Italian · 20 min · serves 2
Carbonara, the honest way
Kept by The Bhook kitchen
Ingredients
- 200 g spaghetti
- 100 g guanciale
- 2 eggs
- 1 egg yolk
- 50 g pecorino
- black pepper
Method
- Boil the pasta in well-salted water.
- Cut the guanciale into short batons and render it slowly until the fat runs and the edges crisp.
- Beat the eggs, yolk and most of the pecorino with a lot of black pepper.
- Drain the pasta, keeping a cup of the water. Off the heat, toss the pasta through the guanciale and its fat.
- Add the egg mixture off the heat, loosening with pasta water until it turns glossy. Never let it scramble.
No cream. The sauce is egg, fat and starch.
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