Name: Spaghetti Carbonara
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb Spaghetti; 5 oz Guanciale (cured pork jowl); 1.25 cups Pecorino Romano cheese, freshly grated; 4 whole Large eggs (room temperature); 2 yolks Large egg yolks; 1 tbsp Black pepper, freshly cracked; 2 tbsp Sea salt

Pasta & Grains

Spaghetti Carbonara

Indulge in the true taste of Rome with this velvety Spaghetti Carbonara, where a luxurious sauce of tempered eggs and sharp Pecorino Romano creates a masterpiece of simplicity. This authentic version swaps heavy cream for starchy pasta water and rendered guanciale fat, resulting in a rich, glossy finish that defines Italian comfort food.

Prep

10m

Cook

15m

Serves

Calories

620kcal

Qty	Ingredient
1 lb 450 g	Spaghetti
5 oz 150 g	Guanciale (cured pork jowl)
1.25 cups 100 g	Pecorino Romano cheese, freshly grated
4 whole 4 pieces	Large eggs (room temperature)
2 yolks 2 pieces	Large egg yolks
1 tbsp 6 g	Black pepper, freshly cracked
2 tbsp 30 g	Sea salt

2 Method

Step 1. Bring a large pot of water to a boil. Once boiling, add the sea salt and the spaghetti. Cook until just slightly firmer than al dente (usually 2 minutes less than the package directions).

Step 2. While the pasta cooks, remove the rind from the guanciale and slice it into small cubes or strips. Place them in a large skillet over medium heat. Sauté until the fat has rendered and the guanciale is golden and crispy, about 7-10 minutes. Turn off the heat.

Step 3. In a medium mixing bowl, whisk together the 4 whole eggs, 2 egg yolks, and the grated Pecorino Romano until a thick, pale paste forms. Add the freshly cracked black pepper and whisk again.

Step 4. Just before draining the pasta, reserve 1 cup of the starchy cooking water. Drain the spaghetti.

Step 5. Add the hot spaghetti directly into the skillet with the crispy guanciale and its rendered fat. Toss well to coat every strand.

Step 6. Ensuring the skillet is NOT on the heat (to prevent scrambling), pour the egg and cheese mixture over the pasta. Toss vigorously and continuously while adding small splashes of the reserved pasta water. The heat from the pasta will cook the eggs into a creamy, glossy sauce.

Step 7. Continue tossing for 1-2 minutes until the sauce thickens and clings to the pasta. Serve immediately with an extra sprinkle of Pecorino and more black pepper.

·
Never add cream; the creaminess comes entirely from the emulsion of egg, cheese, and starchy pasta water.
·
Use room temperature eggs to ensure they emulsify smoothly without shocking and curdling.
·
If you cannot find guanciale, high-quality pancetta is the best substitute, though it lacks the specific funk of the pork jowl.
·
The 'Off-Heat' rule is critical: if the pan is too hot when you add the eggs, you will get scrambled eggs instead of a sauce.

? FAQ

Why is my carbonara sauce clumping?

Clumping usually happens if the heat is too high or the cheese is pre-shredded. Always grate your cheese fresh and mix the eggs away from direct flame.

Can I use Parmesan instead of Pecorino?

You can, but Pecorino Romano provides the traditional salty, sharp kick that defines the dish. A 50/50 mix is a common compromise.

Is it safe to eat the 'raw' eggs in the sauce?

The eggs are actually cooked by the residual heat of the pasta and the pasta water, reaching a temperature that thickens them and makes them safe to consume.

Can I reheat leftovers?

Carbonara is best enjoyed immediately. Reheating often causes the eggs to scramble. If you must, use a very low heat and a splash of water to loosen the sauce.