Spaghetti Carbonara
Ingredients
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- 4 oz guanciale – cut into 0.25-inch batons
- 1 cup pecorino romano – finely grated
- 4 large egg yolks
- 2 large eggs
- 1 1/2 tsp black pepper – freshly ground
- 12 oz spaghetti
- 2 tbsp kosher salt – for seasoning pasta water
- pecorino romano – finely grated (for serving)
- black pepper – freshly ground (for serving)
Instructions
1. Grate the pecorino romano and cut the guanciale into 0.25-inch batons; set aside, 5 minutes.
2. Bring 4 quarts of water to a rolling boil in a large pot; add the kosher salt to season the water, 1 minute.
3. Put the guanciale in a wide skillet and cook over medium heat until the fat renders and the meat is golden at the edges, 7–10 minutes. Remove from heat and let the pan cool slightly; keep all the rendered fat in the skillet.
4. In a medium bowl, whisk together the egg yolks, whole eggs, pecorino romano, and the freshly ground black pepper until thick and homogenous, 1 minute.
5. Add the spaghetti to the boiling water and cook until just al dente, 8–10 minutes, reserving 1.5 cups of the starchy pasta water before draining.
6. Return the skillet with guanciale and fat to the stovetop but keep it off the heat. Add the drained spaghetti and toss to coat in the fat, 30 seconds.
7. Wait 30 seconds for the pasta to cool slightly, then pour in the egg-cheese mixture while tossing vigorously, 15 seconds. Add hot pasta water a splash at a time (about 0.75–1 cup total), tossing constantly, until a silky, glossy sauce forms that clings to the spaghetti without scrambling, 2–3 minutes. The sauce should be creamy and reach 160–165°F if checked with a thermometer.
8. Taste and adjust with a little more pasta water if too thick or more pecorino romano if you want it saltier and tighter, 30 seconds.
9. Twirl into warmed bowls and serve immediately with extra pecorino romano and freshly ground black pepper (for serving) at the table.
Spaghetti carbonara is a Roman pasta celebrated for its silky, egg-and-cheese emulsion clinging to springy strands of spaghetti. Salty, savory guanciale provides meaty depth, while Pecorino Romano and plenty of black pepper deliver a sharp, peppery edge. The sauce contains no cream; its creaminess comes from the careful union of eggs, cheese, rendered pork fat, and starchy pasta water.
Its origins are tied to mid-20th-century Rome, with plausible links to shepherd traditions and post–World War II ingredients, especially cured pork and aged sheep’s cheese from Lazio. Over time, the dish became a hallmark of Roman trattorie, where technique is paramount and ingredients are few but specific. Debates persist over details, yet the core identity—spaghetti, guanciale, Pecorino Romano, eggs, and black pepper—remains a treasured standard across Italy.