Authentic Spaghetti Carbonara with Guanciale | CookOS

Spaghetti Carbonara

Name: Authentic Spaghetti Carbonara with Guanciale
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 6 oz guanciale, cut into 1/4-inch strips; 1 lb spaghetti; 1.5 cups Pecorino Romano cheese, finely grated; 2 large egg yolks; 1 large whole egg; 1 tbsp whole black peppercorns; salt, to taste; 1/4 cup reserved pasta water

Spaghetti Carbonara is a classic Roman pasta made with a silky egg-based sauce, crispy guanciale, and Pecorino Romano cheese—no cream needed. The heat from hot pasta emulsifies the eggs into a creamy coating.

🌍Italian 🏷️Spaghetti carbonara 🏷️Carbonara 🏷️Pasta 🏷️Guanciale Pecorino romano

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Total

25 min

Servings

Difficulty

Medium

Est. Cost

$17–$28

Recipe Source

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Ingredients

6 oz guanciale, cut into 1/4-inch strips
1 lb spaghetti
1.5 cups Pecorino Romano cheese, finely grated
2 large egg yolks
1 large whole egg
1 tbsp whole black peppercorns
salt, to taste
1/4 cup reserved pasta water

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Instructions

1
Cut the guanciale into small strips or cubes.
2
Add the guanciale to a cold skillet and cook over medium heat, allowing the fat to render out slowly until the pieces are golden and crispy.
3
In a large mixing bowl, combine the finely grated Pecorino Romano cheese, egg yolks, and the whole egg.
4
Whisk the cheese and eggs together until a thick, creamy paste forms.
5
Once the guanciale is crispy, remove some pieces for garnish. Then, carefully ladle some of the hot rendered fat into the egg and cheese mixture while whisking continuously to temper the eggs.
6
Crush the whole black peppercorns using a mortar and pestle.
7
Add a generous amount of the freshly crushed pepper to the sauce and whisk to combine.
8
Bring a large pot of water to a boil, salt it generously, and cook the spaghetti until al dente.
9
Using tongs, transfer the cooked spaghetti directly from the pot to the skillet with the remaining guanciale and rendered fat. Toss to coat the pasta. Ensure the skillet is off the heat to avoid scrambling the eggs.
10
Pour the egg and cheese sauce over the hot pasta. Add a splash of the starchy pasta water.
11
Immediately and vigorously toss everything together until a creamy, emulsified sauce forms and coats every strand of spaghetti.
12
Plate the spaghetti, twirling it into a nest. Top with the reserved crispy guanciale and an extra drizzle of sauce.

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Tips & Notes

Pro tips

Render guanciale on medium heat until fat is released and edges crisp (5–7 min); don't fully brown it.
Temper eggs off-heat: whisk yolks and whole egg with grated Pecorino before tossing into hot pasta to avoid scrambling.
Use reserved pasta water gradually to reach silky consistency; add 1–2 tablespoons at a time.
Freshly crack black peppercorns just before cooking; whole peppercorns deliver sharper, more authentic flavor than pre-ground.

Substitutions

Guanciale → pancetta (milder, less distinctive pork flavor)
Pecorino Romano → Parmigiano-Reggiano (sharper, less salty; adjust cheese amount)
Egg yolks + whole egg → 3 whole eggs (lighter sauce, less rich)
Freshly cracked black pepper → pre-ground black pepper (less peppery bite)

Storage & make-ahead

Carbonara does not store well; serve immediately. Leftovers may be chilled and reheated gently with pasta water, though texture suffers.

Common Questions

Can I use bacon or pancetta instead of guanciale?

Yes, though the flavor will differ. Pancetta is closer in taste; bacon is smokier. Guanciale's cured pork jowl has a unique richness that defines authentic carbonara.