Spaghetti Carbonara
Carbonara is a Roman pasta that relies on egg yolks, Pecorino Romano, and black pepper emulsified with hot pasta to form its sauce - no cream involved. Guanciale or bacon is rendered slowly over low heat to release its fat, which coats the drained spaghetti before the egg-cheese mixture is tossed in off the heat. The starch in reserved pasta water acts as the emulsifier that binds cheese protein and egg fat into a glossy, clinging sauce. Coarsely ground black pepper adds a sharp, aromatic edge over the rich base of cheese and cured pork. The dish must be served immediately because the sauce continues to thicken as it cools, losing the silky consistency that defines a properly made carbonara.
Adjust Servings
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.
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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.
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