Classic Spaghetti Carbonara
Classic Spaghetti Carbonara
Ingredients
- 1 pound spaghetti
- 6 ounces guanciale, or pancetta, diced into 1/2-inch pieces
- 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 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 the fat has rendered, 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 smooth and well combined.
⏱️ 3 min
- 4
Before draining the pasta, reserve about 1 1/2 cups of the starchy pasta water. Drain the spaghetti.
⏱️ 1 min
- 5
Immediately add the drained hot spaghetti to the skillet with the rendered guanciale fat. Toss to coat the pasta. Remove the skillet from the heat.
⏱️ 1 min
- 6
Pour the egg and cheese mixture over the hot pasta, tossing quickly and continuously with tongs to coat the spaghetti. The residual heat from the pasta will cook the eggs into a creamy sauce without scrambling them. 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
- 7
Stir in the reserved crispy guanciale. Taste and adjust seasoning with more black pepper if desired. Serve immediately, garnished with extra 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 into 1/2-inch pieces
- 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 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 the fat has rendered, 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 smooth and well combined.
⏱️ 3 min - 4
Before draining the pasta, reserve about 1 1/2 cups of the starchy pasta water. Drain the spaghetti.
⏱️ 1 min - 5
Immediately add the drained hot spaghetti to the skillet with the rendered guanciale fat. Toss to coat the pasta. Remove the skillet from the heat.
⏱️ 1 min - 6
Pour the egg and cheese mixture over the hot pasta, tossing quickly and continuously with tongs to coat the spaghetti. The residual heat from the pasta will cook the eggs into a creamy sauce without scrambling them. 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 - 7
Stir in the reserved crispy guanciale. Taste and adjust seasoning with more black pepper if desired. Serve immediately, garnished with extra grated Pecorino Romano cheese and black pepper.
⏱️ 2 min