Authentic Spaghetti alla Carbonara

Authentic carbonara uses no cream! Just eggs, cheese, guanciale, and pepper create the silky, rich sauce. Learn the proper Italian techniqu…

⏱ 30 min🍽 4 servings★ 4.8

Ingredients

  • 400 g Spaghetti or Rigatoni
  • 2 tbsp Kosher salt for pasta water
  • 200 g Guanciale
  • 4 whole Large egg yolks
  • 2 whole Whole eggs
  • 100 g Pecorino Romano (finely grated)
  • 2 tsp Freshly cracked black pepper
Step 1

Bring a large pot of heavily salted water to boil.

Step 2

Cut guanciale into 1/4-inch strips or cubes.

Step 3

In a bowl, whisk egg yolks, whole eggs, most of the Pecorino, and black pepper. 2 min

Step 4

Add guanciale to a cold large pan, then turn heat to medium-low. Cook until fat renders and meat is crispy, 8-10 minutes. — Starting in a cold pan prevents the fat from seizing.

Step 5

Cook pasta until 1 minute shy of al dente. Reserve 1 cup pasta water before draining.

Step 6

Remove pan from heat. Add drained pasta to the guanciale and toss.

Step 7

Wait 30 seconds for pan to cool slightly, then add egg mixture. Toss vigorously, adding pasta water as needed. — The residual heat will cook the eggs into a creamy sauce.

Nutrition

650 kcal · 0 g protein · 0 g carbs · 0 g fat

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