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Name: Spaghetti Carbonara
Prep time: 12 min
Total time: 25 min
Yield: 2 servings
Ingredients: 200 g dried spaghetti; 3 L water, for boiling (discard remaining after reserving); 10 g fine sea salt; 150 g guanciale, rind removed, cut into 1 cm lardons; 5 ml extra-virgin olive oil; 2 pasteurised large egg yolks; 1 pasteurised large whole egg; 60 g Pecorino Romano, finely grated; 2 g freshly ground black pepper; 10 g Pecorino Romano, finely grated; 0.5 g freshly ground black pepper

Spaghetti Carbonara

Roman pasta tossed with rendered guanciale, pecorino, black pepper and a starchy egg emulsion.

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Created with AI · Nutrition is estimated · Not kitchen-tested

Spaghetti Carbonara

Roman pasta tossed with rendered guanciale, pecorino, black pepper and a starchy egg emulsion.

Loading recipe…

Created with AI · Nutrition is estimated · Not kitchen-tested

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