Serves 1
Directions
- 1Slice the guanciale into small pieces.
- 2Place the sliced guanciale in a pan and cook it until crispy.
- 3Separate three egg yolks and add one whole egg into a bowl.
- 4Whisk the eggs in a water bath for about one minute.
- 5Add some of the guanciale fat into the egg mixture.
- 6Grate pecorino Romano cheese finely and add it to the egg mixture.
- 7Add freshly ground pepper to the egg and cheese mixture.
- 8Boil water in a pot and add salt.
- 9Add the spaghetti to the boiling water.
- 10Transfer the cooked spaghetti to the pan with the guanciale.
- 11Add a little bit of pasta water to the spaghetti and guanciale.
- 12Pour the egg and cheese mixture over the spaghetti.
- 13Mix everything together until the sauce is creamy and coats the spaghetti.
- 14Serve the carbonara on a plate.
- 15Garnish with extra crispy guanciale pieces.
- 16Sprinkle with more freshly ground pepper.
Ingredients
- Spaghetti
- Guanciale
- Pecorino Romano
- Pepper
- 3 yolks Eggs
- 1 whole Egg
- Salt
Equipment
Cutting boardKnifePanBowlWhiskPotSpoonTongsSievePepper mill
Tips
- No cream in Carbonara.
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