Pasta
Cherry Tomato Burrata Pasta
Burst cherry tomatoes in garlic olive oil tossed with al dente spaghetti and torn burrata that melts into a creamy, luscious sauce. Topped with fresh basil and lemon zest.
Pasta
Classic Spaghetti Carbonara
★★★★☆ 4.9 / 5
The real Roman version: guanciale, eggs, Pecorino Romano, and black pepper. No cream, no shortcuts. The silky sauce comes entirely from the heat of the pasta and the emulsified eggs.
Ingredients
For 4 servings
- 400g spaghetti
- 200g guanciale (or pancetta)
- 4 large egg yolks
- 100g Pecorino Romano finely grated
- Freshly cracked black pepper
- Pasta water reserved
Method
1
Cook the pasta
Bring a large pot of heavily salted water to a rolling boil. Cook the spaghetti until just al dente -- 1 minute less than the package says. Reserve 1 cup of starchy pasta water before draining.
2
Render the guanciale
While the pasta cooks, slice the guanciale into lardons and cook in a cold, dry skillet over medium-low heat until the fat renders and the meat is crispy. Remove from heat.
3
Make the sauce
Whisk egg yolks with the grated Pecorino until smooth. Add several tablespoons of the hot pasta water, whisking constantly to temper the eggs without scrambling them.
4
Combine and serve
Toss the hot drained pasta immediately in the guanciale pan off the heat. Pour in the egg mixture, tossing quickly while adding splashes of pasta water to create a creamy, coating sauce. Serve immediately with more Pecorino and plenty of cracked pepper.
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