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Spaghetti alla Carbonara is the iconic Roman pasta made with just a handful of ingredients: crispy guanciale, eggs, Pecorino Romano and plenty of black pepper. No cream needed. The heat of the pasta and a splash of starchy cooking water turn the eggs and cheese into a glossy, velvety sauce that coats every strand. Authentic, simple and ready in 25 minutes.

Ingredients

  • 12 oz (340 g) spaghetti
  • 5 oz (140 g) guanciale, rind removed, cut into small strips or cubes (pancetta as a substitute)
  • 4 large egg yolks, at room temperature
  • 1 large whole egg, at room temperature
  • 1 cup (90 g) finely grated Pecorino Romano, plus extra for serving
  • 2 tbsp grated Parmesan (optional)
  • 1½ tsp freshly ground black pepper, plus more for serving
  • 1 cup (240 ml) reserved pasta water
  • Salt, for the pasta water

Instructions

  1. Bring a large pot of water to a boil and salt it lightly, since the guanciale and Pecorino are already salty.
  2. Place the guanciale in a large cold skillet and set over medium heat. Cook for 8 to 10 minutes, stirring occasionally, until the fat has rendered and the pieces are golden and crisp. Turn off the heat and leave the guanciale and its fat in the pan.
  3. In a bowl, whisk together the egg yolks, whole egg, Pecorino, Parmesan and black pepper until it forms a thick, creamy paste.
  4. Cook the spaghetti in the boiling water until just shy of al dente, about 1 minute less than the package directions. Reserve 1 cup of the pasta water, then drain.
  5. Add 2 tablespoons of warm pasta water to the egg mixture and whisk until smooth and slightly loosened.
  6. Add the drained spaghetti to the skillet with the guanciale and toss over low heat for 30 seconds to coat the pasta in the rendered fat. Remove from the heat and let it cool for about 30 seconds.
  7. Pour the egg mixture over the pasta and toss vigorously with tongs, adding pasta water a splash at a time, until the sauce turns creamy and silky and clings to the spaghetti.
  8. Serve immediately in warm bowls, topped with extra Pecorino and a generous grind of black pepper.

Notes

  • Authentic carbonara contains no cream. The creaminess comes from the eggs, cheese and starchy pasta water.
  • Always take the pan off the heat before adding the egg mixture. If the pan is too hot, the eggs will scramble.
  • Guanciale (cured pork cheek) gives the most authentic flavor. Pancetta is the best substitute, and bacon works in a pinch but adds a smoky taste.
  • Use room temperature eggs so they blend smoothly and are less likely to curdle.
  • Freshly ground black pepper is a defining flavor. Toast it briefly in the dry pan for extra aroma.
  • Keep the pasta water on hand and add it gradually. If the sauce is too thick, add a splash. If it is too loose, toss a little longer off the heat.
  • Serve right away. Carbonara thickens and loses its silkiness as it sits.
  • The eggs are only gently cooked by the residual heat. Use pasteurized eggs if serving young children, pregnant women or anyone with a weakened immune system.
  • Leftovers can be refrigerated for up to 2 days and reheated gently with a splash of water, though the texture will not be as creamy.

Nutrition

Find it online: https://thefamilycooking.com/spaghetti-alla-carbonara/