Classic Spaghetti Carbonara
Classic Spaghetti Carbonara
Ingredients
- 12 ounces spaghetti
- 6 ounces guanciale, or pancetta, diced
- 2 large eggs
- 2 egg yolks
- 1/2 cup pecorino romano cheese, finely grated, plus more for serving
- 1 teaspoon black pepper, freshly ground, plus more for serving
- 1 teaspoon salt, for pasta water, plus more as needed
Instructions
- 1
Bring a large pot of 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 diced guanciale (or pancetta) and cook, stirring occasionally, until crispy and the fat has rendered, 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 whole eggs, egg yolks, grated Pecorino Romano cheese, and freshly ground black pepper until smooth and well combined. This is your carbonara sauce base.
⏱️ 3 min
- 4
Add the drained spaghetti directly to the skillet with the rendered guanciale fat. Toss to coat the pasta evenly. If the skillet is too hot, remove it from the heat for a moment to prevent the eggs from scrambling.
⏱️ 2 min
- 5
Gradually pour the egg and cheese mixture over the spaghetti, tossing continuously and vigorously with tongs. Slowly add 1/2 cup of the reserved pasta cooking water, a little at a time, continuing to toss until a creamy sauce forms and coats the pasta. The heat from the pasta will cook the eggs gently.
⏱️ 3 min
- 6
Stir in the crispy guanciale. If the sauce is too thick, add more pasta water, 1 tablespoon at a time, until the desired consistency is reached. Taste and adjust seasoning with salt and pepper if needed.
⏱️ 2 min
- 7
Serve immediately, garnished with extra grated Pecorino Romano cheese and freshly ground black pepper.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Spaghetti Carbonara
- 12 ounces spaghetti
- 6 ounces guanciale, or pancetta, diced
- 2 large eggs
- 2 egg yolks
- 1/2 cup pecorino romano cheese, finely grated, plus more for serving
- 1 teaspoon black pepper, freshly ground, plus more for serving
- 1 teaspoon salt, for pasta water, plus more as needed
Instructions
- 1
Bring a large pot of 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 diced guanciale (or pancetta) and cook, stirring occasionally, until crispy and the fat has rendered, 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 whole eggs, egg yolks, grated Pecorino Romano cheese, and freshly ground black pepper until smooth and well combined. This is your carbonara sauce base.
⏱️ 3 min - 4
Add the drained spaghetti directly to the skillet with the rendered guanciale fat. Toss to coat the pasta evenly. If the skillet is too hot, remove it from the heat for a moment to prevent the eggs from scrambling.
⏱️ 2 min - 5
Gradually pour the egg and cheese mixture over the spaghetti, tossing continuously and vigorously with tongs. Slowly add 1/2 cup of the reserved pasta cooking water, a little at a time, continuing to toss until a creamy sauce forms and coats the pasta. The heat from the pasta will cook the eggs gently.
⏱️ 3 min - 6
Stir in the crispy guanciale. If the sauce is too thick, add more pasta water, 1 tablespoon at a time, until the desired consistency is reached. Taste and adjust seasoning with salt and pepper if needed.
⏱️ 2 min - 7
Serve immediately, garnished with extra grated Pecorino Romano cheese and freshly ground black pepper.
⏱️ 1 min