Classic Spaghetti Carbonara
Classic Spaghetti Carbonara
Ingredients
- 12 ounces spaghetti
- 4 ounces guanciale, or pancetta, cut into 1/4-inch cubes
- 3 large egg yolks
- 1 large egg
- 1/2 cup Parmesan cheese, finely grated, plus more for serving
- 1/4 cup Pecorino Romano cheese, finely grated
- 1/2 teaspoon black pepper, freshly ground, plus more to taste
- 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. 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 on a paper towel-lined plate. Leave the rendered fat in the skillet.
⏱️ 10 min
- 3
In a medium bowl, whisk together the egg yolks, whole egg, grated Parmesan cheese, Pecorino Romano cheese, and freshly ground black pepper until well combined and smooth.
⏱️ 3 min
- 4
Once the spaghetti is drained, immediately add it to the skillet with the rendered guanciale fat. Toss to coat the pasta. Remove the skillet from the heat.
⏱️ 2 min
- 5
Slowly pour the egg and cheese mixture over the hot spaghetti, tossing continuously with tongs to prevent the eggs from scrambling. Add 1/2 cup of the reserved pasta water, a little at a time, continuing to toss until a creamy sauce forms and coats the pasta. If the sauce is too thick, add more pasta water, 1-2 tablespoons at a time, until desired consistency is reached.
⏱️ 3 min
- 6
Stir in the crispy guanciale. Taste and adjust seasoning with more black pepper if desired. Serve immediately, garnished with extra grated Parmesan cheese.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Spaghetti Carbonara
- 12 ounces spaghetti
- 4 ounces guanciale, or pancetta, cut into 1/4-inch cubes
- 3 large egg yolks
- 1 large egg
- 1/2 cup Parmesan cheese, finely grated, plus more for serving
- 1/4 cup Pecorino Romano cheese, finely grated
- 1/2 teaspoon black pepper, freshly ground, plus more to taste
- 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. 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 on a paper towel-lined plate. Leave the rendered fat in the skillet.
⏱️ 10 min - 3
In a medium bowl, whisk together the egg yolks, whole egg, grated Parmesan cheese, Pecorino Romano cheese, and freshly ground black pepper until well combined and smooth.
⏱️ 3 min - 4
Once the spaghetti is drained, immediately add it to the skillet with the rendered guanciale fat. Toss to coat the pasta. Remove the skillet from the heat.
⏱️ 2 min - 5
Slowly pour the egg and cheese mixture over the hot spaghetti, tossing continuously with tongs to prevent the eggs from scrambling. Add 1/2 cup of the reserved pasta water, a little at a time, continuing to toss until a creamy sauce forms and coats the pasta. If the sauce is too thick, add more pasta water, 1-2 tablespoons at a time, until desired consistency is reached.
⏱️ 3 min - 6
Stir in the crispy guanciale. Taste and adjust seasoning with more black pepper if desired. Serve immediately, garnished with extra grated Parmesan cheese.
⏱️ 2 min