Spaghetti Ala Carbonara Recipe

Mix eggs and cheese

In a medium bowl, whisk together 4 egg yolks and 1 whole egg until smooth. Add 1 cup finely grated Pecorino Romano and 1 tsp freshly ground black pepper; whisk to a thick, cohesive paste. Cover and set in a cool place (not refrigerator) while you cook the pasta so the mixture stays at room temperature.

Measure and set aside 1 cup reserved pasta water (you will actually reserve 1–1½ cups later). Having the cheese-egg mixture ready ensures quick assembly when pasta is al dente.

Bring 4 liters (about 4 l) of water to a rolling boil in a large pot. Add 1 tbsp coarse salt. Add 12 oz spaghetti and cook, stirring occasionally, until just shy of al dente (about 1–2 minutes less than package instructions). Stir to prevent sticking.

Before draining, ladle out and reserve 1 to 1½ cups of the starchy cooking water into a heatproof container. Do not rinse the pasta. Drain the spaghetti quickly and return it to the empty pot off the heat.

While the pasta cooks, heat a large skillet over medium heat. Add the diced 6 oz pancetta (or guanciale). If your pancetta is very lean, add 1 tsp olive oil. Cook, stirring occasionally, until the fat renders and the meat is crisp and golden, about 6–8 minutes. Reduce heat to low and remove the pan from immediate high heat so it stays warm but not smoking.

If there is an excessive amount of fat, spoon off some leaving about 2–3 tablespoons of fat in the pan — you want enough to coat the pasta and carry flavor.

With the skillet off direct high heat and the pot of drained spaghetti nearby (still warm), immediately add the hot drained spaghetti to the skillet with the pancetta. Toss or use tongs so the pasta is evenly coated in the rendered fat. If your pan is large enough you can do this on very low heat; otherwise, ensure the pan is warm but not on a burner to avoid scrambling the eggs.

Working quickly, add about half of the reserved pasta water (roughly ½ cup) to the egg-and-cheese mixture and whisk to loosen into a creamy emulsion. Then pour the egg-cheese emulsion over the hot pasta, tossing vigorously with tongs so the residual heat cooks the eggs into a silky sauce rather than scrambling. Add additional reserved pasta water a few tablespoons at a time as needed to reach a glossy, clingy sauce that coats the spaghetti (use ¼–1 cup more as needed).

If the pan is warm and not hot, continue tossing and coating the pasta for 30–60 seconds until the sauce thickens and becomes silky. The final texture should be creamy and not watery or curdled.

Taste and adjust seasoning. Add a little salt only if needed (Pecorino and pancetta are salty). Grind more fresh black pepper over the top to taste and toss once more.

Divide the carbonara among warm bowls. Sprinkle each serving with the reserved 2 tbsp extra Pecorino Romano and another grind of black pepper to taste. Serve immediately.

Leftovers: store separately from sauce if possible; reheat gently with a splash of water or cream while tossing to regain silkiness, though best eaten immediately.