Spaghetti alla Carbonara

Name: Spaghetti alla Carbonara
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
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)

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.

30 minMediumServes 4600 cal/serving

ItalianDinnerStovetopStandardHigh ProteinAlcohol-FreeCorn-Free

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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

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.
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.
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.
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.
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.
6

Plate immediately, topped with the crispy guanciale, extra 1 cup Pecorino Romano cheese, and the remaining 2 tsp coarsely ground black pepper.

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Questions

What is 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. This reference files it under Italian dinner: made on the stovetop, rated medium and about 30 minutes start to finish.

How do I know when Spaghetti alla Carbonara is done?

Go by the cues in the method rather than the clock. Step 3: cook until a thick paste forms. Step 5: cook until the sauce is glossy and coats every strand.

Why save the pasta water for Spaghetti alla Carbonara?

Step 1 reads: "Reserve 1 cup reserved pasta cooking water before draining." The water is full of starch. Added back as step 1 directs, it emulsifies the sauce so it clings to the pasta instead of pooling in the bowl.

What can I use instead of guanciale in Spaghetti alla Carbonara?

The entry for Spaghetti alla Carbonara calls for 8 oz guanciale (or pancetta or thick-cut bacon), cut in lardons. In its place: Pancetta is the usual substitute and bacon the next. Both are leaner, so add a spoonful of olive oil to the pan.

Does Spaghetti alla Carbonara contain eggs?

Yes: 4 large egg yolks and 2 large eggs (whole). The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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