Carbonara Recipe

Bring water to boil

Fill a large pot with 4 liters of water and bring to a rolling boil. Add 2 tablespoons kosher salt once boiling.

Cook spaghetti

Add 12 oz spaghetti and cook until just shy of al dente (follow package for timing and subtract 1 minute). Stir occasionally to prevent sticking.

Before draining, reserve 1 cup of the hot pasta cooking water in a heatproof measuring cup. Do not rinse the pasta. Drain the pasta and set aside briefly.

Make egg-cheese mixture

While the pasta water is heating, combine 4 egg yolks and 1 whole egg in a medium bowl. Whisk together until smooth. Add 1 cup finely grated Pecorino Romano and 1 teaspoon freshly ground black pepper. Whisk until combined into a thick, creamy paste. Set aside.

If you prefer a smoother texture, mix the egg-cheese mixture with a fork or small whisk and taste for seasoning; Pecorino is salty so additional salt usually isn't needed.

Render the guanciale

Place a large skillet over medium heat. Add the 6 oz guanciale lardons (do not crowd the pan). If guanciale appears very lean and at risk of sticking, add 1 teaspoon olive oil. Cook, stirring occasionally, until the fat renders and the pieces are crisp and golden, about 6–8 minutes.

Reduce heat to low to keep the fat warm but not smoking. Use a slotted spoon to transfer the crisped guanciale to a paper towel-lined plate, leaving the rendered fat in the pan.

Combine pasta and fat

Return the drained hot pasta to the skillet off the heat (or set skillet over the lowest possible heat). Toss the pasta in the warm rendered guanciale fat for 30–60 seconds to coat.

Emulsify with reserved water

Add about 1/3 cup of the reserved pasta water to the skillet and toss to create a thin glossy emulsion with the fat. You may add more water as needed; keep most of the water warm.

Add egg-cheese mixture

Remove the skillet from any direct heat (important to avoid scrambling). Immediately pour the egg-cheese mixture over the hot, well-tossed pasta while continuously tossing or stirring vigorously with tongs or a fork. The residual heat will gently cook the eggs, creating a silky sauce. Add more reserved pasta water, a tablespoon at a time, if the sauce is too thick. Aim for a smooth, clingy sauce that coats the strands.

Finish and serve

Stir in the crisped guanciale pieces. Taste and adjust texture with up to 1/2 cup additional reserved pasta water if needed; do not add salt unless necessary. Divide among 4 plates. Sprinkle additional Pecorino Romano (about 1 tablespoon total) and extra freshly ground black pepper to taste. Serve immediately.