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Spaghetti Carbonara
Silky egg-and-pecorino sauce with crispy guanciale — Rome's most iconic pasta, impossibly creamy without a drop of cream.
10 mins
20 mins
2 people
Italian
Spaghetti
200g
Guanciale or pancetta
Cut into lardons
150g
Egg yolks
4
Whole egg
1
Pecorino Romano
Finely grated
80g
Parmesan
Finely grated
30g
Black pepper
Freshly cracked, generously
2 tsp
Salt
for pasta water
🍽️ Guanciale
→ Pancetta or thick-cut bacon
Similar fat content and salty flavor
🍽️ Pecorino Romano
→ Parmesan only
Milder but still works well
Cook spaghetti in heavily salted boiling water until al dente. Reserve 1 cup pasta water before draining.
💡 Pro Tip: Pasta water is liquid gold — the starch is essential for emulsification.
Render guanciale in a cold pan over medium-low heat until fat is released and edges are crispy.
💡 Pro Tip: Start in a cold pan to render fat slowly — restaurants never use oil.
Whisk egg yolks, eggs, and cheeses into a paste. Season generously with black pepper.
💡 Pro Tip: The pepper isn't garnish — it's a key flavor component. Use at least 1 tsp.
Remove guanciale pan from heat. Add drained pasta and toss in the fat.
💡 Pro Tip: OFF the heat. Carbonara scrambles instantly on heat.
Pour egg mixture over pasta, toss rapidly, adding pasta water splashes until sauce is silky.
💡 Pro Tip: Add water 1 tbsp at a time while tossing continuously. The residual heat cooks the eggs perfectly.
- ✓No cream. Ever. Real carbonara has zero cream
- ✓Off-heat is non-negotiable — hot pan scrambles the eggs
- ✓Use pasta water — the starch emulsifies the sauce
- ✓Freshly crack black pepper — pre-ground is too fine
- ✓Guanciale is traditional — pancetta is the acceptable substitute
- →With extra cracked pepper
- →With extra Pecorino on the side
- →Serve immediately — doesn't reheat well