#spaghetti#carbonara#egg#pecorino romano#Jamie Oliver
A quick and genuine carbonara made with guanciale, Pecorino Romano, and perfectly cooked spaghetti, finished with a creamy egg and cheese sauce and a generous peppery kick.
Ingredients extracted via AI
guanciale20 g pecorino romanoeggspaghettiblack peppersalt
Procedure generated via AI
Place the spaghetti into boiling water and stir to prevent sticking.
Add a pinch of salt to the water.
Fry the guanciale in a pan until crisp.
Add freshly ground black pepper to the guanciale.
In a bowl, beat the egg and stir in about 20 grams of Pecorino Romano cheese.
Turn off the heat and add the drained spaghetti to the pan along with some of the reserved cooking water to stop the guanciale from cooking further.
Quickly pour the egg and cheese mixture into the pan and stir to create a creamy sauce.
Finish with an extra grind of black pepper to taste.