Spaghetti Carbonara
Spaghetti Carbonara is a classic Roman pasta dish of al dente spaghetti enveloped in a silky sauce made by tossing hot pasta water with beaten eggs and finely grated Pecorino Romano. Crisped guanciale (cured pork jowl) lends smoky, savory richness, while freshly cracked black pepper cuts through the richness with a sharp, spicy note. No cream is used-its creaminess springs from the perfect emulsion of eggs, cheese, and pasta water. Serve immediately for the ideal, clingy texture.
| Quantity | Unit | Name | |
|---|---|---|---|
| 150 | g |
Pork
Use guanciale (cured pork jowl) for authentic flavor. Substitute with pancetta or unsmoked bacon if unavailable.
|
|
| 100 | g |
Cheese
Finely grated Pecorino Romano is traditional. Substitute with Parmigiano Reggiano if needed.
|
|
| 3 | pc |
Egg
Use large eggs.
|
|
| 1 | pc |
Yolk
|
|
| 400 | g |
Spaghetti
|
|
| 0 | to taste |
Black Pepper
|
|
| 0 | to taste |
Salt
|
-
1 Prep the ingredients.5m
Bring a large pot of salted water to a rolling boil. In a bowl, whisk together 3 whole eggs + 1 yolk with 100 g finely grated Pecorino Romano until smooth. Dice 150 g guanciale into small pieces.
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2 Cook the pasta.10m
Add 400 g spaghetti to the boiling water and cook until just shy of al dente (about 1 minute less than package instructions). Before draining, scoop out 1 cup of the hot pasta cooking water and set aside. Drain the spaghetti and immediately return it to the empty pot (off the heat).
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3 Render the guanciale.5m
While the pasta cooks, heat a large skillet over medium. Add the diced guanciale and cook, stirring occasionally, until the fat has rendered and the meat is crisp and golden (4–6 minutes). Remove the skillet from the heat.
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4 Combine pasta, fat, and sauce.3m
Add the drained spaghetti to the skillet with the guanciale (off heat) and toss to coat each strand in the rendered fat. Quickly pour in the egg-and-cheese mixture and use tongs or a fork to toss continuously, creating a glossy sauce that clings to the pasta. If the sauce seems too thick, add hot pasta water a few tablespoons at a time-tossing after each addition-until you reach a silky, clingy consistency.
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5 Season and serve.2m
Taste, then season sparingly with salt if needed (the cheese and guanciale are quite salty). Finish with a generous crack of black pepper and an extra sprinkle of Pecorino. Divide among warmed plates and serve immediately.
Use guanciale if possible: Authentic Carbonara calls for guanciale (cured pork jowl), which delivers a richer, deeper flavor than pancetta or bacon. Room temperature eggs: Let your eggs come to room temperature before mixing-this helps them emulsify more easily with the cheese and pasta water. Don't scramble the eggs: Ensure the pasta is off the heat when adding the egg mixture. Toss quickly and continuously to form a creamy sauce rather than scrambled eggs. Save that pasta water!: The starchy water is the key to adjusting the sauce’s consistency-don’t skip this step. Serve immediately: Carbonara loses its texture quickly. Plate and serve as soon as the sauce is silky and clingy. Warm your serving plates: A warm plate keeps the sauce from cooling and separating on contact.