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A creamy Roman pasta made with nothing more than egg, cheese, and guanciale.
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Carbonara is said to come from Rome. The authentic version uses no cream: the sauce is emulsified from egg yolks, Pecorino Romano, and the rendered fat of guanciale (cured pork cheek). The name is often linked to the carbonari, charcoal burners, and a popular theory says the generous black pepper looks like coal dust.
Cook the spaghetti in plenty of salted water according to the package.
Cut the guanciale into strips and fry in a pan until crisp.
Mix the egg yolks, grated Pecorino Romano, and black pepper in a bowl.
Transfer the cooked pasta to the guanciale pan, turn off the heat, and add a little pasta water.
Add the egg mixture and toss quickly so the residual heat makes it creamy.
Plate and finish with black pepper.