How to Make Carbonara The Real Roman Deal
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…
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Cooking tools:
- Kitchen scale
- Pepper mill
- Grater
- Stove
- Pot
- Skillet
- Mixing bowl
- Whisk
- Tongs
- Fork
- Colander
- Cutting board
- Chef's knife
- Airtight container
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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