Spaghetti Carbonara
The Roman classic — crisp guanciale tossed with pasta in a silky egg and pecorino emulsion, laid out as a one-glance grid recipe.
Bring a large pot of well-salted water to a boil
Set out a large mixing bowl for the egg mixture (the pasta will finish in it, off heat)
| 5 oz (150 g) guanciale or pancetta | cut into batons | render over medium heat until crisp | toss off heat with splash of pasta water until glossy; serve at once |
|---|---|---|---|
| 14 oz (400 g) spaghetti | boil al dente, reserve 1 cup (240 ml) water | ||
| 2 large eggs plus 2 yolks | whisk until smooth | ||
| 3.5 oz (100 g) Pecorino Romano, finely grated | |||
| 2 tsp black pepper, coarsely ground | |||
| 1/2 cup (120 ml) reserved starchy pasta water | |||
GridRecipe· gridrecipe.com/r/spaghetti-carbonaraevery recipe, one readable grid