Classic Spaghetti Carbonara
A Roman classic made with eggs, hard cheese, cured pork, and black pepper. No cream needed!
Classic Spaghetti Carbonara
A Roman classic made with eggs, hard cheese, cured pork, and black pepper. No cream needed!
Total Time
25m
Prep Time
10m
Cook Time
15m
Servings
4
Difficulty
medium
Ingredients
- 400 g spaghetti(dried)
- 200 g guanciale(or pancetta, diced)
- 4 large egg yolks
- 100 g Pecorino Romano(finely grated)
- 50 g Parmigiano-Reggiano(finely grated)
- 2 tsp freshly ground black pepper
Instructions
Bring a large pot of salted water to boil and cook spaghetti until al dente.
While pasta cooks, sauté guanciale in a large skillet until crispy and golden.
Whisk egg yolks with grated cheeses and black pepper in a bowl.
Reserve 1 cup pasta water, then drain spaghetti.
Toss hot pasta with guanciale and rendered fat off the heat.
Quickly mix in egg mixture, adding pasta water as needed for creamy consistency.
Serve immediately with extra cheese and black pepper.
Chef's Notes
The key is to toss the pasta off the heat so the eggs don't scramble. The residual heat creates a silky sauce.