Creamy Roman-style Carbonara

Carbonara is a classic of Roman cuisine that can be prepared in various ways, but here I provide you with the classic creamy version.

Ingredients

• 400g of spaghetti
• 150g of guanciale
• 4 egg yolks
• 80g of grated Pecorino Romano cheese
• Freshly ground black pepper (to taste)
• Salt (for pasta cooking)

Preparation

1. Cut the guanciale into small cubes or strips and place it in a cold pan. Turn on the heat to medium and let the guanciale release its fat slowly until it becomes crispy. Once ready, turn off the heat and set it aside.
2. In a large bowl, mix the egg yolks with the grated Pecorino Romano cheese, adding black pepper to taste until you obtain a smooth cream. If the cream is too thick, you can add a spoonful of the pasta cooking water to make it more fluid.
3. Meanwhile, bring a large pot of salted water to a boil and cook the spaghetti until it reaches the desired consistency, usually al dente.
4. Drain the pasta, saving some of the cooking water, and transfer it to the pan with the guanciale (if necessary, briefly turn on the heat to keep everything warm). Mix well to combine the flavors.
5. Remove the pan from the heat and add the mixture of yolks and pecorino, stirring quickly to avoid cooking the egg and forming lumps. Add a bit of the cooking water if necessary to make the sauce creamier and more velvety.
6. Serve the pasta immediately, finishing with an extra sprinkle of Pecorino and black pepper to taste.

The creamy texture of the carbonara is achieved through the emulsion created between the pasta cooking water, rich in starch, and the egg and pecorino cream. It’s important not to cook the cream on the heat to prevent the egg from becoming scrambled; the residual heat from the pasta will slightly cook the egg, making everything creamy. Enjoy your meal!