The Carbonara Recipe

Boil water and cook pasta

Bring a large pot (4–5 liters) of water to a rolling boil. Add 1 tablespoon of fine sea salt. Add 400 g spaghetti and cook until just shy of al dente (about 1–2 minutes less than package instructions). Stir occasionally to prevent sticking.

Before draining, ladle and reserve about 200 ml of the starchy pasta cooking water, then drain the spaghetti quickly and set aside in the colander.

Prepare guanciale

While the pasta cooks, trim any rind from 150 g guanciale (or use speck). Cut the guanciale into small batons or 1 cm dice so pieces render evenly.

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Heat a large wide skillet over medium heat. Add 1 tsp extra-virgin olive oil and the guanciale. Cook, stirring occasionally, until fat is translucent and the meat is crisp on edges, about 8–10 minutes. Keep the fat in the pan; reduce heat to low when guanciale is done so it doesn't burn.

Mix the egg-cheese base

In a medium bowl, whisk together 6 egg yolks and 1 whole egg (if using). Add 120 g finely grated Pecorino Romano and 2 tsp freshly cracked black pepper. Whisk until smooth and slightly thickened. The mixture should be paste-like; if it seems too stiff, whisk in a tablespoon of reserved pasta water to loosen.

Combine pasta and pork

Add the drained hot spaghetti to the skillet with the rendered guanciale and its fat. Toss over very low heat for 30–60 seconds so the pasta warms and becomes coated in fat. Remove the skillet from direct heat (to prevent scrambling eggs).

Emulsify sauce

Working quickly, add the egg–cheese mixture to the pasta, tossing or stirring vigorously with tongs or a large spoon to coat every strand. Add reserved pasta water a little at a time (start with 60–80 ml), tossing constantly to create a glossy, silky sauce. Continue adding water in small increments until you reach a creamy consistency that coats the pasta (you may not need all 200 ml). The residual heat will cook the eggs gently without scrambling.

Adjust and plate

Taste and, if needed, add a little more grated Pecorino (reserve 30 g) and freshly cracked black pepper to taste. If the sauce seems thick, add a splash more reserved water and toss to loosen.

Divide the carbonara among 4 plates or bowls. Sprinkle with the remaining Pecorino and an extra crack of black pepper. Serve immediately.