How to Make SPAGHETTI alla CARBONARA Like a Roman (Best Recipe on Youtube)

By Vincenzo's Plate · 30 min

Ingredients

Instructions

1. Slice the guanciale into thin strips. Cook in a large frying pan over medium-low heat until golden brown.
2. Move the guanciale to a plate lined with paper towel. Keep the rendered fat in the pan.
3. Boil water in a large pot and add 1/2 tablespoon rock salt. Cook the spaghetti for 13 minutes or per the packet instructions.
4. Separate 3 egg yolks into a small bowl. Crack in one whole egg, including the white. Beat together, season with freshly cracked black pepper and mix again.
5. Gradually stir the pecorino Romano into the eggs until you have a thick, creamy sauce.
6. Return the pan with the guanciale fat to medium-low heat. Add the drained pasta with tongs and stir.
7. Add a mugful of pasta water to the pasta straight away and toss.
8. Set the pasta pot, still holding its water, on the stove and rest the pan on top so the steam keeps the pasta cooking.
9. Add a little more pasta water, a handful of the crispy guanciale, and the egg and cheese cream. Toss, then add more pasta water to thicken the sauce.
10. Keep adding pasta water gradually until the pasta can be tossed freely in the pan.
11. Plate the carbonara, top with pecorino and the sauce left in the pan, and garnish with the leftover guanciale and plenty of black pepper.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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