Spaghetti Carbonara
Egg, cheese, and black pepper form a silky coating over the pasta in this traditional dish. Its rich umami and peppery aroma come from simple ingredients done right.
Instructions
- 1
Cook 200g spaghetti in salted water until al dente, reserving 1 cup pasta water.
- 2
Whisk 4 egg yolks, 1 whole egg, 50g Pecorino Romano, and black pepper in a bowl.
- 3
Render 120g guanciale (or bacon) slowly over low heat until fat is released.
- 4
Add drained pasta to the pan and coat it in the rendered fat with the heat off.
- 5
Let the pan cool slightly, then add the egg-cheese mixture and toss quickly.
- 6
Add pasta water gradually until the sauce is glossy and creamy.
- 7
Plate immediately and finish with extra cheese and black pepper.
Tips
Nutrition (per serving)
Variations
Guanciale Carbonara
Guanciale fat melts into the pasta, giving this carbonara deep traditional flavor. Salty pork richness and black pepper linger in each bite.
Adjust Servings
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