RECIPE
Traditional
Spaghetti Carbonara
🥚 Perfect Texture
Never place the eggs over direct heat! Use the residual heat of the pasta to cook the sauce. This ensures a silky, creamy texture instead of scrambled eggs.
Ingredients
- 200g Spaghetti (De Cecco)
- 100g Guanciale (or Pancetta)
- 50g Pecorino Romano cheese
- 2 Large Eggs (plus 1 yolk)
- Black Pepper (Freshly ground)
- Salt (for pasta water)
Instructions
- Boil Pasta: Cook spaghetti in boiling salted water. Reserve some pasta water.
- Guanciale: Cook guanciale in a pan until golden and crispy. Remove from heat.
- Egg Mixture: Whisk eggs and pecorino romano with plenty of black pepper.
- The Magic: Add cooked pasta to the guanciale pan. Then, add egg mixture and a splash of reserved water. Stir vigorously *off the heat* to create a creamy sauce.
- Serve: Top with more pecorino and freshly ground pepper. Enjoy immediately!