- This carbonara sauce is made the Italian way, with no cream or Parmesan cheese.
- Home cooks recommend reserving about a cup of pasta water to loosen up the sauce.
- Reviewer Kiki875 writes, “I can’t believe pasta can taste so creamy without any cream. It’s magic.”
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Ingredients
- 1 (14 ounce) package spaghetti
- 5 ounces guanciale (cured pork cheek), cut into small cubes
- 3 egg yolks
- 1 large egg
- ¾ cup grated Pecorino-Romano cheese, plus more to serve
- salt and freshly ground black pepper to taste
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Directions
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Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spaghetti and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Reserve a little pasta water, then drain.
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Meanwhile, heat a skillet over medium heat; add guanciale, cook and stir until crisp, 5 to 10 minutes.
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Whisk egg yolks and whole egg together in a bowl; whisk in ¾ cup Pecorino-Romano cheese, salt, and pepper until combined.
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Stir in guanciale. Add spaghetti; toss until evenly coated. Season to taste with extra cheese, salt, and pepper; serve.
