Italy · Cereal and Pasta Dishes

Spaghetti Carbonara

Hot pasta tossed with crisp guanciale, raw egg yolks, and Pecorino Romano — the residual heat creates a silky, golden sauce without any cream.

23 min✻2 servings✻850 kcal
Spaghetti Carbonara

Ingredients

  • spaghetti450 g
  • guanciale or pancetta200 g
  • eggs4 large
  • pecorino Romano100 g
  • parmesan100 g
  • freshly ground black peppergenerous amount
  • saltto taste

Method

  1. 1Boil spaghetti in salted water until al dente according to package directions. Save 1 cup of the pasta water before draining.
  2. 2While the pasta is boiling, dice the guanciale or pancetta. Fry over medium-low heat until golden and crisp, about 5-7 minutes.
  3. 3In a large bowl, whisk eggs. Add the grated cheeses and a generous portion of freshly ground black pepper. Stir to combine.
  4. 4When the pasta is ready, drain, leaving some moisture on the spaghetti. Quickly transfer the hot pasta to the bowl with the egg mixture, stirring constantly.
  5. 5Add the crispy guanciale/pancetta along with the rendered fat and continue stirring until the eggs form a creamy sauce. If necessary, add a little of the saved pasta water to achieve the desired consistency.