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Authentic Spaghetti Carbonara

  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20
  • Yield: 4 servings 1x
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Italian

Description

Classic Roman spaghetti carbonara with crispy guanciale, silky egg yolk sauce, and Pecorino Romano — no cream, no garlic, just pure Italian perfection in 20 minutes.

Ingredients

  • 400g (14 oz) spaghetti or rigatoni
  • 200g (7 oz) guanciale or pancetta, cubed
  • 4 large egg yolks
  • 1 whole large egg
  • 100g (1 cup) Pecorino Romano, finely grated
  • Freshly cracked black pepper, very generous amount
  • Salt for pasta water

Instructions

  1. Cook the pasta: Bring a large pot of water to a boil. Salt generously — it should taste like the sea. Cook spaghetti until al dente (1 minute less than package directions). Before draining, reserve 1 full cup of starchy pasta water.
  2. Cook guanciale: While pasta cooks, place guanciale in a cold large skillet. Cook over medium heat, stirring occasionally, until fat renders and edges are crispy, about 8–10 minutes. Remove pan from heat.
  3. Make the egg mixture: In a bowl, whisk egg yolks and whole egg together. Add Pecorino and a very generous amount of black pepper. Whisk until smooth and thick.
  4. Combine off heat: Add hot drained pasta directly to the pan with the guanciale (heat OFF). Toss well. Pour the egg mixture over the pasta, tossing rapidly. Add pasta water a splash at a time — about ¼ cup to start — tossing continuously. The heat from the pasta cooks the eggs into a silky sauce. Keep tossing and adding water until the sauce is creamy and coats every strand.
  5. Serve immediately with extra Pecorino and a very generous crack of black pepper.

Notes

  • No cream ever. Authentic carbonara is creaminess achieved through the emulsification of eggs, cheese, and starchy pasta water — not cream.
  • Work fast and off-heat. The key to avoiding scrambled eggs is to toss quickly away from direct heat.
  • Guanciale vs pancetta: Guanciale (cured pork cheek) is the authentic choice. Pancetta is a good substitute. Bacon works but changes the flavor profile significantly.
  • Storage: Best eaten immediately. Leftovers can be refrigerated and reheated with a splash of water in a pan.

Nutrition

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