Italian
Classic Spaghetti Carbonara
Silky Roman pasta cloaked in a glossy egg-and-pecorino sauce, punctuated by crisp guanciale and cracked black pepper.
Ingredients
- 1 lb spaghetti
- 6 oz guanciale
- 3 whole large eggs
- 2 whole egg yolks
- 0,75 cup Pecorino Romano, finely grated
- 1,5 tsp freshly cracked black pepper
- 2 tbsp fine sea salt (for pasta water)
Instructions
- 1
Bring a large pot of well-salted water (about 1 tbsp salt per 4 cups water) to a rolling boil.
- 2
While waiting, cut 6 oz (170 g) guanciale into 1/4-inch lardons and render in a cold, dry skillet over medium heat for 6-8 minutes until deeply golden and the fat is glossy.
- 3
In a bowl, whisk 3 whole eggs plus 2 yolks with 3/4 cup finely grated Pecorino Romano and 1 1/2 tsp freshly cracked black pepper until it forms a thick paste.
- 4
Drop 1 lb (450 g) spaghetti into the boiling water and cook 1 minute shy of package directions, until al dente.
- 5
Reserve 1 cup starchy pasta water, then transfer the drained spaghetti directly into the skillet with the guanciale, off the heat.
- 6
Toss vigorously for 30 seconds so the pasta soaks up the rendered fat and cools slightly (crucial to avoid scrambling the eggs).
- 7
Pour in the egg-cheese mixture along with a splash of pasta water, tossing constantly with tongs to emulsify into a creamy sauce.
- 8
Loosen with more pasta water, 1 tbsp at a time, until the sauce coats each strand glossily.
- 9
Plate immediately, showering with extra pecorino and a heavy grind of black pepper.
Chef's tip
Always pull the skillet off the heat before adding the egg mixture and toss for a few seconds first — the residual warmth cooks the eggs into a silky sauce instead of scrambled curds.
Suggested pairing
Pair with a crisp Frascati Superiore or a chilled Vermentino to cut through the richness.
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