Quick CardCarbonara, Roman
8 servings
Carbonara
- 800 gSpaghetti
- 300 gGuanciale, cut into 1 cm strips
- 12Egg yolks
- 200 gPecorino Romano, finely grated
- 6 gBlack pepper, coarsely ground
- 200 mlreserved pasta water
- 4 lWater for the pasta
- 30 gSalt for the water
- Boil the spaghetti in 4 l Water for the pasta with 30 g Salt for the water until 2 minutes short of al dente. Reserve 200 ml reserved pasta water. 9 min
- Render 300 g Guanciale in a cold pan brought slowly to medium heat. 160 °C · 8 min
- Whisk 12 Egg yolks with 200 g Pecorino Romano and 6 g Black pepper to a thick paste.
- Off the heat, toss the pasta with the fat, then the egg paste, loosening with 100 ml reserved pasta water until glossy.