Classic Spaghetti Carbonara

How to Make Classic Spaghetti Carbonara

1. 1

   Step 1: Make the egg-cheese mixture

   In a medium bowl whisk together the whole eggs, egg yolks, and about three-quarters of the grated Pecorino until smooth. Season generously with freshly ground black pepper (this is a primary flavor), taste and set the mixture aside in the refrigerator while you cook the pasta and guanciale.

   For this step

   • 2 largeLarge eggs (whole)
   • 2 yolk(s)Large egg yolks
   • 1 cupPecorino Romano, finely grated
   • 2 teaspoonsFreshly ground black pepper
   
2. 2

   Step 2: Bring salted water to a boil and cook spaghetti

   Bring a large pot of water to a rolling boil and add the kosher salt so the water tastes like the sea. Add the spaghetti and cook until very al dente (about 1–2 minutes less than package instructions), reserving 1 1/2 to 2 cups (350–475 ml) of the pasta cooking water before draining.

   For this step

   • 14 ozSpaghetti
   • 1 tablespoonKosher salt (for pasta water)
   
3. 3

   Step 3: Render the guanciale until crisp

   While the pasta cooks, place the diced guanciale in a cold, medium skillet and turn the heat to medium. Cook, stirring occasionally, until the fat is rendered and the pieces are crisp and golden, about 6–8 minutes; remove from heat and set the pan to the side but keep the fat in the skillet.

   For this step

   • 6 ozGuanciale, diced into 1/2-inch pieces
   
4. 4

   Step 4: Combine pasta with guanciale and some pasta water

   Add the drained hot spaghetti to the skillet with the guanciale (heat off or very low) and toss to coat in the rendered fat. Add 1/2 cup (120 ml) of the reserved pasta water and toss vigorously to loosen any bits and help the pasta start to emulsify.
   
5. 5

   Step 5: Finish with the egg-cheese emulsion

   Working quickly but off the direct heat, pour the egg-cheese mixture over the hot pasta and toss constantly, adding more pasta water a tablespoon at a time as needed until you achieve a glossy, creamy sauce that clings to the noodles. The residual heat cooks the eggs gently — do not return the skillet to high heat or the eggs will scramble.
   
6. 6

   Step 6: Serve and garnish

   Divide the carbonara between warmed plates, finish with the remaining Pecorino and another generous crack of black pepper. Serve immediately so the sauce stays silky and enjoy with a simple green salad or crusty bread if desired.
   

1. In a medium bowl whisk together the whole eggs, egg yolks, and about three-quarters of the grated Pecorino until smooth. Season generously with freshly ground black pepper (this is a primary flavor), taste and set the mixture aside in the refrigerator while you cook the pasta and guanciale.
2. Bring a large pot of water to a rolling boil and add the kosher salt so the water tastes like the sea. Add the spaghetti and cook until very al dente (about 1–2 minutes less than package instructions), reserving 1 1/2 to 2 cups (350–475 ml) of the pasta cooking water before draining.
3. While the pasta cooks, place the diced guanciale in a cold, medium skillet and turn the heat to medium. Cook, stirring occasionally, until the fat is rendered and the pieces are crisp and golden, about 6–8 minutes; remove from heat and set the pan to the side but keep the fat in the skillet.
4. Add the drained hot spaghetti to the skillet with the guanciale (heat off or very low) and toss to coat in the rendered fat. Add 1/2 cup (120 ml) of the reserved pasta water and toss vigorously to loosen any bits and help the pasta start to emulsify.
5. Working quickly but off the direct heat, pour the egg-cheese mixture over the hot pasta and toss constantly, adding more pasta water a tablespoon at a time as needed until you achieve a glossy, creamy sauce that clings to the noodles. The residual heat cooks the eggs gently — do not return the skillet to high heat or the eggs will scramble.
6. Divide the carbonara between warmed plates, finish with the remaining Pecorino and another generous crack of black pepper. Serve immediately so the sauce stays silky and enjoy with a simple green salad or crusty bread if desired.