Authentic Roman Carbonara
A classic Roman pasta dish that relies on a delicate emulsion of eggs, cheese, and rendered pork fat rather than cream. This recipe tests your temperature control to create a silky sauce without scrambling the eggs.
- Servings: 2
Source: recipe-studio.com
Ingredients
- Spaghetti or Rigatoni
- Guanciale , cubed
- Pecorino Romano, finely grated
- Parmigiano Reggiano, finely grated
- whole + 1 yolk Large Eggs
- Black Pepper, freshly cracked
- For pasta water Salt