Classic Creamy Carbonara
Classic Creamy Carbonara
Ingredients
- 1 pound spaghetti
- 6 ounces guanciale, cut into 1/4-inch lardons
- 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
- 1 teaspoon kosher salt, or to taste, 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 lardons 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. Reserve 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 about 1 1/2 cups of the starchy pasta water. Drain the spaghetti.
⏱️ 1 min
- 5
Immediately add the drained spaghetti to the skillet with the reserved guanciale fat. Toss to coat the pasta. Remove the skillet from the heat.
⏱️ 1 min
- 6
Quickly pour the egg and cheese mixture over the hot pasta, tossing vigorously with tongs to coat. Add 1/2 cup of the reserved pasta water, continuing to toss until a creamy sauce forms. If the sauce is too thick, add more pasta water, 1-2 tablespoons at a time, until desired consistency is reached.
⏱️ 3 min
- 7
Stir in the crispy guanciale. Serve immediately, garnished with extra grated Pecorino Romano cheese and freshly ground black pepper.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Creamy Carbonara
Ingredients
- 1 pound spaghetti
- 6 ounces guanciale, cut into 1/4-inch lardons
- 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
- 1 teaspoon kosher salt, or to taste, 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 lardons 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. Reserve 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 about 1 1/2 cups of the starchy pasta water. Drain the spaghetti.
⏱️ 1 min - 5
Immediately add the drained spaghetti to the skillet with the reserved guanciale fat. Toss to coat the pasta. Remove the skillet from the heat.
⏱️ 1 min - 6
Quickly pour the egg and cheese mixture over the hot pasta, tossing vigorously with tongs to coat. Add 1/2 cup of the reserved pasta water, continuing to toss until a creamy sauce forms. If the sauce is too thick, add more pasta water, 1-2 tablespoons at a time, until desired consistency is reached.
⏱️ 3 min - 7
Stir in the crispy guanciale. Serve immediately, garnished with extra grated Pecorino Romano cheese and freshly ground black pepper.
⏱️ 2 min