Authentic Carbonara
Authentic Carbonara is proof that a handful of simple, high-quality ingredients can create one of the most satisfying pasta dishes in the world. Made with guanciale, Pecorino Romano, eggs, black pepper, and pasta water, this Roman classic creates a rich, velvety sauce without using any cream. It's elegant, comforting, and ready in just 25 minutes.
Ingredients
- 200 g spaghetti
- 150 g guanciale diced (or pancetta if unavailable)
- 2 large egg yolks
- 1 large whole egg
- 75 g Pecorino Romano finely grated
- Freshly cracked black pepper to taste
- Salt for the pasta water
Instructions
- Bring a large pot of generously salted water to a boil. Cook the spaghetti until al dente according to the package instructions. Reserve 1 cup of the pasta water before draining.
- While the pasta cooks, place the guanciale in a large skillet over medium heat. Cook for 8 to 10 minutes, stirring occasionally, until the fat has rendered and the guanciale is golden and crispy. Remove the skillet from the heat.
- In a medium bowl, whisk together the egg yolks, whole egg, grated Pecorino Romano, and a generous amount of freshly cracked black pepper until smooth.
- Transfer the cooked spaghetti directly to the skillet with the guanciale and toss to coat in the rendered fat.
- Let the pasta cool for about 30 seconds so it's hot but not scorching. Pour the egg and cheese mixture over the pasta, tossing continuously until a silky sauce forms.
- Add a splash of the reserved pasta water as needed, tossing until the sauce becomes glossy and creamy. Add more pasta water gradually until you reach your desired consistency.
- Divide between bowls and finish with extra Pecorino Romano and plenty of freshly cracked black pepper.
The key to authentic carbonara is using the residual heat of the pasta to cook the eggs gently. Avoid placing the pan back over direct heat once the egg mixture has been added to prevent scrambling.