📝 About This Recipe
Born in the heart of Rome, Spaghetti alla Carbonara is a masterclass in culinary alchemy, transforming humble ingredients into a rich, velvety masterpiece. This recipe eschews cream in favor of the traditional emulsion of sharp Pecorino Romano, golden egg yolks, and starchy pasta water. The result is a smoky, peppery, and deeply satisfying dish that celebrates the soulful simplicity of Italian 'cucina povera'.
🥗 Ingredients
The Pasta
- 400 grams Spaghetti (high-quality bronze-die extruded preferred)
- 2 tablespoons Kosher Salt (for the pasta water)
The Pork and Fat
- 150 grams Guanciale (cured pork jowl, cut into 1/2-inch batons; substitute with pancetta if necessary)
- 1 teaspoon Extra Virgin Olive Oil (only if needed to help render the fat)
The Carbonara Cream
- 4 pieces Large Egg Yolks (at room temperature)
- 1 piece Whole Large Egg (at room temperature)
- 60 grams Pecorino Romano Cheese (finely grated, plus extra for serving)
- 20 grams Parmigiano Reggiano (finely grated)
- 2 teaspoons Freshly Cracked Black Pepper (toasted and coarsely ground)
Finishing Touches
- 1 cup Pasta Cooking Water (reserved from the boiling pot)
👨🍳 Instructions
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1
Bring a large pot of water (about 4-5 quarts) to a rolling boil. Add the kosher salt; it should taste like a seasoned soup.
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2
In a medium mixing bowl, whisk together the 4 egg yolks, 1 whole egg, grated Pecorino Romano, and Parmigiano Reggiano until a thick paste forms.
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3
Add half of the cracked black pepper to the egg and cheese mixture and set aside to allow the flavors to infuse.
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4
Place the guanciale batons in a cold, large skillet or sauté pan. Turn the heat to medium-low.
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5
Render the guanciale slowly for about 8-10 minutes until the fat is translucent and the edges are golden-brown and crispy. Turn off the heat but keep the pan on the stove.
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6
Drop the spaghetti into the boiling water. Cook for 2 minutes less than the package instructions for a true 'al dente' texture.
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7
While the pasta cooks, take a small ladle of the hot pasta water (about 2-3 tablespoons) and slowly whisk it into the egg and cheese mixture to 'temper' it, preventing the eggs from scrambling later.
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8
Using tongs, transfer the spaghetti directly from the water into the skillet with the guanciale and its rendered fat. Do not drain the pasta water yet.
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9
Toss the pasta in the skillet over medium heat for 1 minute, allowing it to absorb the pork fat and finish cooking slightly.
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10
Remove the skillet entirely from the heat source. This is crucial to prevent the eggs from curdling.
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11
Pour the egg and cheese mixture over the pasta. Using tongs or a pasta fork, toss vigorously and continuously.
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12
Slowly add a few more tablespoons of the reserved pasta water while tossing. The starch in the water will emulsify with the cheese and fat to create a creamy, glossy sauce.
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13
Continue tossing until the sauce thickens slightly and coats every strand of pasta like a velvet cloak.
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14
Plate immediately in warmed bowls, topping with the remaining black pepper and an extra dusting of Pecorino Romano.
💡 Chef's Tips
Never use cream; the creaminess comes entirely from the emulsion of egg, cheese, and starchy water. Use room temperature eggs to ensure a smoother emulsion and less risk of 'shocking' the eggs into clumps. Always remove the pan from the heat before adding the egg mixture; residual heat is enough to cook the eggs safely into a sauce. If the sauce looks too thick or dry, add pasta water one tablespoon at a time until it reaches a glossy consistency. Toast your peppercorns in a dry pan before grinding them to unlock a deeper, floral aroma.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity Italian white wine like Frascati Superiore or a dry Verdicchio. Serve with a simple side of bitter greens, such as an arugula salad with lemon vinaigrette, to cut through the richness. A slice of crusty Italian sourdough is perfect for 'fare la scarpetta' (mopping up the leftover sauce). Avoid heavy appetizers; this dish is rich and deserves to be the star of the meal.