Spaghetti Carbonara (Authentic Roman Style)

Spaghetti Carbonara (Authentic Roman Style) ingredients

• 400 g spaghetti
• 150 g guanciale (cured pork jowl)
• 3 egg yolks
• 1 whole egg
• 100 g Pecorino Romano cheese
• 1 tbsp freshly ground black pepper
• to taste salt

How to make Spaghetti Carbonara (Authentic Roman Style)

1. Bring a large pot of generously salted water to a rolling boil. Add the 400g of spaghetti and cook according to package directions, typically 8-10 minutes, until al dente.
2. While the pasta cooks, prepare the guanciale: remove the skin and cut the 150g guanciale into small, even cubes or strips. In a large skillet, cook the guanciale over medium-low heat for 8-10 minutes, stirring occasionally, until it renders its fat and becomes crispy. Do not let it burn. Remove the crispy guanciale with a slotted spoon and set aside, leaving the rendered fat in the skillet.
3. In a medium bowl, whisk together the 3 egg yolks, 1 whole egg, and 100g of finely grated Pecorino Romano cheese until well combined. Add about 1 tablespoon of freshly ground black pepper and whisk again. The mixture should be thick and creamy.
4. Before draining the spaghetti, reserve about 1 cup of the starchy pasta cooking water. Drain the spaghetti thoroughly.
5. Immediately add the hot, drained spaghetti to the skillet with the rendered guanciale fat. Toss vigorously with tongs to coat the pasta. Remove the skillet from the heat.
6. Pour the egg and cheese mixture over the spaghetti. Immediately add about 1/4 cup of the reserved hot pasta water and toss continuously and vigorously with tongs for 1-2 minutes. The heat from the pasta and the pasta water will gently cook the eggs into a creamy sauce without scrambling them.
7. Continue adding small splashes of pasta water (1-2 tablespoons at a time) as needed, while tossing, until the sauce reaches a luxurious, creamy consistency that coats every strand. The sauce should not be watery or clumpy.
8. Stir in most of the crispy guanciale, reserving a little for garnish.
9. Serve immediately, garnished with the remaining crispy guanciale, an extra sprinkle of Pecorino Romano, and more freshly ground black pepper.

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