Name: Spaghetti 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 Pecorino Romano cheese; 0.5 cup Parmesan cheese; 6 ounces guanciale or pancetta; black pepper; Reserved pasta water

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Spaghetti Carbonara

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Ingredients

Warning0 allergens identified

Instructions

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

In a bowl, combine egg yolks, whole egg, Pecorino, and Parmesan. Mix vigorously into a smooth paste.

Add guanciale or pancetta to a cold pan. Turn heat to medium and cook until crispy and golden. Remove some of the rendered fat and set guanciale aside.

Stir two spoonfuls of rendered fat and a generous amount of black pepper into the egg and cheese mixture. Add a splash of reserved pasta water and mix to loosen.

Remove the pan from heat and let it cool slightly. Add the drained pasta to the pan off heat.

Quickly stir in the egg mixture, tossing constantly to avoid scrambling the eggs. Add more pasta water as needed to reach a creamy consistency.

Fold in the crispy pancetta/guanciale and additional Pecorino cheese.

Serve immediately topped with more cheese and cracked pepper.

Bite Tutorial

Nutrition

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Tips & Tricks (5)

Temperature Control is Critical 🌡️
Remove the pan from heat before adding the egg mixture—the residual heat and hot pasta water will gently cook the eggs into a creamy sauce without scrambling them. Stir constantly for 1-2 minutes to achieve silky perfection.
Render the Fat First ⏱️
Cook the guanciale or pancetta low and slow until the fat renders completely and edges crisp—this takes 8-10 minutes, not 2. The rendered fat becomes your sauce base and adds incredible depth to every bite.
Reserve Pasta Water Strategically 💧
Save at least 1 cup of starchy pasta water before draining, and add it gradually (not all at once) to reach your desired sauce consistency. The starch is essential for emulsifying the eggs and cheese into a velvety coating.
Use Room Temperature Eggs 🥚
Take eggs out of the refrigerator 15 minutes before cooking—warm eggs incorporate more smoothly with the hot pasta and create a creamier, more cohesive sauce without lumps.
Freshly Grate Your Cheese 🧀
Never use pre-grated cheese—it contains anti-caking agents that prevent proper melting and emulsification. Grate Pecorino Romano and Parmesan on a microplane just before tossing for superior texture and flavor integration.