Carbonara
Ingredients
- 3 egg yolks
- 30 g pecorino Romano cheese, grated
- 1 tbsp pepper corn, grinded
- 70 g guanciale, pork cheek *
- 180 g pasta
Instructions
- You can use black pepper, but I’d recommend using whole black peppercorns and grinding them for the most authentic and fresh flavour.
- Add the egg yolks and grated cheese to a bowl and mix well. Add the freshly ground pepper, mix again, and set aside for now.
- Cook the spaghetti.
- While the pasta is cooking, add the guanciale to a pan and cook until crispy and golden.
- Add the cooked pasta to the pan and mix well.
- Turn off the heat.
- Add a large spoonful of pasta water to the egg mixture and stir—it should be the perfect consistency to pour over your pasta. Mix everything together and you’ll get the creamiest pasta sauce with incredible flavour!
Video
Notes
- Authentic Roman recipe: made with just 5 ingredients—no cream, no butter, no garlic.
- Traditional meat: guanciale* (cured pork cheek) gives the best flavour and texture, but pancetta is a great alternative and easier to find in UK supermarkets.
- Cheese swap: if you can’t find pecorino Romano, use parmesan, though it’s milder and less salty.
- For best results, use freshly ground black pepper and grate your cheese finely.
- Timing is key: mix the egg and cheese off the heat to avoid scrambling. A splash of hot pasta water helps create that silky sauce.
- This recipe is naturally nut-free and refined sugar-free.
- Best enjoyed fresh, but leftovers can be gently reheated with a splash of water in a pan.