Name: Classic Pasta Carbonara
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 plates
Cuisine: Italian
Ingredients: 0.5 lb spaghetti; 3 egg yolks; 0.5 cup grated Pecorino Romano cheese; 0.5 cup grated Parmesan cheese; 4 ounces guanciale or pancetta; Salt; Black pepper; 1 cup Reserved pasta water

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Classic Pasta Carbonara

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Ingredients

Warning0 allergens identified

Classic Pasta Carbonara

Instructions

Cook spaghetti in well-salted boiling water until al dente. Reserve 1 cup of the pasta water before draining.

In a mixing bowl, whisk together egg yolks, Pecorino Romano, and Parmesan to form a thick paste.

Add a spoonful of rendered fat from the pancetta/guanciale and a generous amount of black pepper to the egg and cheese mixture. Mix well.

In a cold pan, add pancetta or guanciale and cook over medium heat until crispy and browned. Remove some fat if needed, then set meat aside.

Remove pan from heat and let cool slightly. Add cooked pasta to the pan (still off heat).

Quickly pour in the egg mixture along with a dash of reserved pasta water. Mix vigorously until the sauce emulsifies and becomes creamy—avoid scrambling the eggs.

Stir in additional cheese and pasta water as needed to reach desired consistency. Fold in the cooked pancetta/guanciale.

Serve immediately topped with more black pepper and grated cheese.

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Tips & Tricks (5)

Temperature Control is Critical 🌡️
Keep your egg mixture and pasta off direct heat—use the residual warmth from the hot pasta and pan to create a silky sauce without scrambling the eggs. Remove the pan from heat before adding the egg mixture.
Reserve Pasta Water Before Draining 💧
Save at least 1 cup of starchy pasta water before draining—this is essential for emulsifying the sauce and achieving that signature creamy texture without any cream.
Render the Guanciale Properly 🥓
Cut guanciale into small cubes and cook over medium heat until the fat renders completely and edges are crispy, about 8-10 minutes—this creates flavorful fat that becomes part of your sauce base.
Emulsify with Pasta Water Gradually 🔄
Add pasta water slowly while tossing constantly to create a smooth, glossy emulsion—adding it all at once can break the sauce, so patience and continuous movement are key.
Finish with Fresh Black Pepper 🌶️
Toast coarsely cracked black pepper in the pan with the guanciale fat for 30 seconds before adding pasta to bloom the flavors, then add extra pepper at the end for a peppery kick and visual appeal.