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Spaghetti Carbonara

@arecipe.bsky.social

A Roman classic of hot spaghetti bound in a glossy, cheese-and-egg sauce enriched with crisp rendered guanciale and lots of cracked black pepper — no cream.

Prep 00:10
Cook 00:20
Total 00:30
Yield 4

Ingredients

  • Kosher salt
  • 1 lb dried spaghetti
  • 1/2 cup diced guanciale, pancetta or bacon
  • 3 tbsp extra-virgin olive oil, divided
  • 2 whole large eggs plus 6 yolks
  • 1/4 cup grated Pecorino Romano, plus more for serving
  • 1/4 cup grated Parmigiano-Reggiano, plus more for serving
  • 1 tsp freshly ground black pepper, plus more for serving

Instructions

  1. 1
    Bring a pot of salted water to a boil; cook spaghetti until al dente, reserving pasta water.
  2. 2
    Cook guanciale with 2 tbsp olive oil over medium heat until fat renders and it crisps.
  3. 3
    Whisk eggs, yolks, both cheeses and black pepper in a large heatproof bowl.
  4. 4
    Set bowl over the pasta pot as a double boiler (or off heat) and add hot drained pasta.
  5. 5
    Toss, adding reserved pasta water gradually, until a creamy sauce forms.
  6. 6
    Stir in the guanciale; serve immediately with extra cheese and pepper.
Category
Dinner
Cuisine
Italian

Recipe Attribution

Serious Eats
seriouseats.com/pasta-carbonara-sauce-recipe