Traditional Carbonara

Authentic Roman Carbonara is a classic pasta dish made with just five simple ingredients: spaghetti, guanciale (or pancetta), eggs, Pecorino Romano cheese, and black pepper. The key to perfection lies in achieving a creamy sauce without overcooking the eggs.

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Instructions:

1. First, boil water for the pasta. Use 1 liter (4 cups) of water for every 100 g (3.5 oz) of pasta and add 10 g (~½ tablespoon) of coarse salt per liter (4 cups) of water.

2. Cut the guanciale into small pieces (cubes or slices) and cook it in a skillet over medium heat for about 2 to 3 minutes. The level of cooking is up to your taste—some prefer well-cooked guanciale, while others like it soft. No need for oil; guanciale is already fatty and flavorful.

3. Prepare the pecorino cream: In a bowl, mix the egg yolks with the grated Pecorino Romano cheese. Add freshly ground black pepper to taste.

4. The egg and pecorino cheese sauce should be quite thick.

5. Cook the spaghetti according to package instructions until al dente. Reserve some pasta water.

6. Drain the spaghetti and add it to the skillet with the guanciale. Toss well to coat the pasta with the flavorful fat.

7. Remove the skillet from heat and quickly add the egg and pecorino mixture. Toss vigorously to create a creamy sauce. If needed, add a splash of reserved pasta water to achieve the desired consistency.

8. Serve immediately, sprinkled with extra Pecorino Romano and more black pepper.

Remember, the key to a perfect carbonara is not to overcook the eggs—they should be creamy but not scrambled. Enjoy your authentic Roman Carbonara!