Spaghetti Carbonara
Glossy strands of pasta are coated in a smooth egg-and-cheese sauce, with crisp guanciale and plenty of freshly ground black pepper in every bite. The sauce comes together from the residual heat of the pasta rather than cream, making this a fast, satisfying dinner with a rich texture.
Use guanciale for the traditional flavor, or substitute pancetta or bacon when needed. Reserve plenty of starchy pasta water, and remove the pan from direct heat before adding the egg mixture to prevent scrambling. Pecorino Romano provides a sharper finish, while Parmesan makes a milder substitute.
Serve immediately in warm bowls with extra cheese and pepper. This 30-minute pasta is ideal for weeknight dinners, though it is best made fresh because the sauce thickens as it cools.
How to Make It
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1
Bring a large pot of water to a boil, add the salt, and cook the spaghetti until just al dente according to the package directions.
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2
Cut the guanciale into small strips, place it in a large cold skillet, and cook over medium heat for 6–8 minutes until the fat renders and the pieces become crisp. Remove the skillet from the heat.
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3
Whisk the eggs, egg yolks, Pecorino Romano, and black pepper in a bowl until combined.
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4
Reserve 1½ cups of the pasta cooking water, then drain the spaghetti. Add the hot pasta to the skillet with the guanciale and toss to coat.
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5
Add the egg mixture to the pasta while tossing continuously. Loosen the sauce gradually with reserved pasta water until it becomes glossy and coats the strands; keep the skillet off the heat to avoid scrambling the eggs.
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6
Taste and adjust the pepper and seasoning, then divide the pasta among warm bowls and serve immediately with extra Pecorino Romano.
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