Spaghetti carbonara

Classic Roman carbonara made with spaghetti, crispy guanciale, egg yolks, Pecorino, and black pepper. Rich, creamy, and full of authentic flavour.

Chef:

Gianfranco Allari

320 g Spaghetti

200 g Smoked guanciale

120 g Pecorino Romano

40 g Parmesan cheese

3 Egg yolks

1 Whole egg

10 g Black peppercorns

Coarse salt, to taste

Bring a large pot of water to a boil with just a little coarse salt for cooking the pasta.
Meanwhile, slice the guanciale first into strips, then into batons. Crush the black pepper with a knife or grinder and finely grate both cheeses.

Place the guanciale in a cold pan without any oil and cook it gently over very low heat until crispy and golden.

In a large bowl, whisk together the egg, egg yolks, Parmigiano, most of the Pecorino, and a generous amount of black pepper until smooth.

Once the guanciale is crisp, drain it and place it on paper towels to absorb excess fat.
Cook the spaghetti until al dente. Drain and immediately add them to the bowl with the egg and cheese mixture.
Toss vigorously with two forks, adding a little cooking water if needed to achieve a creamy texture.