Top 50 recipes › No. 13
Top recipes · No. 13Spaghetti carbonara
The Roman pasta made with egg yolks, pecorino cheese, crisp cured pork and lots of black pepper. No cream: the eggs and pasta water make the sauce.
Ingredients
- 14 oz (400 g) spaghetti
- 5 oz (150 g) guanciale or pancetta (or thick bacon), cut in strips
- 4 egg yolks plus 1 whole egg
- 1 cup (80 g) finely grated pecorino romano (or parmesan)
- 1 tsp freshly ground black pepper
- Salt for the pasta water
Method
- Boil the spaghetti in well-salted water until just al dente.
- Meanwhile, fry the guanciale in a large pan over medium heat until crisp, then turn off the heat.
- Whisk the yolks, whole egg, cheese and pepper in a bowl.
- Save 1 cup of pasta water, then drain the spaghetti and toss it in the pan with the guanciale and its fat.
- Off the heat, pour in the egg mixture and toss quickly, adding splashes of pasta water until the sauce is creamy, not scrambled.
- Serve at once with more cheese and pepper.
Tip: The pan must be off the heat when the eggs go in; the heat of the pasta is enough to thicken them.
Cups and spoons are US measures (1 cup = 240 ml); weights and °C are given alongside. Cook meat to a safe inside temperature.
Food marks, as on packaged food in India: vegetarian · non-vegetarian (meat, fish or egg; Indian rules count egg as non-vegetarian). Recipes with both marks can be made either way.
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