I made a traditional Roman Carbonara tonight.
No cream, no garlic, no onions – just the real deal.

Ingredients (2 servings)

• 200g spaghetti
• 120g guanciale
• 2 egg yolks + 1 whole egg
• 60g Pecorino Romano (finely grated)
• Freshly cracked black pepper
• Salt (for pasta water)

Method

1. Bring salted water to a boil and cook the spaghetti al dente.
2. Cut guanciale into small strips and render slowly in a pan until crispy and golden. No oil needed.
3. In a bowl, mix egg yolks + whole egg + grated Pecorino + plenty of black pepper.
4. Reserve some pasta water.
5. Combine hot pasta with guanciale (off heat).
6. Add egg mixture and stir quickly. Use a little pasta water to create a silky emulsion.
7. Serve immediately with extra Pecorino and black pepper.

Creamy without cream – that’s the magic.