Classic Carbonara (or with a twist) 

A true Roman carbonara is simple, rich, and all about technique. No cream, no shortcuts. Just eggs, cheese, guanciale, and pasta water coming together to create a silky, glossy sauce.

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Ingredients

1. Carbonara

• 200 g spaghetti or rigatoni

• 100 g guanciale (or pancetta if neededi or smoked streaky bacon in a pinch), cut into small pieces

• 2 large egg yolks + 1 whole egg

• ½ cup finely grated Pecorino Romano, goat cheese (or any Italian hard cheese, if need)

• Freshly ground black pepper, half a tablespoon per egg (don't over do it but add a lot!)

• Salt (for pasta water)

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Instructions

Bring a pot of well salted water to a boil and cook the pasta until al dente.

While the pasta cooks, place the guanciale in a cold pan and cook over medium heat until the fat renders and the meat becomes crispy and golden. Remove from the heat but keep the fat in the pan.

In a bowl, whisk together the egg yolks, whole egg, grated Pecorino Romano, and a generous amount of black pepper until thick and creamy.

Once the pasta is cooked, reserve about 1 cup of pasta water, then drain the pasta.

Add the hot pasta directly into the pan with the guanciale and toss to coat in the rendered fat.

Remove the pan from the heat and let it cool slightly for about 30 seconds so the eggs do not scramble.

Pour the egg and cheese mixture over the pasta and toss quickly, adding a splash of reserved pasta water as needed to create a smooth, glossy sauce that coats the pasta.

Serve immediately with extra Pecorino Romano and black pepper on top. YUMM! You will thank me later. xx RG