Spaghetti Carbonara Recipe

1. Prepare egg-cheese mixture

In a medium bowl, crack the 4 large eggs and add the additional egg yolk. Beat gently to combine. Add the 100 g finely grated Pecorino Romano and about 1 1/2 tsp of the freshly ground black pepper. Mix until a smooth, thick paste forms. The mixture should be creamy; set aside at room temperature. Do not add any hot liquid yet.

2. Cook the guanciale

Place a large skillet over medium heat. Add the diced guanciale (150 g). If your guanciale is very lean and shows little fat, add the optional 1 tsp extra-virgin olive oil. Cook, stirring occasionally, until the fat renders and the meat becomes crisp and golden at the edges, about 6–8 minutes. Reduce heat to low to keep warm but do not let it burn. Leave the rendered fat in the pan — this will flavor the sauce.

3. Bring water to a boil

In a large pot, bring 4 liters of water to a rolling boil. Add 1 tablespoon of coarse salt.

4. Cook the spaghetti

Add 400 g spaghetti and cook until just shy of al dente — follow package timing but subtract about 1 minute (usually 8–10 minutes depending on brand). Reserve 1 1/2 cups (about 350 ml) of pasta cooking water before draining. Do not rinse the pasta. Immediately transfer the pasta to the skillet with the guanciale using tongs or a spider, allowing some reserved starchy water to come with the pasta (about 1/4 cup) to help the initial emulsification.

5. Combine pasta and fat

With the skillet off the direct heat or on the lowest possible heat setting, toss the hot pasta with the rendered guanciale and its fat for 30–60 seconds so the pasta is coated and slightly cools. If the pan is too hot, remove it from the heat entirely to avoid scrambling the eggs.

6. Temper eggs and finish sauce

Working quickly, add about 1/3 of the egg-cheese mixture to the pasta and toss vigorously to combine, adding a few tablespoons of the reserved pasta water as needed to loosen the sauce. Continue adding the rest of the egg-cheese mixture in two additions, tossing constantly to create a glossy, silky sauce that clings to the spaghetti. Use additional reserved pasta water (up to the reserved amount) to reach the desired creamy consistency. The sauce should coat the strands without becoming runny; avoid direct high heat to prevent curdling.

7. Adjust seasoning

Taste and add more freshly ground black pepper (to taste) and, if needed, a pinch of salt — remember Pecorino and guanciale are salty, so adjust sparingly.

8. Divide the spaghetti carbonara among warmed plates or bowls. Sprinkle each portion with the extra Pecorino Romano (about 20 g total, distributed) and a final crack of black pepper. Serve immediately.