Ingredients CardCarbonara, Roman4 servings Carbonara 400 gSpaghetti150 gGuanciale, cut into 1 cm strips≈ 100 gEgg yolks100 gPecorino Romano, finely grated3 gBlack pepper, coarsely ground100 mlreserved pasta water≈ 4000 gWater for the pasta30 gSalt for the water