Italy with Amore

Spaghetti alla Carbonara

Ingredients

  • 320g spaghetti
  • 150g guanciale, cut into 1cm strips (or pancetta, if unavailable)
  • 6 medium egg yolks
  • 80g Pecorino Romano, finely grated
  • Freshly ground black pepper
  • Salt, to taste

Instructions

  1. Bring a large pot of lightly salted water to a boil. Since both the guanciale and Pecorino Romano are naturally salty, season the water more sparingly than usual.
  2. Meanwhile, cut the guanciale into strips about 1cm wide. Place it in a large cold frying pan and set over medium heat. Cook slowly for 8–10 minutes, stirring occasionally, until the fat has rendered and the guanciale is crisp and golden. Remove the pan from the heat, leaving both the guanciale and its rendered fat in the pan.
  3. In a large mixing bowl, whisk together the egg yolks, most of the grated Pecorino Romano (reserving a little for serving), and a generous amount of freshly ground black pepper until smooth and creamy.
  4. Cook the spaghetti until al dente according to the package instructions. Before draining, reserve about 300ml of the starchy pasta cooking water.
  5. Transfer the drained spaghetti directly to the pan with the guanciale and toss for about 30 seconds so the pasta is evenly coated in the rendered fat.
  6. Let the pasta cool for 20–30 seconds to prevent the eggs from scrambling. Add the spaghetti to the bowl with the egg and cheese mixture (or add the mixture to the pan off the heat) and toss vigorously. Gradually add small splashes of the reserved pasta water until the sauce becomes smooth, glossy, and velvety, coating every strand of pasta.
  7. Taste and adjust the seasoning with additional black pepper if desired. Extra salt is rarely needed.
  8. Divide among warm plates and finish with the reserved Pecorino Romano, an extra grinding of black pepper, and a few pieces of the crispy guanciale. Serve immediately.

Chef’s Tip: The hallmark of authentic Carbonara is a silky emulsion of egg yolks, Pecorino Romano, rendered guanciale fat, and starchy pasta water—never cream. The most important step is adding the egg mixture off the heat: if the pan is too hot, the eggs will scramble instead of forming a smooth, luxurious sauce. Patience and temperature control are the keys to a perfect carbonara.