Ingredients
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400 g (14 oz) spaghetti (or bucatini)
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150 g (5 oz) guanciale (or pancetta, or thick-cut bacon)
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3 large egg yolks + 1 whole egg
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100 g (1 cup) Pecorino Romano, finely grated (Parmigiano-Reggiano works too)
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Salt, for pasta water
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Freshly cracked black pepper
Instructions
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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.
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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.
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Make the egg mixture – In a bowl, whisk egg yolks, whole egg, Pecorino Romano, and plenty of black pepper until creamy.
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Combine pasta and guanciale – Add drained spaghetti to the skillet with guanciale. Toss well so every strand absorbs the rendered fat.
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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.
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Serve – Plate immediately, top with more Pecorino and black pepper, and enjoy while hot.
Notes
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Use guanciale for the most authentic flavor, though pancetta or bacon are acceptable substitutes.
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Always remove from heat before adding eggs to avoid scrambled pasta.
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Save pasta water – it’s the key to a glossy, smooth sauce.
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Stick with Pecorino Romano for its sharp, salty flavor that defines Roman carbonara.
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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