Carbonara Recipe

Boil water

Bring 4 liters of water to a rolling boil in a large pot. Add 2 tablespoons of coarse salt once boiling.

Cook tagliatelle

Add 400 g tagliatelle and cook until just shy of al dente according to package times (for fresh about 2–4 minutes, for dried 7–9 minutes). Stir occasionally to prevent sticking. Reserve about 150 ml of the starchy cooking water before draining.

Cut guanciale

While the water heats, cut 200 g guanciale into 8–10 mm thick batons or small dice (about 1–1.5 cm pieces).

Render guanciale

Place a cold large skillet over medium heat and add the guanciale pieces (do not add fat). Cook gently, stirring occasionally, until the fat renders and the pieces are crisp and golden, about 8–12 minutes. If the pan looks completely dry and rendering is slow, add 1 teaspoon olive oil to help start rendering. Remove from heat and keep the rendered fat and crisped guanciale in the pan; leave warm but not scorching.

Mix yolks and cheese

In a medium bowl, combine 6 egg yolks and 1 whole egg (if using). Add 180 g finely grated Grana Padano and 1 teaspoon freshly ground black pepper. Whisk until smooth into a thick paste.

Temper with pasta water

Slowly whisk in about 3–4 tablespoons (45–60 ml) of the reserved hot pasta water into the yolk-cheese mixture to loosen it and raise its temperature without scrambling. The mixture should become creamy and a bit saucy. Reserve the remainder of the pasta water to adjust consistency when combining with pasta.

Bring components together

When the tagliatelle is just shy of al dente, use tongs to transfer the pasta directly from the pot into the skillet with the rendered guanciale and fat. Do not fully drain — a little cooking water clinging to the pasta helps the emulsion. Return the skillet to low-medium heat for 30 seconds to warm the pasta and coat it in fat.

Emulsify off heat

Remove the skillet from the heat. Immediately pour the tempered egg and cheese mixture over the pasta and quickly toss or stir vigorously with tongs or a spoon to coat the pasta. Work briskly so the residual heat cooks the eggs into a silky sauce without scrambling. If the sauce feels too thick or dry, add the reserved pasta water a tablespoon at a time until the sauce is glossy and clings to the noodles (use up to the reserved 150 ml as needed).

Adjust seasoning

Taste and add fine sea salt only if necessary (the guanciale and Grana Padano are salty). Add more freshly ground black pepper to taste.

Plate

Twirl portions of tagliatelle into warmed bowls or plates, distributing crisp guanciale pieces on top and mixing some through.

Garnish

Finish each portion with extra grated Grana Padano (about 30 g total) and a final crack of black pepper. Serve immediately.