📝 About This Recipe
Transport yourself to a Roman trattoria with this quintessential Italian masterpiece, where simplicity meets decadence. This authentic recipe eschews cream in favor of a luxurious emulsion of farm-fresh egg yolks and sharp Pecorino Romano, clinging perfectly to every strand of al dente pasta. The sharp bite of freshly cracked black pepper and the savory, golden crunch of guanciale create a symphonic balance of flavors that is both rustic and refined.
🥗 Ingredients
The Pasta
- 500 grams Spaghetti (high-quality bronze-die extruded preferred)
- 2 tablespoons Kosher Salt (for the pasta water)
The Pork and Fat
- 200 grams Guanciale (cured pork cheek, cut into 1/2 inch batons)
- 1 teaspoon Extra Virgin Olive Oil (to help render the fat)
The Carbonara Base
- 5 pieces Large Egg Yolks (at room temperature)
- 1 piece Large Whole Egg (at room temperature)
- 80 grams Pecorino Romano Cheese (freshly and finely grated)
- 40 grams Parmigiano Reggiano (freshly and finely grated)
- 2 teaspoons Black Peppercorns (toasted and coarsely cracked)
👨🍳 Instructions
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1
Bring a large pot containing 4-5 liters of water to a rolling boil. Once boiling, add the kosher salt—it should taste seasoned but not like the ocean.
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2
In a heavy-bottomed skillet or guanciale pan over medium-low heat, add the olive oil and the guanciale batons. Slow-cook the pork to render the fat until the edges are crispy and golden but the centers remain slightly chewy, about 8-10 minutes.
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3
While the pork renders, toast your whole peppercorns in a small dry pan for 2 minutes until fragrant, then crush them coarsely using a mortar and pestle or the bottom of a heavy skillet.
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4
In a medium mixing bowl, whisk together the 5 egg yolks, the 1 whole egg, the grated Pecorino Romano, the Parmigiano Reggiano, and half of the cracked pepper until a thick, pale paste forms.
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5
Drop the spaghetti into the boiling water. Set a timer for 2 minutes less than the package instructions for a true 'al dente' bite.
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6
Once the guanciale is crispy, remove the pan from the heat. Transfer the pork bits to a small bowl, leaving the rendered fat in the pan.
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7
Just before the pasta is done, ladle out about 1 cup of the starchy pasta cooking water. This 'liquid gold' is essential for the sauce's emulsion.
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8
Slowly whisk 2 tablespoons of the hot pasta water into the egg and cheese mixture. This 'tempers' the eggs, raising their temperature gently so they don't scramble when they hit the pan.
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9
Drain the pasta (or use tongs to transfer it directly) and add it to the skillet with the rendered pork fat. Toss well over low heat for 30 seconds to coat every strand.
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10
Remove the skillet entirely from the heat source. This is the most critical step 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. The residual heat from the pasta and the pan will cook the eggs into a creamy, glossy sauce.
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12
Add the reserved pasta water, one tablespoon at a time, while continuing to toss, until the sauce reaches a silky, flowing consistency.
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13
Fold in the crispy guanciale and the remaining cracked black pepper.
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14
Taste and adjust seasoning. You likely won't need salt because of the cheese and pork, but a final flourish of pepper is often welcome.
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15
Serve immediately in warmed bowls, garnishing with an extra dusting of Pecorino Romano.
💡 Chef's Tips
Always grate your cheese finely using a microplane; pre-grated cheese is coated in potato starch and won't melt smoothly. If you can't find guanciale, high-quality pancetta is the best substitute, though the flavor will be less funky and rich. Never make carbonara over direct high heat; the 'sauce' is actually a delicate emulsion that turns into scrambled eggs above 150°F (65°C). Use the freshest eggs possible, as the yolks provide the primary color and richness of the dish. Warm your serving bowls in a low oven; carbonara cools quickly and the sauce thickens as it drops in temperature.
🍽️ Serving Suggestions
A crisp, high-acidity white wine like Frascati or a dry Pinot Grigio cuts through the richness beautifully. Serve with a simple side of bitter greens, like an arugula salad with lemon vinaigrette, to balance the fat. A thick slice of toasted sourdough rubbed with a raw garlic clove is perfect for mopping up extra sauce. Finish the meal with a light citrus sorbet to cleanse the palate after the heavy cheese and pork flavors.