Master authentic Roman Spaghetti Carbonara without heavy cream. Created with al dente pasta, crispy rendered guanciale, egg yolks, grated Pecorino Romano, and cracked black pepper.
Cook spaghetti in boiling salted water for 8-9 minutes until al dente. Reserve 1/2 cup starchy pasta water before draining.
Sauté guanciale in a dry skillet over medium heat for 6-8 minutes until fat renders completely and pork becomes golden crisp. Turn off heat.
In a mixing bowl, whisk 3 egg yolks, 1 whole egg, 50g grated Pecorino Romano, and cracked black pepper into a thick golden paste.
Toss hot pasta directly into the skillet with rendered guanciale. Pour egg-cheese mixture and splash 3-4 tbsp hot pasta water. Off the heat, toss vigorously for 1-2 minutes until a silky, creamy emulsion coats every pasta strand.
Q: Can I substitute Guanciale with Bacon?
A: Yes, thick-cut un-smoked bacon or Pancetta can be used, though Guanciale provides the authentic Roman pork jowl flavor.
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