Classic Spaghetti Carbonara
Spaghetti Carbonara is one of the most beloved pasta dishes from Rome. The secret lies in the technique — using the heat of the pasta itself to gently cook the egg mixture into a silky, creamy sauce without scrambling.
This authentic version uses guanciale (cured pork cheek) instead of bacon, and Pecorino Romano instead of Parmesan, staying true to the traditional recipe that has been perfected over generations in Roman trattorias.
Ingredients
- 400g spaghetti
- 200g guanciale, cut into small strips
- 4 large egg yolks
- 2 whole eggs
- 100g Pecorino Romano, finely grated
- 50g Parmigiano-Reggiano, finely grated
- Freshly ground black pepper
- Salt for pasta water
Nutrition Facts
Instructions
-
1
Bring a large pot of generously salted water to a boil. Cook spaghetti until al dente, about 1 minute less than package directions.
-
2
While pasta cooks, place guanciale strips in a cold large skillet. Cook over medium heat until fat renders and meat becomes crispy, about 8 minutes. Remove from heat.
-
3
In a bowl, whisk together egg yolks, whole eggs, and both grated cheeses. Add generous amount of freshly cracked black pepper. Mix until smooth.
-
4
Reserve 1 cup of pasta cooking water, then drain the spaghetti. Add the hot pasta directly to the skillet with guanciale.
-
5
Remove skillet from heat completely. Pour the egg and cheese mixture over the pasta and toss vigorously, adding splashes of reserved pasta water to create a creamy, glossy sauce.
-
6
Serve immediately with extra grated Pecorino and black pepper on top.
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