Real Spaghetti Carbonara needs no cream. Just silky egg yolks, salty pecorino romano, crispy pancetta and plenty of black pepper — tossed with hot pasta to create the glossiest sauce imaginable.
Ingredients:
- 400g spaghetti
- 150g pancetta, diced
- 3 egg yolks + 1 whole egg
- 1 cup pecorino romano, grated
- Freshly cracked black pepper
Steps:
- Cook spaghetti until al dente; reserve pasta water.
- Crisp the pancetta in a cold pan over medium heat.
- Whisk eggs, pecorino and pepper into a thick paste.
- Toss hot pasta with pancetta off the heat, then stir in the egg mixture, loosening with pasta water until glossy.
- Serve immediately with extra pecorino.
