Classic Spaghetti Carbonara
Classic Spaghetti Carbonara
Ingredients
- 12 ounces spaghetti
- 6 ounces guanciale, or pancetta, cut into 1/4-inch cubes
- 3 large egg yolks
- 1 large egg
- 1/2 cup Pecorino Romano cheese, finely grated, plus more for serving
- 1/2 teaspoon black pepper, freshly ground, plus more for serving
- as needed salt, for pasta water
Instructions
- 1
Bring a large pot of heavily salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Reserve 1 1/2 cups of the pasta cooking water before draining the spaghetti.
⏱️ 10 min
- 2
While the pasta cooks, heat a large skillet over medium heat. Add the guanciale (or pancetta) and cook, stirring occasionally, until crispy and golden brown, about 8-10 minutes. Remove the guanciale with a slotted spoon and set aside, leaving the rendered fat in the skillet.
⏱️ 10 min
- 3
In a medium bowl, whisk together the egg yolks, whole egg, grated Pecorino Romano cheese, and freshly ground black pepper until well combined and smooth. This is your carbonara sauce base.
⏱️ 3 min
- 4
Once the spaghetti is drained, immediately add it to the skillet with the rendered guanciale fat. Toss to coat the pasta in the fat. This helps prevent the eggs from scrambling.
⏱️ 2 min
- 5
Remove the skillet from the heat. Quickly pour the egg and cheese mixture over the hot spaghetti, tossing vigorously and continuously with tongs. Add 1/2 cup of the reserved pasta cooking water, continuing to toss until a creamy sauce forms and coats the pasta. If the sauce is too thick, add more pasta water, 1 tablespoon at a time, until desired consistency is reached.
⏱️ 5 min
- 6
Stir in the cooked guanciale. Taste and adjust seasoning with more black pepper if desired. Serve immediately, garnished with extra grated Pecorino Romano cheese and freshly ground black pepper.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Spaghetti Carbonara
- 12 ounces spaghetti
- 6 ounces guanciale, or pancetta, cut into 1/4-inch cubes
- 3 large egg yolks
- 1 large egg
- 1/2 cup Pecorino Romano cheese, finely grated, plus more for serving
- 1/2 teaspoon black pepper, freshly ground, plus more for serving
- as needed salt, for pasta water
Instructions
- 1
Bring a large pot of heavily salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Reserve 1 1/2 cups of the pasta cooking water before draining the spaghetti.
⏱️ 10 min - 2
While the pasta cooks, heat a large skillet over medium heat. Add the guanciale (or pancetta) and cook, stirring occasionally, until crispy and golden brown, about 8-10 minutes. Remove the guanciale with a slotted spoon and set aside, leaving the rendered fat in the skillet.
⏱️ 10 min - 3
In a medium bowl, whisk together the egg yolks, whole egg, grated Pecorino Romano cheese, and freshly ground black pepper until well combined and smooth. This is your carbonara sauce base.
⏱️ 3 min - 4
Once the spaghetti is drained, immediately add it to the skillet with the rendered guanciale fat. Toss to coat the pasta in the fat. This helps prevent the eggs from scrambling.
⏱️ 2 min - 5
Remove the skillet from the heat. Quickly pour the egg and cheese mixture over the hot spaghetti, tossing vigorously and continuously with tongs. Add 1/2 cup of the reserved pasta cooking water, continuing to toss until a creamy sauce forms and coats the pasta. If the sauce is too thick, add more pasta water, 1 tablespoon at a time, until desired consistency is reached.
⏱️ 5 min - 6
Stir in the cooked guanciale. Taste and adjust seasoning with more black pepper if desired. Serve immediately, garnished with extra grated Pecorino Romano cheese and freshly ground black pepper.
⏱️ 3 min