Spaghetti Carbonara
The real Roman carbonara — no cream, ever. Just guanciale, egg yolks, Pecorino Romano, and starchy pasta water creating a silky, indulgent sauce.
Ingredients
- 400 g spaghetti
- 150 g guanciale
- 6 whole egg yolks
- 100 g Pecorino Romano
- 2 tsp black pepper
- 2 tbsp salt
How to Make It
- 1
Render guanciale (or pancetta) cubes in a large pan over medium heat until crispy. Reserve fat in pan.
- 2
Whisk egg yolks with finely grated Pecorino Romano and a generous amount of black pepper.
- 3
Cook spaghetti in well-salted water until al dente. Reserve 1 cup pasta water before draining.
- 4
While pasta cooks, remove guanciale pan from heat and let cool slightly — critical step to avoid scrambled eggs.
- 5
Add drained hot pasta to the guanciale pan off heat. Toss to coat in fat.
- 6
Working quickly, pour egg mixture over pasta, tossing vigorously. Add pasta water a splash at a time, tossing constantly, until sauce is glossy and clings to pasta.
- 7
Serve immediately with extra Pecorino and black pepper.
Your Cook's Notes
Sign in to keep personal notes on this recipe — substitutions, timing tweaks, family modifications.