Classic Spaghetti Carbonara
An authentic Roman pasta dish made with eggs, Pecorino Romano, guanciale, and black pepper with no cream involved. This silky and indulgent pasta relies on technique alone to achieve its luxurious texture.
True Roman carbonara with a glossy egg and cheese sauce clinging to every strand of spaghetti.
Nutrition per serving
Ingredients
pasta
protein
sauce
cheese
seasoning
Instructions
Prepare the Egg Mixture
In a bowl whisk together egg yolks, the whole egg, grated Pecorino Romano, and grated Parmesan until a thick pale paste forms. Season generously with freshly cracked black pepper and set aside.
Render the Guanciale
Place diced guanciale in a cold skillet and turn heat to medium. Cook slowly for 8 to 10 minutes until the fat renders out and the pieces are golden and crispy. Remove pan from heat and set aside.
Cook the Spaghetti
Cook spaghetti in salted boiling water until al dente. Reserve at least 200 ml of hot starchy pasta water before draining. This water is the only liquid used to create the sauce.
Temper the Egg Sauce
Add drained spaghetti to the pan with guanciale over very low heat. Remove pan from direct heat. Add 60 ml of hot pasta water to the egg mixture while whisking to temper it. Pour over pasta and toss vigorously.
Finish and Serve
Continue tossing while adding more pasta water a splash at a time until the sauce is glossy and coats every strand. The residual heat cooks the eggs gently. Plate immediately with extra cheese and black pepper.
Substitutions
Common mistakes
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