Roman Spaghetti Carbonara

Story behind the recipe

“My grandmother learned this in a tiny trattoria in Trastevere. She insists: no cream, ever. Just eggs, cheese, pepper, and love.”

Ingredients

• 400 gspaghetti
• 150 gguanciale, diced
• 4 egg yolks
• 1 whole egg
• 80 gpecorino romano, grated
• 1 tspblack pepper, cracked

Directions

1. 1

   Bring a large pot of salted water to a rolling boil and cook the spaghetti until al dente.

2. 2

   Meanwhile, render the guanciale in a wide pan over medium heat until deeply golden.

3. 3

   Whisk yolks, whole egg, pecorino and pepper in a bowl until smooth.

4. 4

   Toss the drained pasta with the guanciale off the heat, then stream in the egg mixture, tossing quickly with a splash of pasta water to create a glossy sauce.

5. 5

   Finish with extra pecorino and a generous crack of pepper.