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Printed at the current scale: 2 servings · Metric · A4 or Letter

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Spaghetti alla Carbonara

2 servings

Carbonara

160 gspaghetti
75 gguanciale, rind removed
3egg yolks, from medium eggs
25 gPecorino Romano, finely grated
black pepper, to taste, freshly and coarsely ground
Pecorino Romano, to serve, to taste

Safety: Egg dishes should reach 71 °C (160 °F) at the centre. (USDA FSIS)
Safety: The yolks are only gently warmed by the hot pasta and are not fully cooked. Use very fresh eggs, ideally pasteurised, when serving pregnant, elderly, very young or immunocompromised guests. (The author)