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Spaghetti Alla Carbonara

Spaghetti Carbonara Recipe

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 680
Ingredients Method Notes

Ingredients
  

  • 1 lb spaghetti
  • 6 oz guanciale
  • 3 large egg yolks plus 1 whole large egg
  • 1 ½ cups finely grated Pecorino Romano, plus more for serving
  • 1 ½ tsp freshly cracked black pepper, plus more to finish
  • Kosher salt

Method
 

  1. Cut guanciale into small batons and place in a cold skillet. Set over medium heat and cook for 6 to 8 minutes until golden and the fat is rendered, then remove from heat.
  2. Whisk egg yolks, whole egg, Pecorino, and black pepper together into a thick paste.
  3. Cook spaghetti in salted boiling water until just shy of al dente. Reserve 1 cup of pasta water before draining.
  4. Toss the drained pasta into the skillet with the guanciale fat over medium-low heat for 30 seconds. Remove from heat and let cool 30 seconds, then pour in the egg mixture and toss vigorously, adding splashes of pasta water until the sauce is glossy and creamy. Serve immediately with more cheese and pepper.

Notes

This dish is at its very best the moment it’s made. If it sits, the sauce will tighten; you can loosen it again with a splash of warm water and a brief toss over low heat, though it won’t have quite the same silkiness.