Authentic Spaghetti Carbonara
Spaghetti Carbonara is a timeless Roman pasta dish renowned for its rich, creamy sauce made from egg yolks, Pecorino Romano cheese, crispy guanciale, and freshly ground black pepper. This simple yet elegant dish relies on high-quality ingredients and precise technique to achieve its characteristic silky texture without using cream.
Ingredients
- 200 g guanciale cut into 1/2-inch cubes
- 4 large egg yolks
- 2 large whole eggs
- 100 g Pecorino Romano cheese finely grated
- 250 g spaghetti
- freshly ground black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Reserve about 1.5 cups of the starchy pasta water before draining.
- While the pasta cooks, heat a large skillet over medium heat. Add the 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.
- In a medium bowl, whisk together the egg yolks, whole eggs, and grated Pecorino Romano cheese. Season generously with freshly ground black pepper. Do not add salt yet, as guanciale and Pecorino are salty.
- Add the drained spaghetti directly to the skillet with the rendered guanciale fat. Toss to coat. If the skillet is too hot, remove it from the heat for a moment. Immediately pour the egg and cheese mixture over the hot pasta.
- Working quickly, toss the pasta continuously, adding small splashes of the reserved pasta water as needed, until a creamy, emulsified sauce forms and coats the spaghetti. The heat from the pasta will cook the eggs just enough without scrambling them. Add the crispy guanciale back into the pasta and toss to combine.
- Serve immediately, garnished with extra grated Pecorino Romano and more freshly ground black pepper.
Notes
For the best results, use fresh, high-quality eggs and real Pecorino Romano. Guanciale is preferred, but pancetta can be a suitable substitute. Reserve more pasta water than you think you'll need. The key to a creamy sauce is quick work and the heat from the pasta, not direct heat on the eggs. Never add salt to the egg mixture, as guanciale and Pecorino Romano are already very salty.