Carbonara Sauce
An authentic Italian carbonara sauce made with eggs, Pecorino Romano cheese and crispy guanciale for a rich and creamy pasta dish.
Ingredients
- 2 large eggs
- 1 egg yolk
- ¾ cup Pecorino Romano cheese
- ½ teaspoon black pepper
- 150 g guanciale or pancetta
- 400 g spaghetti
Instructions
- Cook pasta in salted water until al dente.
- Reserve pasta water and drain.
- Cook guanciale in a skillet until crispy.
- Mix eggs, cheese and pepper in a bowl.
- Add pasta to skillet and remove from heat.
- Stir in egg mixture and pasta water.
- Serve immediately.
Notes
• Remove heat before adding eggs to avoid scrambling.
• Pasta water helps create the creamy sauce.
• Fresh Pecorino Romano provides the best flavor.
• Pasta water helps create the creamy sauce.
• Fresh Pecorino Romano provides the best flavor.