Name: Classic Spaghetti Carbonara
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 14 oz Spaghetti; 5 oz Guanciale or thick-cut Pancetta; 1 cup Pecorino Romano cheese, finely grated; 4 pieces Large eggs (2 whole plus 2 yolks); 2 tsp Freshly cracked black pepper; 1 tbsp Sea salt for pasta water

"Experience the true taste of Rome with this silky, decadent spaghetti carbonara. This traditional recipe relies on fresh eggs and sharp Pecorino Romano to create a rich, golden sauce without using a single drop of heavy cream."

1 Ingredients

Qty	Item
14 oz 400 g	Spaghetti
5 oz 150 g	Guanciale or thick-cut Pancetta
1 cup 100 g	Pecorino Romano cheese, finely grated
4 pieces 4 pieces	Large eggs (2 whole plus 2 yolks)
2 tsp 4 g	Freshly cracked black pepper
1 tbsp 15 g	Sea salt for pasta water

2 Instructions

Bring a large pot of salted water to a boil. Add the spaghetti and cook until just shy of al dente.

While the pasta cooks, remove the rind from the guanciale and dice it into small cubes. Place in a large skillet over medium heat and sauté until the fat has rendered and the meat is golden and crispy. Turn off the heat.

In a medium bowl, whisk together the 2 whole eggs, 2 egg yolks, and the grated Pecorino Romano until a thick paste forms. Add a generous amount of cracked black pepper.

Before draining the pasta, reserve about 1/2 cup of the starchy pasta water. Drain the spaghetti.

Add the hot spaghetti directly to the skillet with the guanciale and fat. Toss well to coat every strand.

Pour the egg and cheese mixture over the pasta. Immediately begin tossing and stirring vigorously. Add a few tablespoons of the reserved pasta water at a time to loosen the sauce. The residual heat from the pasta and pan will cook the eggs into a creamy sauce without scrambling them.

Continue tossing until the sauce is glossy and coats the pasta perfectly. Serve immediately with an extra dusting of cheese and black pepper.

·
Use room temperature eggs to ensure a smoother emulsion when mixing with the hot pasta.
·
Never add the egg mixture while the skillet is still over active heat; the residual heat of the pasta is enough to cook the eggs into a sauce.
·
Guanciale (cured pork cheek) is traditional and provides a unique funky flavor, but Pancetta is an excellent substitute.
·
Always grate your own cheese from a block; pre-shredded cheese contains anti-clumping agents that prevent a smooth melt.

? Frequently Asked Questions

Why is my carbonara sauce scrambled?

This happens if the eggs get too hot. Always remove the pan from the heat source before adding the egg mixture and toss quickly.

Can I use Parmesan instead of Pecorino?

Yes, though Pecorino Romano is traditional and saltier, a mix of both or just Parmesan (Parmigiano-Reggiano) works well.

Is it safe to eat the 'raw' eggs in the sauce?

The residual heat of the pasta (around 160°F/70°C) is sufficient to pasteurize the eggs while keeping them creamy.

How do I store leftovers?

Carbonara is best served immediately. If you must store it, keep it in an airtight container for 1 day, but be aware that reheating will likely scramble the eggs.

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