Spaghetti alla Carbonara
A simple but deeply rewarding Roman classic—no cream, just five ingredients, perfectly treated.
Ingredients (Serves 2):
Spaghetti – 200g (100% semola di grano duro)
Guanciale – 200g (100g per portion; Amatriciano if possible)
Egg yolks – 6 (room temperature)
Pecorino Romano –150g (finely grated)
Parmigiano Reggiano – 50g (finely grated)
Whole black peppercorns – to taste (freshly ground)
0:00 Intro
00:40 Prepping ingredients
02:38 Cooking guanciale and pasta
03:58 How to incorporate