Spaghetti Carbonara Recipe

Pasta & Main

1. 1

   Prep cheese and eggs

   Grate the Parmigiano-Reggiano (and Pecorino, if using) finely. In a medium bowl whisk together the 4 whole eggs and 1 extra yolk until homogeneous. Add 3/4 cup of the grated cheese to the eggs and whisk until combined. Season the egg-cheese mixture with about 1 teaspoon of freshly cracked black pepper. Set aside in the refrigerator until ready to use.

2. 2

   Bring pasta water to a boil

   Fill a large pot with 4–5 quarts (about 4 liters) of water and bring to a rolling boil. Add 1 tablespoon fine sea salt once boiling. The water should taste noticeably salty (like the sea).

3. 3

   Cook spaghetti

   Add 12 oz spaghetti to the boiling water and cook until al dente (usually 8–10 minutes depending on package). Start checking for doneness 1–2 minutes before package time. Before draining, reserve 1 to 1 1/4 cups of the starchy pasta cooking water and set aside.

4. 4

   Render guanciale

   While the pasta cooks, heat a large skillet over medium heat. Add the diced guanciale (about 6 oz) to the cold skillet. If your guanciale or pancetta is very lean, add 1 teaspoon olive oil to help start the rendering. Cook, stirring occasionally, until the fat renders and the meat becomes crisp and golden, about 6–8 minutes. Reduce heat if browning too fast. Remove the skillet from the heat once crisp; leave the rendered fat in the pan.

5. 5

   Combine pasta and guanciale

   When the spaghetti is al dente, use tongs to transfer the pasta directly from the pot into the skillet with the rendered guanciale and fat (do not rinse). Leave about 1/2 to 3/4 cup of the reserved pasta water in the pot; keep the rest for adjusting sauce. Return the skillet to very low heat or keep just off heat—carbonara sauce must be made with gentle residual heat to avoid scrambling the eggs.

6. 6

   Emulsify sauce with eggs and cheese

   Immediately pour the egg-and-cheese mixture over the hot pasta in the skillet. Using tongs or a large fork and a spoon, toss and stir the pasta briskly and continuously so the eggs thicken into a glossy sauce rather than scrambling. Add 2–3 tablespoons of the reserved hot pasta water to start, tossing until the sauce becomes creamy and coats the strands evenly. Add additional pasta water a tablespoon at a time as needed to reach a smooth, silky consistency (you may use up to 1/2 cup). The heat should be low enough that the eggs slowly cook from the pasta and fat but do not set into curds.

7. 7

   Finish and season

   Toss in most of the remaining grated cheese (reserve a little for serving) and continue tossing until combined. Taste and adjust with freshly cracked black pepper (use the remaining 1 teaspoon or more to preference) and salt only if needed—the guanciale and cheese are salty, so usually no additional salt is necessary. If the sauce seems thick, add another tablespoon of reserved pasta water and toss to loosen.

8. 8

   Serve

   Transfer to warmed bowls or a serving platter. Sprinkle the reserved grated cheese on top and finish with an extra crack of black pepper. Serve immediately.