Carbonara
Italian · Western Europe
Top Pick
STOVETOP
10/10
Roman pasta with guanciale, egg yolks, Pecorino, and black pepper, tossed off-heat into a silky custard sauce.
Why It Works
Tempering the egg-cheese mixture with hot pasta and rendered fat cooks the eggs just enough to thicken without scrambling. The guanciale fat is the primary sauce vehicle.
Key Ingredients
rigatoni or spaghetti
guanciale
egg yolks
Pecorino Romano
black pepper
Similar Recipes (Cheese Pasta Roman)
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