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Spaghetti Carbonara
An authentic Roman spaghetti carbonara made the traditional way with guanciale, Pecorino Romano, and egg yolks. No butter, cream, or smoked ham—just simple ingredients, precise technique, and a silky, pepper‑y sauce.
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Cost Breakdown
Critical Success Points
- • Sauté guanciale without added oil to render authentic fat
- • Combine egg yolk mixture off the heat to avoid scrambling
- • Use pasta water to achieve a smooth, emulsified sauce
Safety Warnings
- • Handle the hot skillet and boiling water with care to avoid burns
- • Use a sharp knife when cutting guanciale; keep fingers tucked
- • Raw egg yolks are used; ensure they are fresh and the residual heat cooks them sufficiently
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