Carbonara Recipe

Boil water and cook pasta

Bring a large pot (at least 5 liters) of water to a rolling boil. Add 2 tablespoons kosher salt. Add 400 g spaghetti and cook until very al dente (about 1–2 minutes less than package directions) — typically 8 minutes for most dried spaghetti. Stir occasionally so noodles don’t stick.

Before draining, reserve about 1 cup of the starchy pasta cooking water. Do not rinse the pasta. Set pasta and reserved water aside.

Render the guanciale

While the pasta cooks, heat a large heavy skillet over medium heat. Add the 150 g guanciale pieces and cook, stirring occasionally, until fat renders and edges are crisp and golden (6–8 minutes). If the guanciale is very lean and not releasing enough fat, add 1 tsp olive oil at the start. Reduce heat to low to keep the guanciale warm but not burning.

Turn off the heat on the skillet once guanciale is crisp but still warm; leave the fat and guanciale in the pan — this will coat the pasta later.

Prepare the egg-cheese mixture

While pasta and guanciale are cooking, combine 3 whole large eggs and 1 extra yolk in a medium bowl. Whisk until smooth. Add 80 g finely grated Pecorino Romano, 1 tsp freshly ground black pepper, and a pinch of fine salt. Whisk until a homogeneous, slightly thick emulsion forms. The mixture should be smooth; set aside.

Note: the egg mixture will be tempered by the hot pasta and reserved water; do not pour eggs directly into a hot pan on high heat to avoid scrambling.

Combine pasta with guanciale

Using tongs, transfer the drained (very al dente) spaghetti directly from the pot into the skillet with the warm guanciale and rendered fat. Toss over low heat for 30–60 seconds to coat the pasta in the fat. If the skillet has cooled completely, gently warm it but avoid high heat.

Emulsify with egg-cheese mixture

Remove the skillet from direct heat (or keep on the lowest setting). Immediately add the egg and cheese mixture to the hot pasta, tossing or stirring vigorously with tongs or a wooden spoon to combine. Add reserved pasta water, a few tablespoons at a time, as needed to loosen and create a glossy, silky sauce. Typically 1/4 to 3/4 cup will be used; adjust until the sauce clings to the pasta and reaches a creamy consistency. Continue tossing until the eggs thicken into a sauce — about 1–2 minutes. Do not let the mixture boil or the eggs will scramble.

Taste and adjust seasoning. Pecorino is salty, so add salt sparingly if needed. Add additional freshly ground black pepper to taste.

Plate and serve

Divide the carbonara among plates. Top each serving with the remaining 20 g grated Pecorino Romano and an extra crack of black pepper. Serve immediately so sauce remains glossy and warm.