Authentic Spaghetti alla Carbonara
The Story
The key to a true carbonara is using high-quality ingredients and no cream. The creaminess comes from the emulsification of the egg yolks, cheese, and pasta water.
Ingredients
- Spaghetti- 400g
- Guanciale (cured pork jowl)- 150g
- Large egg yolks- 4
- Pecorino Romano cheese, freshly grated- 1 cup
- Freshly ground black pepper- lots of it
Instructions
Bring a large pot of salted water to a boil.
Cut the guanciale into small cubes or strips.
In a large skillet, cook the guanciale over medium-low heat until it's crispy and has rendered its fat. Turn off the heat.
In a bowl, whisk together the egg yolks, most of the Pecorino Romano cheese, and a generous amount of black pepper.
Cook the spaghetti according to package directions until al dente. Reserve a cup of the pasta water.
Drain the pasta and add it to the skillet with the guanciale. Toss to coat the pasta in the rendered fat.
Working quickly, pour the egg and cheese mixture over the hot pasta, adding a splash of the reserved pasta water. Stir vigorously to create a creamy sauce. The heat of the pasta will cook the eggs.
If the sauce is too thick, add a little more pasta water.
Serve immediately, with extra Pecorino Romano and black pepper on top.
Serving Suggestions
Serve in warm bowls.