After a long week, when I finally get to relax, a rich spaghetti carbonara makes me feel utterly content. It’s simple, yet so deeply satisfying and brings a smile to my face.
Authentic Spaghetti Carbonara
Ingredients
- 8 oz spaghetti
- 4 oz guanciale or pancetta (diced)
- 2 large egg yolks
- 1/2 cup grated Pecorino Romano cheese
- Freshly ground black pepper
Steps
- Cook spaghetti in generously salted boiling water according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- While pasta cooks, cook diced guanciale (or pancetta) in a large skillet over medium heat until crispy. Remove from heat, leaving rendered fat in the pan.
- In a bowl, whisk together egg yolks, grated Pecorino Romano cheese, and a generous amount of black pepper.
- Add the drained hot spaghetti directly to the skillet with the guanciale and fat. Toss well. Immediately pour in the egg mixture, tossing vigorously to coat the pasta. Add a splash of reserved pasta water (1-2 tablespoons at a time) to create a creamy sauce, if needed. The heat from the pasta will cook the eggs without scrambling them.
- Serve immediately, garnished with more black pepper and Pecorino Romano.