DinnerPasta & ItalianQuick & easy20 min
Spaghetti Carbonara

Spaghetti Carbonara

There is no cream in carbonara. The sauce is egg yolk, hard cheese and starchy pasta water, and the only real skill is pulling the pan off the heat before the eggs scramble.

10 minPrep
10 minCook
20 minTotal
4Serves
ItalianCuisine

Ingredients

  • 400 gspaghetti
  • 150 gguanciale, cut into thick strips
  • 4egg yolks
  • 1whole egg
  • 60 gpecorino romano, finely grated
  • 30 gparmesan, finely grated
  • 2 tspblack pepper, coarsely cracked
  • 1 tspsalt, for the pasta water

Equipment

Wide saute pan · Microplane

Method

  1. Put a large pan of well-salted water on to boil and drop the spaghetti when it reaches a rolling boil.

  2. Render the guanciale in a cold, dry, wide pan over medium heat until the fat runs clear and the edges go crisp, about 8 minutes. Take it off the heat.

  3. Whisk the yolks, whole egg, both cheeses and the black pepper into a thick paste. It should look far too thick, the pasta water fixes that.

  4. Reserve a mug of pasta water. Drain the spaghetti a minute short of the packet time and tip it into the guanciale pan, off the heat.

  5. Loosen the egg mixture with a splash of hot pasta water, pour it over the pasta and toss hard and continuously. Add more water until it turns glossy and coats every strand.

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