Italian · Italy
Traditional Roman Carbonara
Classic Italian pasta with guanciale, egg yolk, and pecorino
25 minutes2 servings
Ingredients
Method
- Cook spaghetti according to package instructions
- In a pan, cook guanciale and garlic until crispy
- Remove from heat and mix with cooked pasta
- In a bowl, whisk eggs, pecorino, and pepper
- Add the egg mixture to the pasta while tossing
- Serve immediately with extra pecorino