Spaghetti alla Carbonara

Rome’s classic pasta of spaghetti, guanciale, eggs, Pecorino Romano, and black pepper. Make it for a fast dinner when you want something rich.

Instructions

1. 1

   Bring a large pot of water to a boil over high heat. Add the salt and spaghetti, and cook, stirring once or twice, until al dente, about 9-11 minutes.

2. 2

   While the pasta cooks, place the guanciale in a large skillet or sauté pan over medium heat. Cook, stirring occasionally, until the fat renders and the pieces are deep golden and crisp at the edges, 7-9 minutes.

3. 3

   Add the black pepper to the guanciale and stir for 15-30 seconds until fragrant. Remove the pan from the heat so the pepper toasts without burning.

4. 4

   In a large bowl, whisk the egg yolks, whole egg, Pecorino Romano, and Parmesan until thick and evenly combined. The mixture should look like a loose paste.

5. 5

   Just before draining the pasta, reserve 1 1/2 cups (360 ml) of the starchy cooking water. Drain the spaghetti well, then add it to the skillet with the guanciale and toss for 30 seconds over low heat to coat the strands in the rendered fat.

6. 6

   Transfer the hot pasta and guanciale to the bowl with the egg and cheese mixture. Toss vigorously for 1-2 minutes, adding reserved pasta water a few tablespoons at a time, until the cheese melts and the sauce turns glossy and fluid enough to cling to the pasta.

7. 7

   If needed, set the bowl over the hot pasta pot for 10-20 seconds, tossing constantly, just until the sauce thickens slightly; do not let the eggs scramble. The finished sauce should be creamy, not clumpy or dry.

8. 8

   Taste and add more salt if needed. Serve immediately with extra black pepper on top.

Tips for the Best Spaghetti alla Carbonara

• Use guanciale if you can find it; it is the traditional Roman choice and gives carbonara its characteristic flavor. Pancetta is the closest common substitute, while smoked bacon will change the taste noticeably.
• Grate the cheese finely on the small holes of a box grater or with a Microplane so it melts smoothly into the sauce.
• Do not add the egg mixture over direct high heat. Residual heat from the pasta is usually enough; if the sauce seems too loose, warm it very briefly and toss constantly.
• Reserve plenty of pasta water before draining. The starch helps loosen the egg and cheese mixture into a silky sauce rather than a sticky coating.
• For easier timing, mix the eggs and cheese while the guanciale cooks and have the serving bowls ready. Carbonara is at its best the moment it is finished.

Storage and Reheating

Carbonara is best eaten right away, because the sauce thickens as it sits. Leftovers can be refrigerated in an airtight container for up to 2 days. Reheat gently in a skillet over low heat with a splash of water, stirring often; avoid the microwave if possible, since it can make the eggs grainy. Freezing is not recommended.

Frequently Asked Questions

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