Spaghetti alla Carbonara
Make authentic spaghetti alla carbonara at home with crispy guanciale, Pecorino Romano, eggs, and perfectly cooked pasta.
Equipment
- Large pot for boiling pasta
- Skillet or sauté pan for cooking guanciale
- Mixing Bowl for whisking sauce
- Whisk for blending eggs and cheese
- Tongs to toss spaghetti
- Ladle to scoop pasta water
- Colander for draining pasta
- Cutting board and chef’s knife for slicing guanciale
- Measuring cups and spoons for accuracy
- Microplane grater for ultra-fine Pecorino Romano
- Stainless-steel skillet for better browning
- Wooden pasta fork for gentle tossing
- Digital thermometer to prevent scrambling (keep sauce under 150°F)
Ingredients
- 12 oz 340 g spaghetti
- 4 oz 115 g guanciale, sliced into small batons
- 3 large egg yolks
- 1 large whole egg
- 1 cup 100 g Pecorino Romano, finely grated
- ½ cup 50 g Parmesan cheese, finely grated
- 1 teaspoon freshly cracked black pepper
- Salt to taste
- 1 cup reserved pasta water
Instructions
Prepare the Guanciale
- Place a cutting board on your workspace and slice the guanciale into small pieces using a chef’s knife.
- Heat a skillet over medium heat, add the guanciale, and cook 5 to 7 minutes until crispy and golden.
- Turn off heat but keep the skillet warm.
Cook the Spaghetti
- Fill a large pot with water and bring to a boil. Salt it until it tastes like the sea.
- Add the spaghetti and cook until al dente.
- Before draining, use a ladle to scoop 1 cup of pasta water into a small bowl.
- Drain using a colander.
Make the Egg and Cheese Sauce
- In a mixing bowl, whisk together the egg yolks, whole egg, Pecorino Romano, Parmesan, and freshly cracked pepper.
- The mixture should be thick and creamy. Set aside near the stove so it stays warm.
Combine Pasta and Guanciale
- Transfer the hot spaghetti into the warm skillet with guanciale using tongs.
- Toss so the rendered fat coats each strand.
- If the pan cooled too much, warm it briefly on low heat, then turn off before continuing.
Create the Creamy Carbonara (Off Heat)
- Pour the egg-and-cheese mixture over the pasta.
- Use tongs to toss quickly and continuously, adding warm pasta water a splash at a time.
- The sauce should become glossy, silky, and cling beautifully to the spaghetti.
Finish and Serve
- Plate the pasta and finish with extra Pecorino Romano and more black pepper.
- Serve immediately for the true Roman experience.
Notes
Quick Tips for Success
- Always work off heat when adding eggs to prevent scrambling.
- Use guanciale for authenticity; pancetta works but changes the flavor.
- Fine-grate Pecorino Romano with a microplane for the smoothest sauce.
- Reserve more pasta water than you think; it’s your secret weapon.
- Serve immediately — carbonara is at its best the moment it’s made.
- Never add cream — traditional carbonara gets all its creaminess from eggs, cheese, and technique.
Nutrition
Serving: 2gCalories: 580kcalCarbohydrates: 62gProtein: 28gFat: 23gSaturated Fat: 9gSodium: 720mgFiber: 3gSugar: 2g
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