Per 4 amici
Preparation time: 20 minutes
Cooking time: 15 minutes
30 minutes or less, 5 ingredients or less
3 whole eggs and 6 egg yolks
90 g/3 oz (1 cup) grated pecorino cheese
90 g/3 oz (1 cup) grated Parmesan cheese
1 teaspoon pepper
400 g/14 oz spaghetti
8 slices of guanciale (cured pork cheek/jowl), finely sliced
In a bowl, mix the whole eggs and egg yolks with the pecorino, Parmesan and pepper. Set aside.
Bring a large pan of salted water to the boil and cook the spaghetti according to the package directions, then drain, reserving the cooking water.
In the meantime, add the guanciale slices to a dry frying pan (skillet) over a medium heat and sear for 5 minutes, or until crispy. Add 1 tablespoon of the pasta cooking water, followed by the spaghetti.
Remove the pan from the heat. Add the egg mixture and mix briskly. The eggs should not cook too much and the consistency of the sauce should be creamy.
Transfer to a large serving dish and serve immediately.
Cool to know
You heard right: real Italian carbonara sauce is made without cream. Our chef Filippo La Gattuta makes a spectacle of serving it straight out of a big pecorino wheel at our London trattoria Gloria.
Buy this book
Big Mamma Cucina Popolare: Contemporary Italian Recipes