📝 About This Recipe
This elevated take on the Roman classic replaces traditional durum wheat with nutty, heirloom spelt pasta, offering a deeper complexity and a delightful al dente bite. The ancient grain's earthy undertones perfectly complement the richness of tempered egg yolks and the sharp, salty punch of Pecorino Romano. Velvety, golden, and profoundly comforting, this dish honors Italian tradition while celebrating the wholesome, robust character of ancient wheats.
🥗 Ingredients
The Pasta
- 1 pound Spelt Spaghetti or Linguine (high-quality dried whole-grain or white spelt pasta)
- 2 tablespoons Kosher Salt (for the pasta water)
The Carbonara Base
- 6 ounces Guanciale (cured pork cheek, cut into 1/4-inch batons; may sub thick-cut pancetta)
- 1 teaspoon Extra Virgin Olive Oil (only if needed to help render the fat)
- 1 clove Garlic (smashed; for infusing the oil only, to be removed later)
The Creamy Emulsion
- 4 pieces Large Egg Yolks (at room temperature)
- 1 piece Large Whole Egg (at room temperature)
- 1.5 cups Pecorino Romano (finely grated, plus extra for serving)
- 0.5 cup Parmigiano-Reggiano (finely grated; adds a mellow sweetness to balance the Pecorino)
- 2 teaspoons Black Peppercorns (freshly toasted and coarsely cracked)
Garnish
- 1 tablespoon Fresh Parsley (finely chopped; optional for a pop of color)
👨🍳 Instructions
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1
Bring a large pot containing 4-5 quarts of water to a rolling boil. Once boiling, add the salt. The water should taste like the sea.
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2
While the water heats, place the guanciale batons in a large, cold skillet or sauté pan. Turn the heat to medium-low.
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3
Slowly render the guanciale for 8-10 minutes. Add the smashed garlic clove to the pan to perfume the fat. Cook until the pork is golden brown and crispy on the outside but still slightly chewy in the center. Remove the garlic and discard.
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4
Turn off the heat under the skillet. Using a slotted spoon, transfer the crispy guanciale to a small bowl, leaving the rendered fat in the pan.
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5
In a medium mixing bowl, whisk together the 4 egg yolks, the 1 whole egg, the grated Pecorino Romano, and the Parmigiano-Reggiano until a thick paste forms.
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6
Stir the coarsely cracked black pepper into the egg and cheese mixture. Set aside.
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7
Add the spelt pasta to the boiling water. Cook for 1-2 minutes less than the package directions suggest, aiming for a very firm 'al dente' as it will finish cooking in the pan.
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8
Crucial Step: Before draining, submerge a measuring cup in the pasta water and reserve at least 1 cup of the starchy liquid.
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9
Drain the pasta and immediately add it to the skillet with the rendered pork fat. Turn the heat to medium and toss for 30 seconds to coat every strand.
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10
Remove the skillet entirely from the heat source. This prevents the eggs from scrambling. Let the pan cool for about 20 seconds.
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11
Whisk 2 tablespoons of the hot pasta water into the egg/cheese mixture to temper it, then pour the mixture over the pasta in the skillet.
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12
Toss vigorously with tongs or a pasta fork, adding the reserved pasta water a tablespoon at a time, until the cheese melts and creates a creamy, emulsified sauce that clings to the spelt noodles.
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13
Fold in the crispy guanciale and give it one final toss. The sauce should be glossy and fluid, not thick or sticky.
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14
Serve immediately in warmed bowls, topped with an extra dusting of Pecorino Romano and a final crack of black pepper.
💡 Chef's Tips
Always use room temperature eggs to ensure a smooth, creamy emulsion rather than a lumpy sauce. Spelt pasta is more delicate than durum wheat; be careful not to overcook it in the water or it may break during the tossing phase. Toast your peppercorns in a dry pan for 2 minutes before grinding them to unlock a floral, smoky aroma that pre-ground pepper lacks. Never add cream—the silkiness should come entirely from the emulsion of starchy water, egg, and cheese fat. If the sauce looks too dry, keep adding pasta water; the spelt grain absorbs more moisture than traditional pasta.
🍽️ Serving Suggestions
Pair with a crisp, high-acid Italian white wine like Frascati or Vermentino to cut through the richness. Serve alongside a simple arugula salad with a lemon vinaigrette to provide a bright, peppery contrast. A side of roasted broccolini with red chili flakes complements the nutty flavor of the spelt. Finish the meal with a light citrus sorbet to cleanse the palate after the salty, savory pasta.