Spaghetti Carbonara

Be the first to rate

(No Ratings Yet)

Loading...

A true Roman classic, Spaghetti Carbonara is a masterclass in restraint: just four core ingredients combine into a silky, deeply savory sauce that clings to every strand. The trick is emulsifying eggs and aged cheese with hot pasta water to form a glossy, creamy coating without scrambling. Done right, it tastes like it came straight from a trattoria in Trastevere.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 28 gFat
• 10 gSaturated Fat
• 62 gCarbs
• 3 gFiber
• 2 gSugar
• 28 gProtein
• 780 mgSodium
• 320 mgPotassium
• 220 mgCalcium
• 3 mgIron
• 0 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the pasta

• 14 oz (400 g) spaghetti
• 1 1/2 tbsp kosher salt, for the pasta water

For the sauce and garnish

• 6 oz (170 g) guanciale, rind removed, cut into 1/4-inch matchsticks
• 4 large egg yolks
• 2 large whole eggs
• 1 cup (90 g) Pecorino Romano, finely grated, plus extra for serving
• 1 1/2 tsp freshly cracked black pepper, plus more to finish
• 1/4 tsp kosher salt, to taste

Directions

1. Bring a large pot of water to a rolling boil, add the salt, and cook the spaghetti to 1 minute shy of al dente per the package directions. Reserve 1 cup of pasta water before draining.
2. While the pasta cooks, place the guanciale in a cold large skillet over medium-low heat. Render slowly for 7 to 8 minutes, stirring occasionally, until the fat has melted and the pieces are deeply golden and crisp. Transfer the guanciale to a plate, leaving the rendered fat in the pan.
3. In a medium bowl, whisk the egg yolks, whole eggs, grated Pecorino Romano, and cracked black pepper until smooth, thick, and homogenous.
4. Add the drained pasta to the skillet with the rendered guanciale fat and toss over low heat for about 30 seconds so the strands are well coated and warm (not hot).
5. Remove the skillet from the heat completely and wait 30 seconds. Pour in the egg and cheese mixture, tossing vigorously and continuously with tongs to create a creamy emulsion. Add splashes of the reserved pasta water, 1 to 2 tablespoons at a time, until the sauce is silky and just loose enough to coat the noodles.
6. Fold in two-thirds of the crispy guanciale, taste, and season with salt only if needed (the Pecorino and guanciale bring plenty of savor).
7. Divide among four warm bowls, then top with the remaining guanciale, a generous shower of extra Pecorino, and another heavy grind of black pepper. Serve immediately.

Cook’s Notes

• Guanciale is non-negotiable for authenticity; pancetta will work in a pinch but yields a leaner, less silky sauce. Skip bacon entirely – its smokiness overwhelms the dish.
• The pan must be off the heat before the egg mixture goes in, or you will get scrambled eggs. If your pan is very hot, transfer the pasta to a mixing bowl first.
• Always reserve more pasta water than you think you need. The starchy liquid is the key to a glossy, restaurant-style emulsion.
• Serve carbonara the moment it is plated. The sauce tightens quickly as it cools, and the eggs will set if the pasta sits too long.
• For a slightly milder flavor, swap half the Pecorino Romano for an equal amount of Parmigiano-Reggiano.

You might also like

European

Slow-Simmered Beef and Pork Ragù with Fresh Tagliatelle

European

Spicy Garlic-Chili Penne Pasta

Desserts

Pistachio and Orange Blossom Tiramisu with Dark Chocolate Shards

European

Pumpkin and Taleggio Baked Rigatoni with Amaretti Crumble and Sage Brown Butter