Margherita Pizza
A blistered thin crust topped with bright tomato sauce, fresh mozzarella, and basil. The pizza that started it all.
Italian Kitchen
Free recipe
Spaghetti Carbonara
Silky spaghetti tossed with eggs, pecorino, crisp guanciale, and plenty of black pepper. No cream, just classic Roman technique.
in the kitchen
Ingredients
- 1 lb spaghetti
- 6 oz guanciale, diced
- 4 large egg yolks
- 2 whole eggs
- 1.5 cups grated pecorino romano
- 1 teaspoon coarse black pepper
- 1 teaspoon kosher salt
- 1 cup reserved pasta water
Method
- Render the guanciale in a cold pan over medium heat until crisp and golden.
- Whisk the egg yolks, whole eggs, pecorino, and black pepper into a thick paste.
- Cook the spaghetti in salted water until al dente, reserving a cup of the starchy water.
- Off the heat, toss the hot pasta with the egg mixture and pasta water until creamy and glossy.
Cook's note: Nutrition and timing are approximate. Always cook proteins and seafood to a safe internal temperature. See our disclaimer.
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