Classic Spaghetti Carbonara

About This Recipe

Carbonara is one of Rome's most iconic pasta dishes, born in the mid-20th century. The silky sauce is made entirely from eggs, cheese and pasta water — the heat of the pasta gently cooks the egg into a glossy coating. Master the technique of off-heat mixing and you'll never go back to cream-based shortcuts.

Ingredients

Serves 2

• 200 gspaghetti
• 100 gguanciale or pancetta(cut into lardons)
• 3large egg yolks
• 1whole egg
• 60 gPecorino Romano(finely grated, plus more to serve)
• 30 gParmesan(finely grated)
• 1 tspfreshly cracked black pepper(coarsely ground)
• flaky sea salt(for pasta water)

Instructions

1. 1

   Salt the pasta water

   Bring a large pot of water to a rolling boil. Season generously with salt (it should taste like the sea). Add spaghetti and cook 1 minute less than package directions — it will finish cooking in the sauce.

2. 2

   Render the guanciale

   Place guanciale in a cold, wide skillet. Turn heat to medium and let it slowly render its fat for 8–10 minutes until golden and crispy. Remove from heat — do NOT discard the fat.

   Cold-start rendering prevents the meat from seizing up and ensures maximum fat extraction.

3. 3

   Make the egg mixture

   In a bowl, whisk together egg yolks, whole egg, Pecorino Romano, Parmesan, and black pepper into a thick paste. Add 2 tablespoons of hot pasta water and whisk to loosen.

4. 4

   Drain pasta — save the water

   Reserve at least 200ml pasta water before draining. Drain pasta and add immediately to the skillet with guanciale (off heat).

5. 5

   Create the sauce — off heat

   Working quickly, pour the egg mixture over the hot pasta. Toss vigorously, adding splashes of pasta water (start with 4 tbsp) to create a flowing, silky sauce. The residual heat cooks the eggs without scrambling them.

   Keep the pan off the heat. If it scrambles, the pan was too hot. Add more pasta water to rescue.

6. 6

   Serve immediately

   Plate into warm bowls. Finish with extra Pecorino, a crack of black pepper, and optionally a drizzle of the guanciale fat.

Variations

• •

  Add a small handful of frozen peas in the last 2 minutes of boiling pasta.

• •

  Rigatoni alla carbonara: swap spaghetti for rigatoni — the tubes catch more sauce.

• •

  Zucchini carbonara: add thin zucchini coins sautéed in the guanciale fat.

Storage

Carbonara doesn't store well — the egg sauce seizes when cold. Make fresh, eat immediately.

Frequently Asked Questions