Carbonara Recipe

Boil water

Fill a large pot with about 4–5 liters of water and bring it to a rolling boil. Add the coarse salt once boiling.

Add the spaghetti and cook according to package instructions until very al dente — about 1–2 minutes less than package time. Stir occasionally to prevent sticking.

Before draining, reserve about 200 ml (about 1 cup) of the hot pasta cooking water, then drain the pasta quickly.

Prepare egg-cheese mixture

In a medium bowl, whisk together the 4 egg yolks and 1 whole egg until smooth. Add the finely grated Pecorino Romano and Parmesan (if using) and whisk to combine into a thick, paste-like mixture. Season generously with the freshly ground black pepper (about 1 tsp). The mixture should be thick but still spreadable.

Cook the guanciale

While the pasta water heats, place a large skillet over medium heat. Add the diced guanciale (or pancetta). If the guanciale is very lean, add 1 tsp olive oil to help render. Cook, stirring occasionally, until the fat has rendered and the pieces are crisped at the edges, about 6–8 minutes. Reduce heat to low and keep the pan and rendered fat warm but not smoking.

If excessive fat renders (more than about 3–4 tbsp), spoon off and reserve a little but leave enough to coat the pasta (roughly 1–2 tbsp).

Combine pasta and guanciale

Add the hot, drained spaghetti directly to the skillet with the warm guanciale and its fat. Toss thoroughly off the heat for 30–60 seconds so the pasta is coated and warms through. If the pan is very hot, remove it from the heat completely to avoid scrambling the eggs in the next step.

Emulsify with egg-cheese mixture

Working quickly off the heat, add the egg-and-cheese mixture to the pasta. Using tongs or a pair of forks, vigorously toss and stir the pasta so the residual heat and a splash of reserved pasta water gently cook the eggs and create a silky, emulsified sauce. Add reserved pasta water a little at a time (start with 2–3 tablespoons) to loosen the sauce as needed — you may need up to 100–150 ml total depending on desired creaminess. Continue tossing until the sauce clings to the strands and reaches a glossy, creamy texture. The sauce should coat the pasta without curdling.

Taste and adjust: if the sauce feels too thick, add another splash of reserved pasta water. If it needs more saltiness or tang, grate a little more Pecorino and toss again. Remember the guanciale and Pecorino are salty, so taste before adding additional salt.

Plate and serve

Divide the carbonara among warmed bowls or plates. Top each serving with additional grated Pecorino or Parmesan and a generous crack of freshly ground black pepper. Serve immediately.