20/08/2023
Spaghetti Carbonara alla Romana
My version of the Roman classic Carbonara, with guanciale and pecorino. The trick to get the creamy sauce is using a little pasta water, taking care with the temperature and working quickly. The sprinkle of pepper at the end is the essential touch of 'carbonara'.
Serves:
4
Prep Time: 10 minutes
Cooking Time: 20 minutes
Ingredients
- 200g pecorino romano cheese
- 125g parmigiano reggiano cheese
- 400g guanciale (cured pork jowl)*
- 500g spaghetti
- sea salt and freshly ground black pepper
- 4 large eggs
- 1 egg yolk
Method
- Finely grate the pecorino and parmesan and combine together. Reserve 1/2 cup for serving.
- Remove the rind from the guanciale and cut into strips. Cook in a large frypan over low heat for 10 minutes, until the fat renders, then increase high and cook until golden. Remove from heat but leave in the pan with the rendered fat.
- Beat combined cheeses, eggs and yolk together with a fork.
- Meanwhile, cook spaghetti in a large pot of boiling salted water until ‘al dente’. Drain, reserving 1 cup pasta water. Toss spaghetti and pasta water together in the frypan with the guanciale over high heat until heated through. Turn off the heat and allow to cool slightly so it is not boiling hot.
- Working quickly, toss egg mixture through hot spaghetti using a wooden spoon, until well coated and creamy. Season to taste.
- Portion immediately onto serving plates, sprinkle with reserved cheese and freshly ground pepper.
Tips
- TIP Streaky pancetta (cured belly pork) can be used in place of guanciale.
- STYLING Use tongs and a ladle to swirl and portion spaghetti onto plates.
- DRINK Pinot Grigio or Montepulciano
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