Spaghetti alla Carbonara

Method5 steps · about 10 min

1. 1

   Step 1: Bring a large pot of water to a boil and salt it. Add all 425 g spaghetti and cook until al dente, around 7–8 minutes or according to its packet. Prepare the guanciale and egg mixture while it cooks. Keep 1/4 cup of the actual cooking water before transferring or draining the pasta, in case the sauce needs loosening.

   Cook spaghetti: follow packet · 8 minUses Water for boiling spaghetti; reserve 1/4 cup cooking water if the sauce needs loosening · Salt for pasta cooking water, as needed · 425 g dried spaghetti

2. 2

   Step 2: Trim the thick skin off the guanciale (150 g) and cut the meat into small cubes or strips about 1/2 cm thick. Add it to a hot skillet and fry until brown and crisp. Turn off the heat and leave the pan off the heat for 1–2 minutes before adding pasta; keep all the rendered fat in the pan.

   Cool guanciale pan after frying · 2 minUses 150 g guanciale, thick skin trimmed off and meat cut into small cubes

3. 3

   Step 3: While the guanciale fries and its pan cools, whisk all 3 eggs, 30 g grated sauce Pecorino and 2 teaspoons black pepper together in a bowl until well combined.

   Uses 3 large eggs · 30 g Pecorino Romano, finely grated, for sauce · 2 teaspoons freshly ground black pepper for sauce

4. 4

   Step 4: When the pasta is al dente and the guanciale pan has been off the heat for 1–2 minutes, lift the spaghetti into the pan with tongs. Keep the pan off the heat and toss the pasta with the cooked guanciale and rendered fat.

   Uses Cooked al dente spaghetti · Crisp guanciale and rendered fat in a cooled pan

5. 5

   Step 5: With the pan still off the heat, pour the prepared egg-cheese mixture over the hot spaghetti while tossing continuously. Use the pasta’s residual heat to make a creamy, glossy sauce without scrambling the eggs. Add a small splash of the reserved 1/4 cup cooking water only if needed to loosen it. Serve immediately in 4 portions, with optional extra Pecorino and black pepper.

   Uses Spaghetti coated in guanciale fat · Whisked egg, Pecorino and pepper mixture · Small splash from the reserved 1/4 cup, only if needed · Extra grated Pecorino Romano for serving, if desired · Extra freshly ground black pepper for serving, if desired