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Spaghetti Carbonara

Classic Roman pasta with crispy guanciale, egg yolks, Pecorino Romano, and black pepper.

400 g Pasta6 yolks Eggs100 g Parmesan1 tbsp Olive Oil

Cook spaghetti in well-salted water until al dente. Reserve pasta water.

Cut guanciale into small strips and fry until crispy.

Whisk egg yolks with grated Parmesan and plenty of black pepper.

Toss hot pasta with guanciale off the heat. Add egg mixture and toss quickly.

Add pasta water a splash at a time until silky. Serve immediately.

Never add cream – the sauce comes from eggs and cheese alone.