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

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.

Questions

Can I make Spaghetti alla Carbonara dairy-free?

Not cleanly. Here the dairy (1 cup Pecorino Romano cheese, finely grated, 1/2 cup Parmigiano-Reggiano cheese, finely grated) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free dinner collection instead.

Can I make Spaghetti alla Carbonara gluten-free?

Yes. The gluten in this entry is 1 lb spaghetti, 1 cup reserved pasta cooking water, 2 tbsp kosher salt (for pasta water). Swap the pasta for a gluten-free one, cooked a minute short of its package time. Everything else proceeds as written.

How long does Spaghetti alla Carbonara keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Spaghetti alla Carbonara?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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