Classic Spaghetti Carbonara
A traditional Roman pasta dish with crispy guanciale, creamy egg sauce, and sharp Pecorino Romano. Simple ingredients, extraordinary flavor.
Ingredients
- - 400g spaghetti
- - 200g guanciale or pancetta, cubed
- - 4 large egg yolks
- - 2 whole eggs
- - 100g Pecorino Romano, finely grated
- - 50g Parmesan, finely grated
- - Freshly ground black pepper
- - Salt for pasta water
Instructions
- 1Bring a large pot of salted water to boil and cook spaghetti until al dente
- 2While pasta cooks, fry guanciale in a large pan over medium heat until crispy, about 8 minutes
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