World Flavors Cookbook

Pasta alla Carbonara

Rome's silky egg and guanciale pasta — no cream, just perfectly emulsified egg yolks, Pecorino, and rendered pork fat.

Cuisine: Italy

Ingredients

• 400g spaghetti or rigatoni
• 200g guanciale, diced
• 4 egg yolks + 1 whole egg
• 100g Pecorino Romano, finely grated
• Black pepper (generous)
• Salt

Instructions

1. Render guanciale in a pan until crispy. Reserve the fat.
2. Whisk egg yolks, whole egg, Pecorino, and generous black pepper.
3. Cook pasta until al dente. Reserve 1 cup pasta water.
4. Remove pan from heat. Add drained pasta to guanciale pan.
5. Pour in egg mixture. Toss vigorously, adding pasta water to create a creamy sauce.
6. Serve immediately with more Pecorino and pepper.