Main course

Spaghetti Carbonara

A dish featuring rendered guanciale and a creamy emulsion of pasteurized yolks, Pecorino, pepper, fat, and starchy water, with no cream.

What you’ll need

• spaghetti: 400 g
• guanciale: 160 g
• pasteurized egg yolks: 5 pcs
• Pecorino Romano: 100 g
• black pepper: 3 g
• salt: 8 g

How to make it

1. Cut the guanciale into 8-10 mm batons. Grate the Pecorino very finely and mix the pasteurized yolks with the cheese and half the pepper into a thick paste.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.