Classic Spaghetti alla Carbonara Recipe

Servings

Serves 2 to 3 people

Total Time

Approximately 25 minutes

Ingredients

• 400 grams of spaghetti
• 150 grams of guanciale (or pancetta if unavailable)
• 3 large egg yolks
• 1 whole large egg
• 50 grams of Pecorino Romano cheese, finely grated
• Freshly ground black pepper
• Salt for pasta water

Instructions

1. Prepare the ingredients
   Begin by chopping the guanciale into small cubes, about 1 centimeter in size. Grate the Pecorino Romano cheese finely. In a bowl, whisk together the egg yolks, whole egg, grated cheese, and a generous amount of freshly ground black pepper. Set this mixture aside.
2. Cook the pasta
   Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente — usually around 8 to 10 minutes depending on the package instructions. Before draining, reserve one cup of the starchy pasta water. Then drain the pasta.
3. Cook the guanciale
   In a large skillet over medium heat, cook the cubed guanciale slowly until golden and crispy. There is no need to add oil as the guanciale will release its own fat. Once done, remove the skillet from the heat.
4. Combine everything
   Place the hot cooked pasta into a large mixing bowl or back into the skillet with the guanciale. Quickly stir in the egg and cheese sauce while tossing the pasta thoroughly. If the mixture appears too dry, gradually add some of the reserved pasta water, one tablespoon at a time, until you achieve a smooth, creamy texture.
5. Serve immediately
   Transfer the carbonara to serving plates. Top with additional Pecorino Romano cheese and a sprinkle of black pepper. Serve while warm for best results.

Tips and Notes

• Make sure the pan is removed from the heat before adding the egg mixture to avoid scrambling.
• Authentic carbonara does not include cream. The creaminess comes naturally from the emulsion of egg yolks, cheese, and pasta water.
• Guanciale is preferred for its rich flavor, but pancetta can be used as a substitute.
• Do not use smoked bacon unless necessary, as it changes the traditional flavor profile.
• For best taste, use freshly grated cheese and freshly ground black pepper.