Spaghetti alla Carbonara
No cream. No shortcuts. Just five humble ingredients transformed into something extraordinary with a glossy, rich sauce that clings to every strand of pasta.
Equipment
- Large pot - for boiling pasta, 4-5 quart capacity
- Large skillet or frying pan - wide enough to toss pasta
- Medium mixing bowl - for egg and cheese mixture
- Box grater or microplane - for finely grating Pecorino Romano
- Tongs or pasta fork - for transferring pasta
- Ladle - for scooping pasta water
- Measuring cup - for pasta water
- Whisk or fork - for beating the egg mixture
- Liquid measuring cup
Ingredients
- 400 g dry spaghetti - 14 oz, spaghettoni or spaghetti alla chitarra recommended
- 150 g guanciale - 5.3 oz, cut into small cubes or thick strips; pancetta works as substitute
- 4 large egg yolks - plus 1 whole egg, room temperature
- 80 g Pecorino Romano cheese - about 1 cup, finely grated, plus extra for serving
- 1 teaspoon black pepper - freshly cracked, plus more to serve
- Kosher salt - for the pasta water
- 120 ml pasta water - about 1/2 cup, reserved before draining
Instructions
- Whisk egg yolks, whole egg, Pecorino Romano, and black pepper in a bowl until thick and pale.
- Bring salted water to a rolling boil in a large pot.
- Cook guanciale in a cold skillet over medium-low until golden and crispy, about 8-10 minutes.
- Cook spaghetti until al dente, about 1 minute less than package directions.
- Reserve 1 cup of pasta water, then transfer spaghetti directly to the guanciale pan and toss to coat in fat.
- Remove pan from heat, pour in egg mixture, and toss vigorously while adding pasta water until a creamy sauce forms.
- Serve immediately in warmed bowls with extra Pecorino and black pepper on top.
Notes
- Work off the heat: Always remove the pan from the burner before adding the egg mixture. Residual heat from the pasta is exactly enough to cook the eggs gently without scrambling.
- Save extra pasta water: Reserve at least 1 full cup. The starchy water is essential for emulsifying the sauce and keeping it creamy.
- Grate cheese very finely: Use a microplane or the finest grater setting so the Pecorino melts evenly into the eggs without clumping.
- Use room temperature eggs: Cold eggs can cause the sauce to seize. Leave them out for 20-30 minutes before starting.
- Don't drain the guanciale fat: The rendered fat is the flavor base of the sauce. Never discard it.
- Move fast: Once the egg mixture hits the hot pasta, toss continuously for 30-45 seconds to emulsify before the residual heat fades.
- Pancetta substitution: If guanciale is unavailable, pancetta is the closest substitute. Bacon works in a pinch but adds smokiness.
- Warm your bowls: Cold bowls cause the sauce to congeal quickly. Rinse bowls with hot water or warm them in the oven for 30 seconds.
- Storage: Carbonara is best eaten fresh. Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop with a splash of water. Avoid microwaving.
- Pasta alternatives: Rigatoni, bucatini, or tonnarelli all work beautifully with this sauce.