Spaghetti alla Carbonara
A Roman classic of silky egg-and-cheese sauce coating spaghetti with crispy guanciale, built without cream — heat from the pasta alone cooks the sauce to a glossy, cling-worthy texture.
Ingredients
- 1 lb spaghetti
- 8 oz guanciale (or pancetta or thick-cut bacon), cut in lardons
- 4 large egg yolks
- 2 large eggs (whole)
- 1 cup Pecorino Romano cheese, finely grated
- 1/2 cup Parmigiano-Reggiano cheese, finely grated
- 2 tsp black pepper, coarsely ground
- 1 cup reserved pasta cooking water
- 2 tbsp kosher salt (for pasta water)
Instructions
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1
Bring a large pot of water to a boil and add 2 tbsp kosher salt (for pasta water). Cook 1 lb spaghetti until 2 minutes shy of al dente. Reserve 1 cup reserved pasta cooking water before draining.
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2
While pasta cooks, render 8 oz cut in lardons guanciale (or pancetta or thick-cut bacon) in a large skillet over medium heat until the fat is mostly rendered and the pieces are crisp, about 8 minutes. Remove pan from heat but leave the fat in the pan.
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3
Whisk 4 large egg yolks and 2 large eggs (whole) together with 1 cup finely grated Pecorino Romano cheese, 1/2 cup finely grated Parmigiano-Reggiano cheese, and most of the 2 tsp coarsely ground black pepper in a bowl until a thick paste forms.
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4
Add the drained pasta directly into the skillet with the rendered guanciale fat over very low heat. Toss well to coat in the fat.
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5
Remove the skillet from heat entirely. Pour the egg-cheese mixture over the pasta and toss rapidly, adding splashes of 1 cup reserved pasta cooking water gradually until the sauce is glossy and coats every strand. The residual heat finishes the sauce; do not return to high heat or the eggs will scramble.
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6
Plate immediately, topped with the crispy guanciale, extra 1 cup Pecorino Romano cheese, and the remaining 2 tsp coarsely ground black pepper.