Carbonara Recipe

Bring water to boil

Fill a large pot with at least 4 quarts (3.8 liters) of water and bring to a rolling boil. Add 1 tablespoon kosher salt once boiling.

Cook spaghetti

Add 12 oz spaghetti and cook until just shy of al dente (check package time and subtract 1-2 minutes), stirring occasionally to prevent sticking.

Before draining, reserve 1 cup of the starchy pasta cooking water in a heatproof measuring cup, then drain the pasta in a colander. Do not rinse.

Mix eggs and cheese

While pasta cooks, whisk together 4 egg yolks and 1 whole egg in a medium bowl until smooth. Add 1 cup finely grated Pecorino Romano, 1/4 cup grated Parmigiano-Reggiano, and 1 teaspoon freshly ground black pepper. Whisk until fully combined and a thick, creamy paste forms. Set aside.

Render pancetta

In a large, wide skillet over medium heat, add the diced pancetta or guanciale (8 oz). If your pancetta is very lean, add 1 teaspoon olive oil. Cook, stirring occasionally, until the fat is rendered and the pieces are crisp and golden, about 6-8 minutes. Reduce heat to low and remove from heat if it seems too hot.

Transfer the skillet off the heat but keep the rendered fat and pancetta in the pan; this will be used to coat the pasta and help temper the eggs.

Combine pasta with pancetta

Add the drained hot pasta to the skillet with the pancetta and rendered fat. Toss thoroughly so the pasta is coated. If the skillet was removed from heat earlier, return it to the lowest possible warmth for a few seconds—avoid high heat which will scramble the eggs.

Temper the egg-cheese mixture

Working quickly, pour about 1/4 cup of the reserved hot pasta water into the egg-cheese mixture, whisking constantly to temper the eggs (this raises their temperature gradually). Then pour the tempered egg-cheese mixture over the pasta in the skillet.

Toss vigorously using tongs or two forks to evenly coat the pasta; add more reserved pasta water, a tablespoon at a time, until a silky, glossy sauce forms that clings to the noodles. You should use roughly 1/2 to 3/4 cup of reserved water total, depending on desired creaminess. If the sauce looks too thick, add more water; if too thin, toss for a minute off heat to thicken.

Finish and season

Taste and adjust seasoning. Add additional freshly ground black pepper to taste and sprinkle with the reserved 1/4 cup grated cheese. Toss briefly to combine.

Divide the carbonara among warm plates or bowls (warm them briefly with hot water and dry first if desired). Serve immediately with extra grated Pecorino or Parmigiano and more black pepper on the side.