Experience the authentic taste of traditional carbonara with crispy guanciale, creamy egg yolk sauce, and perfectly cooked spaghetti, finished with freshly grated pecorino and black pepper.
Cut the guanciale into bite-sized pieces and fry them in a pan until they are crispy on the outside and tender inside. Remove from the pan and set aside.
Separate the egg yolks into a bowl and add freshly ground black pepper, pecorino cheese, and some of the rendered guanciale fat. Whisk everything together thoroughly.
Cook the spaghetti according to package instructions until al dente.
Combine the cooked spaghetti with the egg mixture and crispy guanciale.
Finish cooking the spaghetti over steam above a pot of boiling water, warming the sauce gently so the eggs don’t curdle, creating a smooth, creamy coating.