Italian cuisine

Authentic Roman Spaghetti Carbonara

A classic, velvety Roman pasta dish made without cream, relying on the emulsion of Pecorino Romano, eggs, and guanciale fat to create a luscious, golden sauce.

25 minutes
2 servings
Intermediate
620 cal▾

Ingredients

  • 200g high-quality spaghetti
  • 100g guanciale, cut into small batons
  • 2 large organic egg yolks
  • 1 large whole organic egg
  • 60g freshly grated Pecorino Romano cheese
  • 1 teaspoon freshly cracked black pepper
  • Sea salt for the pasta water

Instructions

1

Bring a large pot of salted water to a boil. Use less salt than usual as the cheese and guanciale are salty.

2

While the water heats, place guanciale in a cold skillet and cook over medium-low heat until the fat renders and the edges become crispy.

3

In a small mixing bowl, whisk together the eggs, egg yolks, grated Pecorino Romano, and a generous amount of black pepper until it forms a thick paste.

4

Drop the spaghetti into the boiling water and cook until al dente.

5

Before draining, reserve about 1/2 cup of the starchy pasta water.

6

Transfer the hot pasta directly into the skillet with the crispy guanciale, tossing to coat in the rendered fat.

7

Remove the skillet from the heat entirely to prevent the eggs from scrambling.

8

Quickly stir in the egg and cheese mixture, adding a splash of reserved pasta water at a time, tossing vigorously until a glossy, creamy sauce forms.

9

Serve immediately with an extra sprinkle of Pecorino and black pepper.

Chef's Tip

The secret to a perfect Carbonara is heat control; never add the egg mixture while the pan is over the burner, or you will end up with scrambled eggs instead of a silky sauce.