Real Roman spaghetti carbonara is made up of pasta, whole eggs, pancetta or_ guanciale_ (cured pork jowl), and pecorino romano cheese--never cream. It's simple, rich, and endlessly satisfying. André Baranowski
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To make this dish the traditional Roman way, mix the cheese, eggs, pepper, and pork in a bowl to create a thick sauce before tossing it with the pasta. This recipe appeared in Eternal Pleasures, author Anya von Bremzen’s tribute to classic Roman dishes (April 2010).

Yield: serves 4

Ingredients

  • 4 tbsp. extra-virgin olive oil
  • 4 oz. thinly sliced guanciale or pancetta cut into 1⁄2″ pieces
  • 2 tsp. freshly cracked black pepper, plus more to taste
  • 1 34 cups finely grated Parmesan
  • 1 egg plus 3 yolks
  • Kosher salt, to taste
  • 1 lb. spaghetti

Instructions

  1. Heat oil in a 10″ skillet over medium heat. Add guanciale and cook, stirring occasionally, until lightly browned, 6–8 minutes. Add pepper and cook, stirring occasionally, until fragrant, 2 minutes more. Transfer guanciale mixture to a large bowl and let cool slightly; stir in 1 1⁄2 cups Parmesan and egg and yolks and stir to combine; set aside.
  2. Meanwhile, bring a 6-qt. pot of salted water to a boil. Add pasta; cook until al dente, 8–10 minutes. Reserve 3⁄4 cup water; drain pasta and transfer it to guanciale mixture. Toss, adding pasta water a little at a time to make a creamy sauce. Season with salt and pepper; serve with remaining Parmesan.

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