Authentic Spaghetti Carbonara
Spaghetti Carbonara is a classic Roman pasta dish renowned for its rich and creamy sauce, traditionally made from eggs, hard cheese, cured pork, and black pepper. It's a surprisingly simple dish, yet incredibly satisfying, showcasing the beauty of a few high-quality ingredients working in harmony. Originating from Rome, Italy, Carbonara's exact history is debated, with some theories linking it to coal miners ('carbonaro' means charcoal burner). Others suggest it evolved post-WWII, potentially incorporating American bacon and eggs. Regardless of its precise origins, it has become a beloved staple of Italian cuisine worldwide, revered for its robust flavor and elegant simplicity.
Ingredients
- 400 g Spaghetti
- 150 g Guanciale (or pancetta)
- 100 g Pecorino Romano cheese, freshly grated
- 4 Large egg yolks
- 1 Whole large egg
- 1 tsp Freshly ground black pepper
- 1 to taste Salt
- 0.5 cup Reserved pasta cooking water
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente.
- 2
While the pasta cooks, cut the guanciale into small, uniform cubes or strips.
- 3
In a large skillet (or pan wide enough to hold the pasta later), cook the guanciale over medium-low heat until crispy and golden, rendering out its fat. Do not let it burn. Remove the guanciale from the pan and set aside, leaving the rendered fat in the skillet.
- 4
In a medium bowl, whisk together the egg yolks, whole egg, grated Pecorino Romano, and freshly ground black pepper until smooth and creamy.
- 5
Before draining the pasta, reserve about 1/2 to 1 cup of the starchy cooking water. Drain the spaghetti and immediately add it to the skillet with the guanciale fat.
- 6
Quickly add the crispy guanciale back to the skillet with the pasta. Pour the egg mixture over the hot pasta, tossing continuously and vigorously with tongs.
- 7
Gradually add small amounts of the reserved pasta water, tablespoon by tablespoon, while continuing to toss, until a creamy, emulsified sauce forms. The residual heat of the pasta will cook the eggs without scrambling them.
- 8
Serve immediately, garnished with extra Pecorino Romano and freshly ground black pepper.
Chef's Tips
- •Use high-quality guanciale for the best flavor; pancetta is an acceptable substitute if guanciale is unavailable.
- •Ensure the pasta is hot when mixing with the egg sauce to cook the eggs gently without scrambling. If the pasta cools too much, briefly return it to the warm skillet (off the heat) before adding the egg mixture.
- •Do not add cream! Authentic Carbonara relies solely on egg, cheese, and pasta water for its creamy texture.
- •Grate the Pecorino Romano just before use for maximum flavor and meltability.
Recommended Equipment
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