Spaghetti Carbonara
Spaghetti coated in a silky sauce of eggs, Pecorino, black pepper, and crisp guanciale or pancetta.
Serves 4
Prep 10 min
Cook 20 min
Ingredients
- 12 oz spaghetti
- 6 oz guanciale or pancetta, diced
- 3 whole eggs
- 2 egg yolks
- 1 cup grated Pecorino Romano, plus more to serve
- 1 teaspoon freshly ground black pepper
- Salt for the pasta water
Steps
Step 1. Boil the spaghetti in well-salted water until al dente. Save 1 cup of the pasta water before draining.
Step 2. Cook the guanciale in a large cold pan over medium heat for 8 to 10 minutes, until crisp and the fat has rendered. Turn off the heat.
Step 3. Whisk the eggs, yolks, cheese, and pepper in a bowl.
Step 4. Add the hot pasta to the pan with the guanciale and toss. Wait 30 seconds so the pan stops sizzling, then pour in the egg mixture with 1/4 cup of pasta water.
Step 5. Toss quickly for 1 minute so the heat of the pasta cooks the eggs into a creamy sauce, adding more pasta water as needed. Serve right away with more cheese.
Where this recipe comes from
Yoribang Italian recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Italian dishes. Use the best canned tomatoes, olive oil, and cheese you can find, since there is little else in many of these dishes. Salt the pasta water well, until it tastes like mild seawater, and save a cup of it before draining.