La Carbonara Recipe
Spaghettone, guanciale, crema al uovo, and parmigiano.
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Ingredients
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Pasta & cooking liquids
Guanciale
Crema al uovo (egg cream)
Finishing
Method
Pasta & cooking liquids
- 1
Bring water to a boil
Fill a large pot with at least 4 liters of water. Add 1 tablespoon of fine sea salt and bring to a rolling boil over high heat.
- 2
Cook spaghettone
Add 400 g spaghettone and cook until very al dente — about 9–11 minutes depending on package instructions. Start testing at 8 minutes. Reserve about 500 ml of starchy cooking water before draining 1–2 minutes earlier than the package if you prefer slightly firmer pasta; the pasta will finish cooking in the sauce.
Guanciale
- 3
Prepare guanciale
While water heats, trim any thick rind from 200 g guanciale and slice into batons about 8–10 mm wide and 2–3 mm thick (or dice into similar thickness).
- 4
Render guanciale
Place a cold large skillet over medium heat and add the guanciale pieces (no oil necessary if guanciale is fatty). If your guanciale is unusually lean, add 1 tsp olive oil. Cook, stirring occasionally, until fat renders and pieces are crisp at the edges and deep golden — about 6–10 minutes. Reduce heat if browning too quickly. Keep the rendered fat in the pan; you will use it to coat the pasta.
Crema al uovo (egg cream)
- 5
Make the egg-cream mixture
In a medium bowl, combine 4 large egg yolks and 1 whole large egg. Whisk briefly to combine. Add 80 g finely grated Parmigiano-Reggiano, 40 g finely grated Pecorino Romano, 1 tsp freshly ground black pepper, and 1/4 tsp fine sea salt. Whisk until a smooth, slightly thickened cream forms. The mixture should be cohesive but still pourable. Keep chilled until ready to use.
- 6
Temper if needed
If you prefer extra safety against scrambling, ladle 2–3 tablespoons of very hot reserved pasta water into the egg-cream while whisking vigorously to temper the eggs. This is optional if you will combine off-heat with enough starchy water.
Assembly & finishing
- 7
Combine pasta with guanciale
When the spaghettone is just shy of your desired doneness, use tongs to transfer the pasta directly from the pot into the skillet with the rendered guanciale and fat (reserve the rest of the cooking water). Add about 120–180 ml reserved pasta water to the pan and toss vigorously over medium-low heat for 1 minute so the pasta finishes cooking and becomes coated. If pan becomes dry, add more reserved water (up to the 500 ml total reserved amount) a little at a time. Remove the skillet from direct heat — the pan should be warm but not on high so the eggs don't scramble in the next step.
- 8
Create the crema al uovo
Working off the heat, pour the egg-cream mixture over the pasta and toss briskly and continuously (or use tongs and a large spoon) to emulsify the eggs with the hot pasta and starchy liquid. Add small amounts of reserved pasta water (a tablespoon at a time) as needed to reach a silky, glossy sauce that clings to the spaghettone. Continue tossing for about 30–60 seconds until the sauce thickens into a creamy coating; the residual heat will cook the eggs to a safe, creamy consistency without scrambling.
- 9
Adjust seasoning & serve
Taste and adjust seasoning with a pinch more salt if needed (remember guanciale and cheeses are salty). Divide among 4 plates, top with the crispy guanciale pieces, sprinkle the additional 20 g grated Parmigiano-Reggiano, and finish with extra freshly ground black pepper to taste. Serve immediately.