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; 3 egg yolks; 0.5 cup pecorino romano; 0.5 cup parmesan cheese; 4 ounces guanciale; Salt; Black pepper; 2 tablespoons reserved guanciale fat; reserved pasta water

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Spaghetti Carbonara

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Ingredients

Warning0 allergens identified

Spaghetti Carbonara

Instructions

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

In a bowl, mix egg yolks, Pecorino, and Parmesan into a thick paste.

Start guanciale in a cold pan. Turn heat to medium and cook until crispy and browned. Remove guanciale and reserve about 2 tablespoons of rendered fat.

Add guanciale fat and lots of black pepper to the egg and cheese mixture. Stir to combine.

Let the pasta pan cool slightly. Add drained pasta, the egg-cheese mixture, and a splash of pasta water off heat.

Stir quickly to emulsify the sauce without scrambling the eggs.

Add crispy guanciale and more cheese and pasta water as needed until creamy.

Top with more black pepper and grated cheese before serving.

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Nutrition

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Tips & Tricks (5)

Master the Temperature Sweet Spot 🌡️
Remove pasta from heat before combining with egg mixture, then work quickly off-heat to create a silky sauce without scrambling the eggs—the residual heat is your secret weapon.
Reserve Pasta Water First 💧
Save at least 1 cup of starchy pasta water before draining; this emulsifier is crucial for binding the fat, eggs, and cheese into a creamy sauce rather than a clumpy mess.
Render Guanciale Low and Slow 🥓
Cook guanciale over medium-low heat for maximum fat rendering and crispy texture—high heat burns it quickly and wastes the precious fat that's essential to the dish's flavor.
Temper Your Eggs Properly 🥚
Whisk egg yolks with cheese and black pepper, then ladle a small amount of hot pasta water into the mixture while stirring before combining with pasta to prevent curdling.
Use Freshly Cracked Black Pepper Generously 🌑
Black pepper is a main ingredient, not a garnish—crack it fresh into the egg mixture and use a heavy hand at the finish to ensure the peppery bite defines the dish's character.