Italian
Cacio e Pepe
Three ingredients and one technique: a glossy pecorino-and-pepper emulsion.
Italian
Free recipe
Spaghetti Carbonara
Silky Roman pasta bound with egg yolks, pecorino, and crisp guanciale -- never cream.
In the kitchen
Method
1
Bring a large pot of well-salted water to a rolling boil and cook the g spaghetti until just al dente; reserve a mug of starchy water.
2
Meanwhile build the sauce: warm the aromatics in olive oil, then add g guanciale and let it come together over medium heat.
3
Drain the pasta and toss it into the sauce, loosening with a splash of the reserved water until it clings to every strand.
4
Finish off the heat with cheese and a final grind of pepper, then serve right away while glossy and hot.
Keep cooking
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