Primi Piatti
Free recipe
Classic Spaghetti Carbonara
Silky Roman pasta tossed with guanciale, egg yolks, and Pecorino Romano - no cream, ever.
Level: Medium
Chef tested
Printable
Method
- Boil salted water and cook spaghetti to al dente.
- Render guanciale in a wide pan until crisp, reserve fat.
- Whisk egg yolks with grated pecorino and a big pinch of pepper.
- Off heat, toss pasta with guanciale, then stream in egg mix plus pasta water until glossy.
Chefs note
This recipe is included with every Vino Santo membership, along with print-friendly cards and step-by-step video for members.
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