Name: Classic Italian Carbonara
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 plates
Cuisine: Italian
Ingredients: 0.5 lb spaghetti; Salt; 4 egg yolks; 1 whole egg; 1 cup grated Pecorino Romano cheese; 0.5 cup grated Parmesan cheese; 6 ounces guanciale or pancetta; black pepper; Reserved pasta water

From the Cook

1/5

Classic Italian Carbonara

These Carbs Don't Count Verified

Ingredients

Warning0 allergens identified

Instructions

Cook spaghetti in salted boiling water until al dente. Reserve 1 cup of pasta water and drain the rest.

In a bowl, whisk together egg yolks, whole egg, Pecorino, and Parmesan until a smooth paste forms.

In a cold pan, add guanciale or pancetta and turn heat to medium. Cook until crispy and browned.

Remove a few spoonfuls of the rendered fat and set aside. Remove meat from the pan and let cool.

Add two spoonfuls of reserved fat and a generous amount of pepper to the egg/cheese mixture. Mix and add a bit of pasta water to loosen.

Let the pan cool slightly. Add the drained pasta to the pan (off heat) and stir in the egg mixture quickly to avoid scrambling.

Add additional cheese, pasta water, and crispy guanciale. Toss vigorously until creamy.

Top with more cheese and black pepper. Serve immediately.

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Nutrition

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Tips & Tricks (5)

Temperature Control is Everything 🌡️
Remove the pan from heat before adding the egg mixture and work quickly—the residual heat will gently cook the eggs into a creamy sauce without scrambling them into chunks.
Reserve Pasta Water Generously 💧
Save at least 1-2 cups of starchy pasta water before draining; this liquid is essential for achieving the perfect creamy consistency and helps emulsify the sauce seamlessly.
Render the Guanciale Low and Slow 🥓
Cook guanciale or pancetta over medium-low heat to render out the fat gradually, creating crispy pieces and flavorful fat that forms the base of your sauce rather than burnt, tough bits.
Temper Your Eggs First 🥚
Whisk whole eggs and yolks with cheese in a bowl, then slowly add a ladle of hot pasta water while stirring to temper the mixture before combining with the hot pasta—this prevents scrambling.
Freshly Cracked Black Pepper is Non-Negotiable 🫑
Toast whole peppercorns briefly in the pan with the guanciale fat before adding pasta, then grind fresh pepper directly over the finished dish for maximum peppery intensity and aroma.