Rome. Eggs. Pecorino. Guanciale.
This is the traditional Roman carbonara, prepared exactly as intended. No cream. No bacon. No garlic. No shortcuts.
A short visual guide showing the correct texture and technique.
Cut guanciale into thick batons. Start in a cold pan and cook gently until the fat renders and the meat becomes crisp.
Boil spaghetti in lightly salted water until al dente. Reserve one cup of pasta water.
Whisk egg yolks, whole egg, Pecorino Romano, and plenty of black pepper until smooth.
Add hot pasta to the guanciale pan. Remove from heat, then stir in egg mixture, loosening with pasta water until glossy.
Finish with extra Pecorino and black pepper. Serve hot.
If it has cream, it is not carbonara.