Roman Spaghetti Carbonara | Christopher Kimball’s Milk Street | Recipes, TV and Cooking Tips
Our take on classic spaghetti carbonara is bright due to a secret technique we learned in Rome: whisk egg yolks until cooked & slightly foamy for a light sauce
Keywords
- Milk Street
- Food
- Biscuits
Ingredients
- 3 ounces thinly sliced pancetta, chopped
- 1 ¾ cups water
- 6 large egg yolks
- 2 teaspoons cornstarch
- 6 ounces pecorino Romano cheese, finely grated (3 cups), plus more to serve
- 12 ounces spaghetti
- 2 tablespoons kosher salt
- 2 teaspoons ground black pepper, plus more to serve
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