Classic Spaghetti Carbonara
Classic Spaghetti Carbonara
Ingredients
- 1 pound spaghetti
- 4 ounces guanciale, or pancetta, cut into 1/4-inch cubes
- 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 guanciale (or pancetta) and cook 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 creamy. Set aside.
⏱️ 3 min
- 4
Before draining the pasta, reserve 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. Slowly pour the egg and cheese mixture over the hot pasta, tossing continuously with tongs to emulsify the sauce. The residual heat from the pasta and skillet will cook the eggs without scrambling them, creating a creamy sauce.
⏱️ 3 min
- 6
Gradually add the reserved pasta water, 1/4 cup at a time, continuing to toss until the sauce reaches your desired consistency. It should be creamy and cling to the pasta. If the sauce is too thick, add a little more pasta water. If it's too thin, continue tossing off the heat for another minute.
⏱️ 5 min
- 7
Stir in the crispy 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.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Spaghetti Carbonara
- 1 pound spaghetti
- 4 ounces guanciale, or pancetta, cut into 1/4-inch cubes
- 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 guanciale (or pancetta) and cook 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 creamy. Set aside.
⏱️ 3 min - 4
Before draining the pasta, reserve 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. Slowly pour the egg and cheese mixture over the hot pasta, tossing continuously with tongs to emulsify the sauce. The residual heat from the pasta and skillet will cook the eggs without scrambling them, creating a creamy sauce.
⏱️ 3 min - 6
Gradually add the reserved pasta water, 1/4 cup at a time, continuing to toss until the sauce reaches your desired consistency. It should be creamy and cling to the pasta. If the sauce is too thick, add a little more pasta water. If it's too thin, continue tossing off the heat for another minute.
⏱️ 5 min - 7
Stir in the crispy 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.
⏱️ 2 min