Spaghetti Carbonara
A classic Roman pasta where creamy eggs, crispy guanciale, and sharp Pecorino Romano create a luxurious sauce. Build your own carbonara by swapping the pasta shape, protein, or cheese.
Ingredients
Method
Fill a large pot with water, add 2 tbsp salt, and bring to a rolling boil.
While water heats, cut the guanciale into small dice. In a small bowl, whisk together the eggs, grated cheese, black pepper, and minced garlic (if using) until smooth. Set aside.
Add pasta to the boiling water and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
While pasta cooks, place a large skillet over medium heat. Add the diced guanciale and cook, stirring occasionally, until the fat renders and the edges are crispy, 4–5 minutes. Remove from heat.
Add the hot drained pasta directly to the skillet with the guanciale (off heat). Toss quickly to coat with the fat.
Pour the egg mixture over the pasta and toss constantly for 1–2 minutes, adding pasta water a splash at a time, until the sauce becomes creamy and coats every strand. Do not overheat or the eggs will scramble.
Divide among plates and serve immediately, topped with extra black pepper, red pepper flakes, and grated cheese.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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