Total time · 28 min
Roman Spaghetti Carbonara
Crisp guanciale, pecorino, and egg yolks coat the spaghetti off the heat.
- Prep
- 10 min
- Cook
- 18 min
- Servings
- 4
Indicative estimates
- Energy per serving
- ~386 kcal per serving partial estimate
- Ingredient value
- ~$3.07 partial estimate; 4 of 6 ingredients estimated
Ingredients
- 350 g Spaghetti
- 150 g Guanciale
- 4 pieces Egg yolks
- 80 g Pecorino Romano
- 3 g Black pepper
- 5 g Salt
Directions
- 10 min
Grate the pecorino and whisk egg yolks with cheese and plenty of pepper.
- 13 min
Cook the guanciale until crisp; boil the spaghetti al dente and reserve a ladle of pasta water.
- 5 min
Off the heat, toss pasta with the egg mixture and a splash of pasta water; serve at once.