Spaghetti Carbonara Recipe

Bring water to boil

Fill a large pot with 4 quarts of water and bring to a rolling boil. Add 1 tablespoon kosher salt once boiling.

Cook spaghetti

Add 12 oz spaghetti and cook uncovered, stirring occasionally, until al dente according to package instructions (usually 8–10 minutes). Reserve 1 cup of the pasta cooking water before draining. Do not rinse the pasta. Drain and set aside briefly.

Make egg-cheese mixture

In a medium bowl, whisk together 4 egg yolks and 1 whole egg until smooth. Add 1 cup finely grated Pecorino Romano and 1 teaspoon freshly ground black pepper and whisk until combined to form a thick, creamy mixture. Set aside at room temperature.

Render pancetta

Heat a large skillet over medium heat. Add 1 teaspoon extra-virgin olive oil and 6 oz diced pancetta (or guanciale). If using garlic for subtle flavor, lightly crush the garlic clove and add to the skillet at this stage. Cook, stirring occasionally, until the fat renders and the pancetta is crisp and golden, about 6–8 minutes. Remove and discard the garlic clove if used. Turn heat to low.

Combine pasta and pancetta

Add the drained hot spaghetti directly to the skillet with the rendered pancetta and toss to coat in the fat. Remove the skillet from direct heat (or keep over the warmest part of the stove but not on high) to avoid scrambling the eggs.

Emulsify with egg mixture

Working quickly, pour the egg-and-cheese mixture over the hot pasta and toss continuously to coat. Add reserved pasta cooking water a few tablespoons at a time (start with 1/4 cup) while tossing until you achieve a glossy, creamy sauce that clings to the spaghetti. You may not need the full reserved cup; add until desired consistency is reached. The residual heat will cook the eggs gently—do not return to high heat or eggs will scramble.

Adjust seasoning and serve

Taste and add more freshly ground black pepper to taste. If the sauce needs salt, add a small pinch (remember Pecorino and pancetta are salty). Serve immediately topped with the remaining 1/4 cup grated Pecorino Romano and an extra crack of black pepper.