Authentic Carbonara Sauce: The Real Roman Recipe
Forget cream! This Roman carbonara sauce uses guanciale, Pecorino, eggs & pepper for pure flavour. The best pasta al carbonara recipe? Give it a go!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bellerecipe.com.
Ingredients
- 4 large egg yolks
- 50g Pecorino Romano cheese, finely grated
- 100g guanciale (or pancetta), cut into lardons
- 2 teaspoons freshly ground black pepper
- ~1/2 cup (120ml) pasta water, reserved from cooking the pasta
- Salt to taste
- 400g spaghetti (or bucatini)
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