Classic Spaghetti Carbonara
Classic Spaghetti Carbonara
Ingredients
For the Carbonara
- 1 pound spaghetti
- 4 ounces guanciale, or pancetta, diced into 1/4-inch pieces
- 4 large egg yolks
- 1 whole egg
- 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
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.
⏱️ 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 golden brown. This should take about 7-10 minutes. Remove the guanciale with a slotted spoon and set aside on a paper towel-lined plate, 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 creamy.
⏱️ 3 min
- 4
Before draining the pasta, reserve about 1 1/2 cups of the starchy pasta water. Drain the spaghetti and immediately add it to the skillet with the rendered guanciale fat. Toss to coat the pasta.
⏱️ 2 min
- 5
Remove the skillet from the heat. Quickly pour the egg and cheese mixture over the hot spaghetti, tossing continuously and vigorously with tongs. Gradually add about 1/2 cup of the reserved pasta water, a tablespoon at a time, continuing to toss until a creamy sauce forms and coats the pasta. The residual heat from the pasta will cook the eggs without scrambling them.
⏱️ 5 min
- 6
Stir in the crispy guanciale. If the sauce is too thick, add a little more pasta water until it reaches your desired consistency. Taste and adjust seasoning with additional black pepper if needed. Salt is usually not necessary due to the Pecorino Romano and guanciale.
⏱️ 3 min
- 7
Serve immediately, garnished with extra grated Pecorino Romano cheese and freshly ground black pepper.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Spaghetti Carbonara
For the Carbonara
- 1 pound spaghetti
- 4 ounces guanciale, or pancetta, diced into 1/4-inch pieces
- 4 large egg yolks
- 1 whole egg
- 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
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.
⏱️ 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 golden brown. This should take about 7-10 minutes. Remove the guanciale with a slotted spoon and set aside on a paper towel-lined plate, 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 creamy.
⏱️ 3 min - 4
Before draining the pasta, reserve about 1 1/2 cups of the starchy pasta water. Drain the spaghetti and immediately add it to the skillet with the rendered guanciale fat. Toss to coat the pasta.
⏱️ 2 min - 5
Remove the skillet from the heat. Quickly pour the egg and cheese mixture over the hot spaghetti, tossing continuously and vigorously with tongs. Gradually add about 1/2 cup of the reserved pasta water, a tablespoon at a time, continuing to toss until a creamy sauce forms and coats the pasta. The residual heat from the pasta will cook the eggs without scrambling them.
⏱️ 5 min - 6
Stir in the crispy guanciale. If the sauce is too thick, add a little more pasta water until it reaches your desired consistency. Taste and adjust seasoning with additional black pepper if needed. Salt is usually not necessary due to the Pecorino Romano and guanciale.
⏱️ 3 min - 7
Serve immediately, garnished with extra grated Pecorino Romano cheese and freshly ground black pepper.
⏱️ 2 min