Italian · Members
Spaghetti Carbonara
Roman-style carbonara with crisp guanciale, cracked pepper and a silky egg and pecorino sauce - no cream required.
- No cream, pure silky sauce
- Ready in 30 minutes
- Classic Roman technique
Real carbonara is built from just a handful of ingredients, which is exactly why technique matters. Our test kitchen tempers the egg and cheese mixture with starchy pasta water and tosses everything off the heat, so the sauce turns glossy instead of scrambled. Guanciale gives the deepest pork flavor, but good pancetta works beautifully too. Dinner is on the table in about thirty minutes.
Instructions
Bring a large pot of water to a boil and season it with 1 tablespoon kosher salt; go lighter than usual because the cheese and pork are salty.
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