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Free recipe
Spaghetti Carbonara
Silky spaghetti tossed with eggs, pecorino, crisp guanciale, and plenty of black pepper. No cream, just classic Roman technique.
in the kitchen
Ingredients
- 1 lb spaghetti
- 6 oz guanciale, diced
- 4 large egg yolks
- 2 whole eggs
- 1.5 cups grated pecorino romano
- 1 teaspoon coarse black pepper
- 1 teaspoon kosher salt
- 1 cup reserved pasta water
Method
- Render the guanciale in a cold pan over medium heat until crisp and golden.
- Whisk the egg yolks, whole eggs, pecorino, and black pepper into a thick paste.
- Cook the spaghetti in salted water until al dente, reserving a cup of the starchy water.
- Off the heat, toss the hot pasta with the egg mixture and pasta water until creamy and glossy.
Cook's note: Nutrition and timing are approximate. Always cook proteins and seafood to a safe internal temperature. See our disclaimer.
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