Mains

Classic Spaghetti Carbonara

Authentic Roman spaghetti dish made with guanciale, Pecorino Romano cheese, fresh eggs, and black pepper, creating a creamy emulsion without cream.

Prep: 5 minutes Cook: 10-15 minutes Servings: 3
Main Course Pasta Italian Quick
Classic Spaghetti Carbonara

Preparation Steps

1
  • 400 g spaghetti
Cook the spaghetti in salted water until al dente. Do not drain; reserve the pasta cooking water.
2
  • 150 g guanciale
Cut the skin off the guanciale (making sure to leave the peppery/seasoned crust), then slice it into thin strips. Fry the guanciale gently in a large pan (big enough to fit the spaghetti later) until it is crisp. Remove from heat once crisp, leaving the rendered fat in the pan.
3
  • 4 eggs (whole is okay, or 2 egg yolks + 2 whole eggs)
Whisk the eggs (or egg mixture) in a bowl.
4
  • 200 g pecorino
  • A lot of pepper
Add the Pecorino Romano cheese and a generous amount of freshly cracked black pepper to the whisked eggs and mix to form a thick paste.
5
Turn off the heat under the pan containing the crispy guanciale and its rendered fat. Once the spaghetti is al dente, use tongs to transfer the spaghetti directly to the guanciale pan. Make sure to transfer some pasta water to the pan as well to keep things moist.
6
Quickly add a maximum of half a cup of reserved pasta water to the egg and cheese mixture and beat it vigorously. Then, immediately add the egg mixture to the pan with the spaghetti and stir gently but quickly to coat the pasta. The residual heat of the pan and pasta will cook the egg mixture into a creamy sauce. Do not put the pan back on the heat. Let the egg mixture settle and emulsify, being patient as this might take a moment. Serve immediately.