Classic Spaghetti Carbonara
Classic Spaghetti Carbonara
Ingredients
For the Carbonara
- 12 ounces spaghetti
- 4 ounces guanciale, diced into 1/4-inch pieces (pancetta can be substituted)
- 4 large egg yolks
- 1 whole egg
- 1/2 cup pecorino romano cheese, finely grated, plus more for serving
- 1/2 teaspoon black pepper, freshly cracked, plus more for serving
- as needed salt, for pasta water
Instructions
- 1
Bring a large pot of heavily 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 water before draining the spaghetti.
⏱️ 10 min
- 2
While the pasta cooks, heat a large skillet over medium heat. Add the diced guanciale and cook, stirring occasionally, until crispy and golden brown, about 7-10 minutes. Remove the guanciale with a slotted spoon and set aside, leaving the rendered fat in the skillet.
⏱️ 8 min
- 3
In a medium bowl, whisk together the egg yolks, whole egg, grated Pecorino Romano cheese, and freshly cracked black pepper until well combined and creamy. Set aside.
⏱️ 3 min
- 4
Add the drained spaghetti directly to the skillet with the rendered guanciale fat. Toss to coat the pasta. Immediately pour the egg and cheese mixture over the hot pasta, tossing vigorously with tongs to coat every strand. The heat from the pasta and skillet will cook the eggs and create a creamy sauce.
⏱️ 3 min
- 5
Gradually add 1/2 cup of the reserved pasta water, a little at a time, continuing to toss until the sauce is smooth and creamy. If the sauce is too thick, add more pasta water, 1 tablespoon at a time, until desired consistency is reached. You may not need all of the reserved water.
⏱️ 3 min
- 6
Stir in the crispy guanciale. Taste and adjust seasoning with more salt or pepper if needed. Serve immediately, garnished with additional grated Pecorino Romano cheese and freshly cracked black pepper.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Spaghetti Carbonara
For the Carbonara
- 12 ounces spaghetti
- 4 ounces guanciale, diced into 1/4-inch pieces (pancetta can be substituted)
- 4 large egg yolks
- 1 whole egg
- 1/2 cup pecorino romano cheese, finely grated, plus more for serving
- 1/2 teaspoon black pepper, freshly cracked, plus more for serving
- as needed salt, for pasta water
Instructions
- 1
Bring a large pot of heavily 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 water before draining the spaghetti.
⏱️ 10 min - 2
While the pasta cooks, heat a large skillet over medium heat. Add the diced guanciale and cook, stirring occasionally, until crispy and golden brown, about 7-10 minutes. Remove the guanciale with a slotted spoon and set aside, leaving the rendered fat in the skillet.
⏱️ 8 min - 3
In a medium bowl, whisk together the egg yolks, whole egg, grated Pecorino Romano cheese, and freshly cracked black pepper until well combined and creamy. Set aside.
⏱️ 3 min - 4
Add the drained spaghetti directly to the skillet with the rendered guanciale fat. Toss to coat the pasta. Immediately pour the egg and cheese mixture over the hot pasta, tossing vigorously with tongs to coat every strand. The heat from the pasta and skillet will cook the eggs and create a creamy sauce.
⏱️ 3 min - 5
Gradually add 1/2 cup of the reserved pasta water, a little at a time, continuing to toss until the sauce is smooth and creamy. If the sauce is too thick, add more pasta water, 1 tablespoon at a time, until desired consistency is reached. You may not need all of the reserved water.
⏱️ 3 min - 6
Stir in the crispy guanciale. Taste and adjust seasoning with more salt or pepper if needed. Serve immediately, garnished with additional grated Pecorino Romano cheese and freshly cracked black pepper.
⏱️ 2 min