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Débutant
French
Classic French Omelette
Source: Chef
10 min1300 kcal
VégétarienSans glutenFaible en glucides+1
Spaghetti Carbonara
Roman pasta bound in a glossy sauce of egg yolk, pecorino and rendered guanciale — no cream, ever.
Source
Recette de Roman tradition · 🏺 Traditionnel
Traditional dish — A dish with no single author. The link is background on where it comes from — the steps here are our own writing, not a reproduction.
Watch it being made · 3 videos
⏱ 25 min🍽 2 portions🔥 620 kcal🇮🇹 Italie
Étapes
Whisk the egg yolks with the grated pecorino and a heavy grind of black pepper into a thick paste.
Render the diced guanciale in a cold pan over medium heat until the fat melts and the meat crisps.
Cook the spaghetti in salted water until al dente, reserving plenty of pasta water.
Toss the hot drained pasta in the pan with the guanciale and its fat, off the heat.
Add a splash of pasta water to the egg mixture to warm it, then toss it through the pasta, stirring fast so it turns creamy but never scrambles.
Loosen with more pasta water if needed and serve at once with extra pecorino and pepper.
💡 Astuces
- Work off the heat — residual warmth cooks the eggs into silk, direct heat scrambles them.
- The starchy pasta water is what makes the sauce creamy.
- No cream and no garlic in the Roman original.
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