Authentic Roman Spaghetti Carbonara

Spaghetti alla Carbonara

Ingredients

400g spaghetti 150g guanciale (or pancetta) 4 egg yolks 1 whole egg 100g Pecorino Romano cheese freshly ground black pepper salt

Detail Steps and Procedure

Prep Ingredients: Cut 150g guanciale into 1/4-inch thick strips. Grate 100g Pecorino Romano cheese. Separate 4 egg yolks and keep 1 whole egg at room temperature. Grind black pepper generously. Start Pasta Water: Bring 4L water to a rolling boil in a large pot. Add 2 tbsp salt when boiling. Cook Guanciale: While water heats, place guanciale in a cold large skillet. Cook over medium heat 8-10 minutes until fat renders and meat is crispy but not hard. Remove from heat, leaving rendered fat in pan. Prepare Egg Mixture: In a medium bowl, whisk 4 yolks + 1 whole egg vigorously until smooth. Mix in 3/4 of grated Pecorino and generous black pepper (about 1 tsp). Mixture should be thick but pourable. Cook Pasta: Add 400g spaghetti to boiling water. Cook 1 minute less than package instructions for al dente texture (usually 9-10 minutes). Reserve Pasta Water: Before draining, scoop out 1 cup of starchy pasta water. Combine Hot Pasta with Guanciale: Drain pasta, immediately add to skillet with guanciale and fat. Toss over low heat for 1 minute to coat pasta evenly with fat. Temper Egg Mixture: Remove skillet from heat. Wait 30 seconds (pasta should be hot but not sizzling). Pour egg mixture over pasta while quickly tossing with tongs. The residual heat should cook eggs into a creamy sauce without scrambling. Adjust Consistency: Add reserved pasta water 1 tbsp at a time while tossing until sauce reaches silky, creamy consistency (usually 3-4 tbsp). Final Serve: Plate immediately, topping with remaining Pecorino, extra black pepper. Serve within 2 minutes for optimal texture. Chef’s Note: Never add cream. The sauce comes from emulsified egg, cheese, pasta water, and pork fat.

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