Pasta Carbonara

Creamy Roman pasta with eggs, pecorino and crispy guanciale.

Cuisine: Italian  ·  Category: Pasta  ·  Serves 4  ·  Rating: 4.8/5

Ingredients

• 400g spaghetti
• 150g guanciale
• 4 egg yolks
• 100g pecorino romano
• black pepper

Instructions

1. Boil the spaghetti in salted water.
2. Fry the guanciale until crispy.
3. Mix egg yolks with grated pecorino.
4. Toss hot pasta with guanciale, then stir in the egg mixture.
5. Finish with lots of black pepper.