Spaghetti Carbonara
Ingredients
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- 4 oz guanciale – cut into 0.25-inch batons
- 1 cup pecorino romano – finely grated
- 4 large egg yolks
- 2 large eggs
- 1 1/2 tsp black pepper – freshly ground
- 12 oz spaghetti
- 2 tbsp kosher salt – for seasoning pasta water
- pecorino romano – finely grated (for serving)
- black pepper – freshly ground (for serving)
Instructions
- 1.
Grate the pecorino romano and cut the guanciale into 0.25-inch batons; set aside, 5 minutes.
- 2.
Bring 4 quarts of water to a rolling boil in a large pot; add the kosher salt to season the water, 1 minute.
- 3.
Put the guanciale in a wide skillet and cook over medium heat until the fat renders and the meat is golden at the edges, 7–10 minutes. Remove from heat and let the pan cool slightly; keep all the rendered fat in the skillet.
- 4.
In a medium bowl, whisk together the egg yolks, whole eggs, pecorino romano, and the freshly ground black pepper until thick and homogenous, 1 minute.
- 5.
Add the spaghetti to the boiling water and cook until just al dente, 8–10 minutes, reserving 1.5 cups of the starchy pasta water before draining.
- 6.
Return the skillet with guanciale and fat to the stovetop but keep it off the heat. Add the drained spaghetti and toss to coat in the fat, 30 seconds.
- 7.
Wait 30 seconds for the pasta to cool slightly, then pour in the egg-cheese mixture while tossing vigorously, 15 seconds. Add hot pasta water a splash at a time (about 0.75–1 cup total), tossing constantly, until a silky, glossy sauce forms that clings to the spaghetti without scrambling, 2–3 minutes. The sauce should be creamy and reach 160–165°F if checked with a thermometer.
- 8.
Taste and adjust with a little more pasta water if too thick or more pecorino romano if you want it saltier and tighter, 30 seconds.
- 9.
Twirl into warmed bowls and serve immediately with extra pecorino romano and freshly ground black pepper (for serving) at the table.
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Spaghetti carbonara is a Roman pasta celebrated for its silky, egg-and-cheese emulsion clinging to springy strands of spaghetti. Salty, savory guanciale provides meaty depth, while Pecorino Romano and plenty of black pepper deliver a sharp, peppery edge. The sauce contains no cream; its creaminess comes from the careful union of eggs, cheese, rendered pork fat, and starchy pasta water.
Its origins are tied to mid-20th-century Rome, with plausible links to shepherd traditions and post–World War II ingredients, especially cured pork and aged sheep’s cheese from Lazio. Over time, the dish became a hallmark of Roman trattorie, where technique is paramount and ingredients are few but specific. Debates persist over details, yet the core identity—spaghetti, guanciale, Pecorino Romano, eggs, and black pepper—remains a treasured standard across Italy.