Pasta
Spaghetti Carbonara
The classic Roman pasta — silky egg and pecorino sauce, crisp guanciale, and plenty of black pepper.
No cream, no fuss — just eggs, cheese, cured pork and pasta water brought together off the heat so the sauce stays silky instead of scrambling.
Method
Make it.
Bring a large pot of salted water to the boil and cook the spaghetti until al dente.
Meanwhile, fry the guanciale in a cold pan over medium heat until crisp and the fat has rendered.
Whisk the egg yolks, whole egg, pecorino and parmesan together in a bowl with plenty of black pepper.
Just before the pasta is ready, scoop out a mugful of the starchy cooking water.
Drain the spaghetti and toss it into the pan with the guanciale, off the heat.
Pour in the egg mixture, tossing quickly and adding a splash of pasta water until glossy and creamy. Serve immediately with extra pecorino and pepper.