooth.
- Combine: Add pasta to the pan with guanciale, remove from heat, pour in egg mixture, and stir quickly adding a splash of pasta water until velvety.
- Serve: Plate immediately with extra pecorino and black pepper.
Buon appetito!