Classic Spaghetti Carbonara
Classic Spaghetti Carbonara
Ingredients
- 12 ounces spaghetti
- 6 ounces guanciale, or pancetta, 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 cracked, plus more for serving
- 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 (preferably non-stick or cast iron) over medium heat. Add the 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 on a paper towel-lined plate, 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 cracked black pepper until well combined and creamy. The mixture should be thick but pourable.
⏱️ 3 min
- 4
Once the spaghetti is drained, immediately add it to the skillet with the rendered guanciale fat. Toss to coat the pasta. This helps to cool the pan slightly and prevent the eggs from scrambling.
⏱️ 1 min
- 5
Quickly pour the egg and cheese mixture over the hot spaghetti, tossing vigorously and continuously with tongs. Add 1/2 cup of the reserved pasta water, a little at a time, while continuing to toss. The heat from the pasta and the water will emulsify the sauce, creating a creamy, glossy coating. If the sauce seems too thick, add more pasta water, 1-2 tablespoons at a time, until it reaches your desired consistency.
⏱️ 3 min
- 6
Add the reserved crispy guanciale to the spaghetti and toss to combine. Taste and adjust seasoning if necessary (the guanciale and Pecorino are quite salty, so you may not need much extra salt).
⏱️ 1 min
- 7
Serve immediately, garnished with extra grated Pecorino Romano cheese and freshly cracked black pepper.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Spaghetti Carbonara
- 12 ounces spaghetti
- 6 ounces guanciale, or pancetta, 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 cracked, plus more for serving
- 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 (preferably non-stick or cast iron) over medium heat. Add the 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 on a paper towel-lined plate, 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 cracked black pepper until well combined and creamy. The mixture should be thick but pourable.
⏱️ 3 min - 4
Once the spaghetti is drained, immediately add it to the skillet with the rendered guanciale fat. Toss to coat the pasta. This helps to cool the pan slightly and prevent the eggs from scrambling.
⏱️ 1 min - 5
Quickly pour the egg and cheese mixture over the hot spaghetti, tossing vigorously and continuously with tongs. Add 1/2 cup of the reserved pasta water, a little at a time, while continuing to toss. The heat from the pasta and the water will emulsify the sauce, creating a creamy, glossy coating. If the sauce seems too thick, add more pasta water, 1-2 tablespoons at a time, until it reaches your desired consistency.
⏱️ 3 min - 6
Add the reserved crispy guanciale to the spaghetti and toss to combine. Taste and adjust seasoning if necessary (the guanciale and Pecorino are quite salty, so you may not need much extra salt).
⏱️ 1 min - 7
Serve immediately, garnished with extra grated Pecorino Romano cheese and freshly cracked black pepper.
⏱️ 1 min