Authentic Roman Carbonara Recipe
Ingredients (for 4 servings):
400g spaghetti
150g guanciale (pork cheek) — if unavailable, pancetta can be used
3 large eggs (use only the yolks for a richer sauce)
100g Pecorino Romano cheese, finely grated
Freshly ground black pepper
Salt (for pasta water)
Instructions:
Prepare the guanciale:
Cut the guanciale into small strips or cubes. In a large pan over medium heat, cook the guanciale until it’s crispy and golden, and the fat has rendered. Turn off the heat and set aside.
Cook the pasta:
Bring a large pot of salted water to boil. Cook spaghetti until al dente (usually 1-2 minutes less than package instructions). Reserve about 1 cup of pasta water, then drain the pasta.
Mix eggs and cheese:
In a bowl, whisk the egg yolks with most of the Pecorino Romano (reserve some for garnish) and plenty of freshly ground black pepper until creamy.
Combine everything:
Add the hot pasta to the pan with guanciale (off the heat to avoid scrambling the eggs). Quickly pour in the egg and cheese mixture, stirring vigorously to create a creamy sauce. Add a splash of reserved pasta water if needed to loosen the sauce.
Serve immediately:
Plate the pasta, sprinkle with remaining Pecorino and extra black pepper. Enjoy your authentic Roman Carbonara!
Dining and Cooking