Spaghetti Carbonara Recipe

Bring a large pot of water to a vigorous boil (about 4–5 liters for 400 g pasta). Add 2 tbsp coarse salt so the water tastes like the sea.

Add the spaghetti and cook according to package instructions minus 1–2 minutes for al dente (usually 8–10 minutes). Reserve about 200 ml of the starchy cooking water just before draining, then drain the pasta.

While the pasta water heats, trim the guanciale and cut into 1 cm thick batons or small dice. If pieces are large, slice to bite-size strips.

Place a large cold skillet over medium heat and add the guanciale (no additional fat needed unless your guanciale is unusually lean; add 1 tsp olive oil if it seems very lean).

Render the guanciale slowly: cook for 6–10 minutes, stirring occasionally, until the fat has rendered, pieces are golden and crisp at the edges. Reduce heat if the skillet smokes. Remove from heat and keep the pan (with fat) nearby.

While the guanciale renders, combine the eggs and grated pecorino in a mixing bowl. Use 4 whole duck eggs and 120 g pecorino. Whisk thoroughly until smooth and slightly frothy. Add 1 tsp freshly ground black pepper and whisk to incorporate.

Taste the egg-cheese mixture for seasoning. Pecorino is salty; because guanciale and pasta water are salty, do not add additional salt here.

When the pasta is drained, immediately add the hot spaghetti to the skillet with the rendered guanciale and its fat. Return the skillet to very low heat (or remove from heat if the pan is still hot) so the residual heat is warm but not so hot the eggs will scramble.

Toss the pasta in the guanciale fat for 30–60 seconds to coat evenly. If the pan is dry, add a splash (1–2 tbsp) of the reserved pasta water.

Working quickly, pour the egg-and-cheese mixture over the hot pasta. Use tongs or two forks to vigorously toss and fold the pasta so the egg mixture emulsifies with the fat and starchy water, forming a glossy, creamy sauce. Add reserved pasta water a little at a time (up to the 200 ml reserved) as needed to loosen the sauce and reach a silky consistency. The eggs should thicken but not scramble; if necessary, lift the pan off direct heat while tossing.

Continue tossing until sauce coats the strands evenly and reaches a creamy consistency, about 1–2 minutes.

Taste and adjust — no additional salt likely needed. Divide spaghetti carbonara among 4 plates.

Top each portion with crispy guanciale pieces leftover in the pan, a sprinkle of additional grated pecorino (about 5 g per serving), and extra freshly ground black pepper to taste.

Serve immediately. Carbonara is best enjoyed right away while sauce is glossy and warm.