Ingredients
400 g (14 oz) spaghetti (or bucatini)
150 g (5 oz) guanciale (or pancetta, or thick-cut bacon)
3 large egg yolks + 1 whole egg
100 g (1 cup) Pecorino Romano, finely grated (Parmigiano-Reggiano works too)
Salt, for pasta water
Freshly cracked black pepper
Instructions
Cook the pasta – Bring a pot of salted water to boil. Add spaghetti and cook until al dente. Reserve 1 cup of pasta water before draining.
Crisp the guanciale – In a skillet, cook guanciale over medium heat until golden and crispy, about 5–7 minutes. Keep the rendered fat in the pan.
Make the egg mixture – In a bowl, whisk egg yolks, whole egg, Pecorino Romano, and plenty of black pepper until creamy.
Combine pasta and guanciale – Add drained spaghetti to the skillet with guanciale. Toss well so every strand absorbs the rendered fat.
Create the sauce – Remove skillet from heat. Gradually add the egg mixture while tossing quickly to prevent scrambling. Add splashes of pasta water until the sauce becomes silky and coats the pasta.
Serve – Plate immediately, top with more Pecorino and black pepper, and enjoy while hot.
Notes
Use guanciale for the most authentic flavor, though pancetta or bacon are acceptable substitutes.
Always remove from heat before adding eggs to avoid scrambled pasta.
Save pasta water – it’s the key to a glossy, smooth sauce.
Stick with Pecorino Romano for its sharp, salty flavor that defines Roman carbonara.
Work quickly and vigorously when tossing pasta with the egg mixture to create the perfect creamy texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian