Spaghetti Carbonara
Silky eggs and Pecorino coat every strand of spaghetti in a sauce that never sees a drop of cream — just pasta water, heat, and timing.
Ingredients
- 14 ozspaghetti
- 7 ozguanciale(or pancetta, cut into small lardons)
- 4large eggs(2 whole + 2 yolks)
- ¾ cupPecorino Romano(finely grated, plus more to serve)
- ½ cupParmigiano-Reggiano(finely grated)
- 1 tspblack pepper(coarsely ground, plus more to finish)
- 1 tbspkosher salt(for the pasta water)
Method
- 01
Bring a large pot of water to a boil and add the 1 tbsp kosher salt.
- 02
In a bowl, whisk together 2 whole eggs and 2 yolks until smooth. Stir in the ¾ cup Pecorino Romano and ½ cup Parmigiano-Reggiano, then add the 1 tsp black pepper. The mixture should be thick and paste-like.
- 03
Place the 7 oz guanciale lardons in a cold skillet, then set over medium heat. Cook, stirring occasionally, for 8–10 minutes until the fat has rendered and the edges are crisp. Remove from heat and leave the fat in the pan.
- 04
Cook the 14 oz spaghetti in the boiling water until just shy of al dente, about 1 minute less than the package directs.
- 05
Reserve at least 1 cup of starchy pasta water before draining the spaghetti.
- 06
Add the drained spaghetti directly to the skillet with the guanciale. Toss over medium-low heat for 1 minute so the pasta absorbs the rendered fat.
- 07
Remove the skillet from the heat entirely — this step is critical. Let it cool for 30 seconds so the residual heat won't scramble the eggs.
- 08
Pour the egg-and-cheese mixture over the spaghetti and toss vigorously, adding the reserved pasta water a splash at a time (start with about ¼ cup) until the sauce is glossy and coats every strand.
- 09
Return the skillet to the lowest possible heat for no more than 30 seconds if the sauce needs a touch more body, tossing constantly.
- 10
Divide among four warm bowls. Finish each with an extra grind of black pepper and a pinch of Pecorino Romano. Serve immediately.
Adapted from public domain & community sources