Spaghetti Carbonara
Real Roman carbonara uses no cream at all - just eggs, cheese, pepper, and crisp guanciale, tossed off the heat so the sauce turns silky instead of scrambled. It comes together in the time it takes the pasta water to boil.
Ingredients
- 1 pound spaghetti
- 8 ounces guanciale or pancetta, cut into small lardons
- 4 large eggs
- 2 large egg yolks
- 1 1/2 cups finely grated pecorino romano
- 1/2 cup finely grated parmigiano-reggiano
- 2 teaspoons freshly cracked black pepper, plus more for serving
- 1 tablespoon kosher salt (for pasta water)
- 1 tablespoon olive oil
Instructions
- Bring a large pot of water to a rolling boil over high heat and stir in 1 tablespoon kosher salt.
- In a medium bowl, whisk together the 4 whole eggs, 2 egg yolks, Pecorino Romano, Parmigiano-Reggiano, and 2 teaspoons black pepper until smooth; set aside at room temperature.
- Heat 1 tablespoon olive oil in a large skillet over medium heat, add the guanciale, and cook for 8 to 10 minutes, stirring occasionally, until the fat has rendered and the pieces are golden brown and crisp; turn off the heat but leave the skillet on the stove.
- Drop the spaghetti into the boiling water and cook for 1 minute less than the package directs for al dente, so it still has a firm bite.
- Just before draining, scoop out and reserve 1 1/2 cups of the starchy pasta water.
- Drain the pasta and immediately add it to the skillet with the guanciale, tossing over the residual heat (burner off) for 30 seconds so it soaks up the fat.
- Let the pasta cool for about 2 minutes, stirring occasionally, until it is warm but not steaming - this prevents the eggs from scrambling.
- Pour the egg and cheese mixture over the pasta, tossing constantly and vigorously with tongs, adding reserved pasta water a few tablespoons at a time.
- Keep tossing off the heat for 1 to 2 minutes until the sauce turns glossy, thick, and coats every strand like a light custard; it should ribbon off the tongs, not clump.
- If the sauce looks too thick or dry, add more hot pasta water 1 tablespoon at a time; if it ever looks grainy or scrambled, you added heat too fast - remove from any warmth immediately and keep tossing.
- Divide among warm bowls and finish with extra black pepper and a light dusting of Pecorino before serving immediately.
Why You'll Love This
- Silky egg-and-cheese sauce with zero cream
- Ready in about 30 minutes start to finish
- Crisp guanciale in every bite
Cool the pasta slightly before adding the eggs off the heat entirely - this is the single biggest reason home carbonara turns into scrambled egg pasta.
Reserve more pasta water than you think you need; the starch is what keeps the sauce loose and glossy instead of pasty.
Nutrition
| Calories | 640 |
| Protein | 30 g |
| Fat | 30 g |
| Carbs | 60 g |
| Fiber | 3 g |
| Sodium | 980 mg |
Estimated per serving
