Spaghetti alla Carbonara

Name: Spaghetti alla Carbonara
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 180 g Spaghetti; 100 g Guanciale; 1 tsp Black pepper; Salt; 3 Egg yolks; 1 Whole egg; 40 g Pecorino Romano

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

2servings

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.
Bring a large pot of water to a boil, salt it, and cook the spaghetti to 1 minute less than the package time.
⏲ 1 min
In a bowl, whisk 3 yolks, 1 whole egg, the finely grated pecorino, and the cracked pepper into a thick cream.
⏲ 2 min
Render the guanciale in a cold pan over medium-low heat until the fat melts and the edges crisp. Turn off the heat.
⏲ 5 min
Move the drained pasta into the guanciale pan and toss with 2-3 tbsp of the pasta water. (Heat stays off.)
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.
⏲ 2 min
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).