Spaghetti Carbonara is a classic Roman pasta dish made creamy with egg yolks and cheese—no cream required. The key to success is emulsifying the egg mixture with hot pasta water and tossing quickly off heat to create a silky sauce.
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Finely grate the Pecorino Romano and Parmigiano Reggiano cheeses.
In a large mixing bowl, combine one whole large egg and three egg yolks. Add the grated cheeses.
In a dry pan over medium heat, toast the whole black peppercorns until fragrant.
Grind the toasted peppercorns using a mortar and pestle or spice grinder.
Add the freshly ground pepper to the egg and cheese mixture, and whisk until it forms a thick paste.
Cut the guanciale into 1-inch cubes.
In a skillet over high heat, fry the guanciale for 4-5 minutes, until the exterior is crispy and the inside is soft and rendered.
Remove the cooked guanciale from the pan, leaving the rendered fat. Mix 1 tablespoon of the warm guanciale fat into the egg and cheese paste and whisk to combine.
Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente.
Using tongs, transfer the cooked spaghetti directly from the pot to the mixing bowl with the egg paste. Add the crispy guanciale. Make sure to do this off the heat to avoid scrambling the eggs.
Quickly and vigorously mix everything together until a creamy sauce forms and coats the pasta. If the sauce is too thick, add 1-2 tablespoons of the reserved pasta water to reach your desired consistency.
Serve immediately, spooning any extra guanciale and sauce over the top.
Store leftovers in an airtight container for up to 2 days; reheat gently over low heat with a splash of water to restore creaminess.
Remove the pan from heat before adding the egg mixture and toss constantly. Use reserved pasta water to temper the eggs gradually and bring the temperature up gently.
Yes, but guanciale's high fat content and cured pork flavor are traditional. Bacon works as a substitute, though it will be leaner and lack the same depth.
Refrigerate in an airtight container for up to 2 days. Reheat gently with a splash of water or stock over low heat; do not microwave, as it may cause the sauce to break.
Carbonara is best served immediately. You can prepare the egg mixture and cook the pasta in advance, but combine them just before serving for the best texture.
Pecorino Romano is traditional and provides the sharp, salty flavor carbonara is known for. Parmigiano Reggiano adds nuttiness and creaminess. Using only one will change the flavor balance.
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