Spaghetti alla Carbonara
Rome's classic pasta — no cream, just egg yolks, pecorino, crisp guanciale, and black pepper emulsified into a glossy sauce. The trick is tossing it off the heat.
Ingredients
- Spaghetti · for 2180 g
- Guanciale · or pancetta / bacon100 g
- Black pepper · coarsely cracked, generous1 tsp
- Salt · for the pasta water
- Sauce
- Egg yolks3
- Whole egg1
- Pecorino Romano · finely grated, or Parmigiano40 g
Steps
Cut the guanciale into 1cm batons. Coarsely crack the black pepper.
- ⏲ 1 min
Bring a large pot of water to a boil, salt it, and cook the spaghetti to 1 minute less than the package time.
- ⏲ 2 min
In a bowl, whisk 3 yolks, 1 whole egg, the finely grated pecorino, and the cracked pepper into a thick cream.
- ⏲ 5 min
Render the guanciale in a cold pan over medium-low heat until the fat melts and the edges crisp. Turn off the heat.
Move the drained pasta into the guanciale pan and toss with 2-3 tbsp of the pasta water. (Heat stays off.)
- ⏲ 2 min
Let the pan cool slightly so it isn't scalding, pour in the egg mixture, and toss quickly, adding pasta water bit by bit to make a glossy cream. Never put it back on high heat.
Plate, top with more pecorino and pepper, and serve immediately.
Tips & Variations
Variations
- Guanciale → pancetta/bacon: Easier to find; the flavor comes out a touch milder.
- Cacio e pepe: Skip the egg — just pecorino and pepper.
- Amatriciana: Same guanciale, but a red sauce with tomato added.
- Yolks only: Drop the whole egg for a richer, thicker sauce.
Tips
- No cream. Real carbonara gets its silkiness from egg yolks, cheese, and pasta water alone.
- Take it off the heat before adding the eggs so they emulsify instead of scrambling.
- Pasta water is key — its starch emulsifies the sauce. Save some before draining.
- Pecorino Romano is the classic cheese. It's salty, so go light on the pasta-water salt.
- Use plenty of freshly cracked black pepper — some say it's the source of the name 'carbonara' (charcoal).
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