Classic Spaghetti Carbonara
Classic Spaghetti Carbonara
Ingredients
- 1 pound spaghetti
- 6 ounces guanciale, or pancetta, diced
- 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
- as needed salt, for pasta water
Instructions
- 1
Bring a large pot of generously 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, 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. Set aside.
⏱️ 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 pasta, tossing vigorously with tongs to coat every strand. The residual heat from the pasta and skillet will cook the eggs, creating a creamy sauce. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water at a time, continuing to toss, until it reaches your desired consistency.
⏱️ 3 min
- 6
Stir in the reserved crispy guanciale. Taste and adjust seasoning with more salt and pepper if needed. Serve immediately, garnished with additional grated Pecorino Romano cheese and black pepper.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Spaghetti Carbonara
- 1 pound spaghetti
- 6 ounces guanciale, or pancetta, diced
- 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
- as needed salt, for pasta water
Instructions
- 1
Bring a large pot of generously 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, 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. Set aside.
⏱️ 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 pasta, tossing vigorously with tongs to coat every strand. The residual heat from the pasta and skillet will cook the eggs, creating a creamy sauce. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water at a time, continuing to toss, until it reaches your desired consistency.
⏱️ 3 min - 6
Stir in the reserved crispy guanciale. Taste and adjust seasoning with more salt and pepper if needed. Serve immediately, garnished with additional grated Pecorino Romano cheese and black pepper.
⏱️ 2 min