Italianby KitchenFeedSpaghetti CarbonaraPrep10 minCook15 minTotal25 minServes4Keep screen onSaveShare Cook my versionIngredientsServings−4+400 g spaghetti200 g guanciale or pancetta, cut into strips4 egg yolks + 1 whole egg100 g Pecorino Romano, finely gratedBlack pepper, lotsSalt for the pasta waterStepsStep-by-step0 of 6 done1Boil the spaghetti in well-salted water until al dente.2Render the guanciale in a large pan over medium heat until crisp. Turn off the heat.3Whisk the yolks, egg, Pecorino, and pepper in a bowl.4Drain the pasta, saving 1 cup of water. Toss the pasta into the guanciale pan.5Off the heat, pour in the egg mixture and toss fast, adding splashes of pasta water until glossy.6Serve at once with more Pecorino and pepper.NotesThe pan must be off the heat when the eggs go in, or they scramble.Photo: TheMealDB
