Enjoy a classic Italian spaghetti carbonara made the traditional way with guanciale, egg yolks, and pecorino cheese for a rich, creamy sauce—no cream needed.
Ingredients extracted via AI
water10 g saltspaghettiguancialepancettaolive oil2 eggegg yolkparmesanpecorino cheeseblack pepper
Procedure generated via AI
Bring a large pot of water to a boil and add salt at a ratio of 10 grams per liter, adding the salt only once the water is boiling.
Add spaghetti (or the thickest variety available) to the boiling water without any oil, stirring occasionally as they cook for about 10 minutes.
Cut the guanciale (cured pork cheek) into larger pieces; pancetta can be used as a substitute if guanciale is unavailable.
Heat good quality olive oil in a pan and add the guanciale, beginning the sauce base by rendering its fat.
For two servings, whisk together two egg yolks without adding any cream.
Add parmesan or pecorino cheese along with a generous amount of black pepper to the eggs, and mix thoroughly.
Check the pasta for doneness; if still firm, continue cooking for another 3-4 minutes.
If you prefer a less greasy sauce, spoon off some of the excess fat from the guanciale in the pan.
Drain the cooked pasta and transfer it directly into the pan with the guanciale. Let it cool slightly so the temperature isn’t too high.
Add the egg mixture to the pasta and quickly toss to coat the strands evenly without scrambling the eggs.