How to Make Carbonara The Real Roman Deal - Chef YoYo
Learn how to make carbonara the authentic Roman way No cream here just silky egg yolks salty guanciale and sharp Pecorino The best carbonara recipe guaranteed…
Ingredients
- 200g (7 oz) spaghetti
- 100g (3.5 oz) guanciale, pancetta, or thick-cut bacon, cut into lardons
- 2 large egg yolks
- 50g (1.75 oz) Pecorino Romano cheese, finely grated, plus more for serving
- Freshly ground black pepper, to taste
- 1 tbsp olive oil (if using pancetta or bacon)
- Salt (for pasta water)
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