Classic Spaghetti Carbonara
Classic Spaghetti Carbonara
Ingredients
- 1 pound spaghetti
- 6 ounces guanciale, or pancetta, cut into 1/4-inch cubes
- 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 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 water before draining the spaghetti.
⏱️ 10 min
- 2
While the pasta cooks, heat a large skillet over medium heat. Add the guanciale (or pancetta) and cook, stirring occasionally, until crispy and golden brown. This should take 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 1 teaspoon of freshly ground black pepper until well combined and creamy.
⏱️ 3 min
- 4
Once the spaghetti is drained, immediately add it to the skillet with the rendered guanciale fat. Toss to coat the pasta evenly.
⏱️ 1 min
- 5
Remove the skillet from the heat. Quickly pour the egg mixture over the hot pasta, tossing continuously and vigorously with tongs. The heat from the pasta will cook the eggs and create a creamy sauce. If the sauce seems too thick, gradually add a tablespoon or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min
- 6
Stir in the crispy guanciale. Taste and adjust seasoning with more black pepper if desired. Serve immediately, garnished with extra grated Pecorino Romano cheese and freshly ground black pepper.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Spaghetti Carbonara
- 1 pound spaghetti
- 6 ounces guanciale, or pancetta, cut into 1/4-inch cubes
- 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 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 water before draining the spaghetti.
⏱️ 10 min - 2
While the pasta cooks, heat a large skillet over medium heat. Add the guanciale (or pancetta) and cook, stirring occasionally, until crispy and golden brown. This should take 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 1 teaspoon of freshly ground black pepper until well combined and creamy.
⏱️ 3 min - 4
Once the spaghetti is drained, immediately add it to the skillet with the rendered guanciale fat. Toss to coat the pasta evenly.
⏱️ 1 min - 5
Remove the skillet from the heat. Quickly pour the egg mixture over the hot pasta, tossing continuously and vigorously with tongs. The heat from the pasta will cook the eggs and create a creamy sauce. If the sauce seems too thick, gradually add a tablespoon or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min - 6
Stir in the crispy guanciale. Taste and adjust seasoning with more black pepper if desired. Serve immediately, garnished with extra grated Pecorino Romano cheese and freshly ground black pepper.
⏱️ 2 min