Spaghetti Carbonara
Spaghetti Carbonara
Ingredients
- 400 grams spaghetti
- 150 grams guanciale, diced into 1/4-inch cubes
- 3 egg yolks, large
- 1 whole egg, large
- 80 grams 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 water to a rolling boil. Add a generous amount of salt (it should taste like the sea). Add the spaghetti and cook according to package directions until al dente. Before draining, reserve about 1 1/2 cups of the starchy pasta water.
⏱️ 10 min
- 2
While the pasta cooks, place the diced guanciale in a cold large skillet or pan. Cook over medium heat, stirring occasionally, until the guanciale is crispy and most of its fat has rendered out. This should take about 8-10 minutes. Remove the crispy guanciale bits from the pan 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 smooth. The mixture should be thick and creamy.
⏱️ 3 min
- 4
Once the spaghetti is al dente, use tongs to transfer it directly from the pot into the skillet with the rendered guanciale fat. Do not drain the pasta completely, as some residual water clinging to the spaghetti is beneficial.
⏱️ 2 min
- 5
Immediately pour the egg and cheese mixture over the hot pasta in the skillet. Working quickly, toss the pasta vigorously and continuously with tongs. The residual heat from the pasta and the pan, along with the hot pasta water, will gently cook the eggs and emulsify the sauce, creating a creamy coating. If the sauce appears too thick, add small splashes of the reserved hot pasta water, one tablespoon at a time, while continuing to toss, until the desired creamy consistency is achieved. The sauce should be glossy and coat the pasta beautifully.
⏱️ 5 min
- 6
Stir in most of the crispy guanciale bits, reserving a few for garnish. Taste and adjust seasoning if necessary, though the Pecorino Romano and guanciale are quite salty.
⏱️ 1 min
- 7
Serve immediately in warm bowls. Garnish with the remaining crispy guanciale, extra grated Pecorino Romano cheese, and a fresh grind of black pepper.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spaghetti Carbonara
- 400 grams spaghetti
- 150 grams guanciale, diced into 1/4-inch cubes
- 3 egg yolks, large
- 1 whole egg, large
- 80 grams 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 water to a rolling boil. Add a generous amount of salt (it should taste like the sea). Add the spaghetti and cook according to package directions until al dente. Before draining, reserve about 1 1/2 cups of the starchy pasta water.
⏱️ 10 min - 2
While the pasta cooks, place the diced guanciale in a cold large skillet or pan. Cook over medium heat, stirring occasionally, until the guanciale is crispy and most of its fat has rendered out. This should take about 8-10 minutes. Remove the crispy guanciale bits from the pan 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 smooth. The mixture should be thick and creamy.
⏱️ 3 min - 4
Once the spaghetti is al dente, use tongs to transfer it directly from the pot into the skillet with the rendered guanciale fat. Do not drain the pasta completely, as some residual water clinging to the spaghetti is beneficial.
⏱️ 2 min - 5
Immediately pour the egg and cheese mixture over the hot pasta in the skillet. Working quickly, toss the pasta vigorously and continuously with tongs. The residual heat from the pasta and the pan, along with the hot pasta water, will gently cook the eggs and emulsify the sauce, creating a creamy coating. If the sauce appears too thick, add small splashes of the reserved hot pasta water, one tablespoon at a time, while continuing to toss, until the desired creamy consistency is achieved. The sauce should be glossy and coat the pasta beautifully.
⏱️ 5 min - 6
Stir in most of the crispy guanciale bits, reserving a few for garnish. Taste and adjust seasoning if necessary, though the Pecorino Romano and guanciale are quite salty.
⏱️ 1 min - 7
Serve immediately in warm bowls. Garnish with the remaining crispy guanciale, extra grated Pecorino Romano cheese, and a fresh grind of black pepper.
⏱️ 1 min