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Classic Italian Spaghetti Carbonara
A traditional Roman‑style carbonara made with Tuscan guanciale, Pecorino Romano, Parmesan, and a single egg yolk. The dish relies on the rendered pork fat and starchy pasta water to create a silky, creamy sauce without cream. Serve immediately for the best texture.
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Critical Success Points
- • Render guanciale without burning – it provides the essential fat for the sauce.
- • Whisk the egg yolk with cheese before adding any heat to avoid lumps.
- • Combine the egg‑cheese mixture with the pasta off the heat; temperature control prevents scrambled eggs.
Safety Warnings
- • Handle hot pan and boiling water with care to avoid burns.
- • Use a sharp knife when slicing guanciale.
- • Raw egg yolk is used; ensure the residual heat fully cooks it to a safe temperature.
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