Quick CardCarbonara, Roman
4 servings
Carbonara
- 14 ozSpaghetti
- 5.5 ozGuanciale, cut into 1 cm strips
- 6Egg yolks
- 3.5 ozPecorino Romano, finely grated
- 0.25 ozBlack pepper, coarsely ground
- 6 ¾ tbspreserved pasta water
- 17 cupsWater for the pasta
- 1 ozSalt for the water
- Boil the spaghetti in 17 cups Water for the pasta with 1 oz Salt for the water until 2 minutes short of al dente. Reserve 6 ¾ tbsp reserved pasta water. 9 min
- Render 5.5 oz Guanciale in a cold pan brought slowly to medium heat. 160 °C · 8 min
- Whisk 6 Egg yolks with 3.5 oz Pecorino Romano and 0.25 oz Black pepper to a thick paste.
- Off the heat, toss the pasta with the fat, then the egg paste, loosening with 3 ⅓ tbsp reserved pasta water until glossy.