This traditional Roman Carbonara features crispy guanciale and a creamy cheese and egg sauce made with Pecorino Romano and aged Parmesan. The silky sauce coats perfectly cooked spaghetti, creating a rich and satisfying dish.
Ingredients extracted via AI
1 kopček Pecorino Romano cheese3-year aged Parmesan cheese2 egg yolkguancialespaghettiground black pepperpasta cooking water
Procedure generated via AI
Trim off the tough, chewy outer layer of the guanciale and cut it into small pieces.
Place the guanciale in a cold pan with a small amount of oil and cook over medium heat slowly until crispy and the fat has rendered.
Separate the egg yolks from the whites, using two yolks per serving.
Grate Pecorino Romano and 3-year aged Parmesan, then mix them together.
In a bowl, combine the grated cheese and black pepper. Whisk in the egg yolks until smooth.
Gradually add warm pasta water to the egg and cheese mixture to temper it, stirring continuously to prevent the yolks from cooking.
Add some of the rendered guanciale fat to the egg mixture and stir well.
Add the cooked spaghetti to the pan with the guanciale and a little pasta water, tossing to finish cooking the pasta.
Transfer the spaghetti and guanciale to the bowl with the egg and cheese mixture and stir until the sauce becomes creamy and smooth without any lumps.
Continue stirring for a few more seconds to keep the sauce glossy and creamy, avoiding any curdling that would resemble scrambled eggs.