Carbonara Perfection
A classic Roman pasta dish featuring a rich, creamy sauce made from eggs, hard cheese (Pecorino Romano), cured pork (guanciale), and freshly ground black pepper. It's surprisingly simple and incredibly satisfying, relying on emulsification for its signature silky texture.
Ingredients
- 200 g guanciale cut into 1/2-inch cubes
- 400 g spaghetti
- 2 large egg yolks plus 1 whole large egg
- 50 g Pecorino Romano cheese finely grated
- 2 cloves garlic finely minced (optional
- 0.5 tsp freshly ground black pepper plus more for serving
- salt for pasta water
Instructions
- Bring a large pot of salted water to a rolling boil for the spaghetti.
- While the water heats, cook the guanciale in a large skillet over medium heat until crispy and rendered, about 8-10 minutes. Remove the guanciale with a slotted spoon, leaving the rendered fat in the pan. Set aside.
- In a medium bowl, whisk together the egg yolks, whole egg, grated Pecorino Romano, and freshly ground black pepper until well combined and creamy.
- Cook the spaghetti according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water.
- Drain the spaghetti and immediately add it to the skillet with the rendered guanciale fat (and minced garlic, if using, cook for 30 seconds before adding pasta). Toss to coat.
- Remove the skillet from the heat. Quickly pour the egg and cheese mixture over the pasta, tossing vigorously and continuously. Add a tablespoon or two of the reserved pasta water as needed to create a creamy, emulsified sauce.
- Stir in the crispy guanciale. Serve immediately, garnished with extra Pecorino Romano and freshly ground black pepper.
Notes
For a truly authentic taste, use guanciale. Pancetta is a good substitute if guanciale is unavailable. Ensure your Pecorino Romano is good quality. The key is to combine the hot pasta with the egg mixture OFF the heat, using reserved pasta water to create a creamy, emulsified sauce and prevent the eggs from scrambling.