Weeknight carbonara
25 minutes · 2 portions · Easy
Ingredients
- 200 g spaghetti
- 2 egg yolks plus 1 whole egg
- 60 g pecorino, finely grated
- Fresh black pepper
- Starchy pasta water as needed
Steps
- Cook pasta in well-salted water until just shy of al dente.
- Whisk eggs with most of the cheese and pepper.
- Drain pasta, reserve water, toss hot pasta with egg mixture off heat, splashing water to emulsify.
- Finish with remaining cheese and more pepper.
Chef note
If the pan feels hot, lift it off the burner before adding eggs; the residual heat should thicken, not scramble.
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