📝 About This Recipe
Born in the heart of Rome, this iconic dish is a masterclass in culinary alchemy, transforming humble ingredients into a rich, velvety masterpiece. Authentic Carbonara relies on the heat of the pasta to cook a luscious sauce of eggs and sharp Pecorino Romano, avoiding cream entirely to let the funky, peppery notes of guanciale shine. It is a soul-warming plate that balances salt, fat, and spice in every silk-coated strand of pasta.
🥗 Ingredients
The Pasta
- 400 grams Spaghetti (High-quality bronze-die extruded dried pasta)
- 1 tablespoon Kosher Salt (For the pasta water; use less than usual as the cheese and pork are salty)
The Pork and Fat
- 200 grams Guanciale (Cured pork jowl, cut into 1/2-inch batons (substitute with Pancetta if unavailable))
- 1 teaspoon Extra Virgin Olive Oil (Just to help the guanciale start rendering)
The Golden Sauce
- 2 large Whole Eggs (At room temperature)
- 4 large Egg Yolks (At room temperature for maximum richness)
- 75 grams Pecorino Romano (Finely grated, plus extra for serving)
- 25 grams Parmigiano Reggiano (Finely grated to balance the sharpness of the Pecorino)
- 2 teaspoons Black Peppercorns (Freshly toasted and coarsely cracked)
👨🍳 Instructions
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1
Bring a large pot of water to a boil. Once boiling, add the tablespoon of salt—remember, we want the water seasoned, but not 'salty as the sea' because the pork and cheese provide significant sodium.
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2
Place the whole peppercorns in a small dry skillet over medium heat. Toast for 2-3 minutes until fragrant, then crush them coarsely using a mortar and pestle or the bottom of a heavy pan.
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3
In a medium mixing bowl, whisk together the 2 whole eggs, 4 egg yolks, grated Pecorino Romano, and Parmigiano Reggiano. Add about 3/4 of your toasted black pepper and whisk until a thick, pale paste forms.
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4
Add the spaghetti to the boiling water. Set a timer for 2 minutes less than the package instructions for 'al dente'—the pasta will finish cooking in the pan later.
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5
While the pasta cooks, place the guanciale batons and the teaspoon of olive oil in a large cold skillet. Turn the heat to medium.
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6
Render the guanciale slowly. You want the fat to melt away and the edges of the pork to become golden brown and crispy, which should take about 8-10 minutes.
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7
Once the guanciale is crispy, turn off the heat. Remove about half of the rendered fat from the pan if it seems excessive, but keep at least 3 tablespoons in the pan for flavor.
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8
Just before draining the pasta, carefully scoop out about 1 cup of the starchy pasta cooking water and set it aside.
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9
Drain the spaghetti and immediately add it to the skillet with the guanciale. Turn the heat back to medium-low and toss the pasta for 30 seconds to coat every strand in the pork fat.
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10
Remove the skillet entirely from the heat. This is the most critical step to prevent the eggs from scrambling.
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11
Slowly pour the egg and cheese mixture over the pasta while tossing constantly with tongs or a pasta fork. The residual heat from the pasta and pan will cook the eggs into a creamy sauce.
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12
Add the reserved pasta water, one tablespoon at a time, while continuing to toss. The starch in the water emulsifies with the cheese and fat to create that signature glossy, velvet texture.
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13
Keep tossing until the sauce thickens slightly and clings to the spaghetti. If it looks too dry, add a splash more pasta water.
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14
Serve immediately in warmed bowls. Garnish with the remaining cracked black pepper and an extra dusting of Pecorino Romano.
💡 Chef's Tips
Never use cream; the creaminess should come solely from the emulsion of egg, cheese, and starchy water. Always use room temperature eggs to ensure they emulsify smoothly rather than shocking the sauce. If you can't find guanciale, use high-quality unsmoked pancetta, but avoid standard breakfast bacon as the smokiness alters the traditional profile. Work away from the direct flame once the eggs are added; the goal is to gently cook the eggs into a custard, not an omelet. Toast your black pepper! It releases essential oils that make the spice floral and aromatic rather than just 'hot'.
🍽️ Serving Suggestions
Pair with a crisp, acidic Italian white wine like a Frascati Superiore or a Pinot Grigio to cut through the richness. Serve with a simple side of bitter greens, such as arugula with lemon vinaigrette, to cleanse the palate. A slice of crusty ciabatta 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.