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The authentic Roman carbonara built on eggs, pecorino, crisp pancetta and black pepper. No cream, just a silky emulsion made off the heat.
Boil the spaghetti in well salted water until al dente, then reserve some starchy cooking water before draining.
Render the diced pancetta in a dry pan over medium heat until golden and crisp. Remove from the heat.
Beat the whole eggs and yolks with the grated pecorino, parmesan and plenty of freshly cracked black pepper into a thick paste.
Add the hot drained pasta to the pancetta, then pour in the egg mixture off the heat, tossing quickly so the eggs turn creamy and do not scramble.
Loosen the sauce with a little reserved pasta water until glossy. Serve immediately with extra pecorino and pepper.