Spaghetti Carbonara Recipe (Authentic Roman Style) 

 Prep Time: 10 mins | Cook Time: 15 mins | Serves: 2

🧾 Ingredients:

• 200g spaghetti

• 100g guanciale (or pancetta or bacon if unavailable)

• 2 egg yolks

• 1 whole egg

• 50g Pecorino Romano cheese (freshly grated)

• Freshly ground black pepper

• Salt (for pasta water)

🍳 Instructions:

1. Boil pasta:
   
   Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Reserve about 1/2 cup of pasta water before draining.

2. Cook guanciale:
   
   While pasta cooks, cut guanciale into small strips. Heat in a pan (no oil needed) over medium heat until crispy and golden. Remove from heat.

3. Make the egg mixture:
   
   In a bowl, whisk together the egg yolks, whole egg, Pecorino Romano, and a generous amount of black pepper until smooth.

4. Combine:
   
   Add drained hot spaghetti directly into the pan with guanciale (off the heat). Stir to coat the pasta in the fat.

5. Create the sauce:
   
   Slowly pour in the egg-cheese mixture while continuously tossing the pasta. Add reserved pasta water a little at a time until you get a creamy, silky sauce (no scrambling!).

6. Serve:
   
   Plate immediately. Sprinkle with more Pecorino and freshly cracked black pepper.

 Tips:

• Don’t reheat Carbonara — it’s best fresh.

• Use real Pecorino Romano for authentic flavor.

• Guanciale gives the best taste, but pancetta or smoked bacon works as a substitute.