Traditional Spaghetti Pasta Carbonara No Cream

Cook the spaghetti in boiling, salted water until al dente.

While spaghetti is cooking, cut the guanciale into thick pieces and fry in a hot pan until crispy. Set aside.

Separate the egg yolks from the whites. Beat the yolks in a large bowl and stir in the cheese. Mix until you have a creamy sauce.

Drain the pasta but remember to reserve some pasta water. Add the hot spaghetti to the egg mixture while tossing as you add. This will cook the egg slightly and make it creamy. If it is too thick, add some pasta water little by little.

Add the cooked guanciale and toss well to combine. Season with salt and freshly ground black pepper.

Serve warm with some extra cheese and a twist of black pepper on top.