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Authentic Roman Spaghetti alla Carbonara with Guanciale and Pecorino Romano
Authentic Roman culinary crown: bronze-cut spaghetti coated in a rich emulsion of fresh egg yolks, aged Pecorino Romano, toasted black pepper, and crispy cured guanciale.
Prep
15 min
Cook
15 min
Total
30 min
Ingredients
servings
4
- Durum wheat spaghetti400 g
- Cured pork guanciale, cut into thick matchsticks180 g
- Fresh farm egg yolks5 pc
- Whole fresh egg1 pc
- Finely grated Pecorino Romano DOP100 g
- Whole black peppercorns, coarsely crushed1 tbsp
- Salt for pasta water (used sparingly)1 tsp
Preparation Steps
1
Place guanciale matchsticks in a cold skillet without extra oil. Render over medium-low heat for 10-12 mins until crisp and amber. Remove meat, reserving hot fat in pan.
12 min timer
2
Whisk yolks and whole egg with grated Pecorino and freshly toasted crushed black pepper in a stainless bowl. Whisk in 2 tbsp rendered guanciale fat to create a thick paste.
5 min timer
3
Boil spaghetti until al dente. Toss in pan with rendered fat off the heat, then combine with egg paste in the warm bowl with splashes of pasta water, tossing to form a silky cream. Fold in crispy guanciale and serve immediately.
4 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
650
Protein
28g
Carbohydrates
72g
Fat
28g
Allergens
GlutenEggsMilk
*estimated values per serving
Provenance & Public Domain Audit
Source: Italian Gastronomic Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Accademia Italiana della Cucina Archive)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
