True carbonara. No cream, just eggs, guanciale, and pecorino. Perfect.
At a Glance
Prep
5m
Cook
15m
Serves
1
Difficulty
Mid
Ingredients
- spaghetti or rigatoni 100g
- guanciale or pancetta, cubed 50g
- egg plus 1 egg yolk 1 large
- Pecorino Romano, finely grated 30g
- Parmigiano-Reggiano, finely grated 20g
- coarsely cracked black pepper generous
Method
-
Render guanciale
Cook 50g of guanciale in a cold pan over medium heat until fat renders and edges crisp. Remove from heat.
-
Make sauce
Whisk 1 egg, 1 yolk, 30g of pecorino, and 20g of parmesan together with generous black pepper.
-
Combine carefully
Add hot pasta to the guanciale pan off heat. Add egg mixture, tossing rapidly, adding pasta water gradually until silky.
Slop Notes
The pan must be off heat before adding eggs. One degree too hot and you have scrambled egg pasta.