Spaghetti Carbonara
Rome's most famous pasta. Silky egg and Pecorino sauce clinging to every strand, studded with crisp guanciale. No cream, ever.
Peek at the ingredients
Ingredients 6 ingredients
- 12 oz spaghetti
- 5 oz guanciale, cut into small strips (pancetta works too)
- 3 large eggs, at room temperature
- 1 cup finely grated Pecorino Romano, plus more to serve
- 2 tsp coarsely cracked black pepper
- Salt for the pasta water
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Method
- 1
Bring a large pot of well salted water to a rolling boil. The water should taste like the sea.
- 2
While the water heats, put the guanciale in a cold large skillet and set it over medium heat. Let the fat render slowly, stirring now and then, until the pieces are crisp and golden, about 8 minutes. Take the pan off the heat.
- 3
In a bowl, whisk the eggs with the Pecorino and the black pepper until it forms a thick paste. Set aside.
- 4
Cook the spaghetti until just shy of al dente, about a minute less than the package says. Before draining, scoop out at least 2 cups of the starchy pasta water. This is liquid gold.
- 5
Toss the drained pasta into the skillet with the guanciale. The pan should be warm but not screaming hot. If it is too hot, the eggs will scramble.
- 6
Pour the egg and cheese mixture over the pasta, tossing quickly and constantly. Add splashes of the hot pasta water a little at a time, tossing, until the sauce turns glossy and coats every strand. It should look creamy, not eggy.
- 7
Serve immediately in warm bowls with extra Pecorino and another crack of pepper. Carbonara waits for no one.
