Carbonara

Carbonara is a classic Roman pasta dish known for its creamy sauce made without cream. The rich, velvety texture comes from the combination of eggs, Pecorino Romano, and guanciale (cured pork jowl). Follow this authentic recipe for a truly delicious and traditional carbonara.

Ingredients

• 400 grams (14 ounces) spaghetti or rigatoni

• 150 grams (5 ounces) guanciale

• 4 large egg yolks

• 1 large egg

• 100 grams (3.5 ounces) Pecorino Romano cheese, finely grated (plus extra for serving)

• Freshly ground black pepper, to taste

• Salt, for pasta water

Instructions

1. Prepare the Guanciale:

Cut the guanciale into small cubes. Place in a large, cold skillet and heat over medium-low. Cook slowly to render the fat and crisp the guanciale, about 7–10 minutes. Remove from heat and set aside, leaving the rendered fat in the pan.

2. Cook the Pasta:

Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente according to the package instructions. Reserve about 1 cup of pasta water before draining.

3. Make the Sauce:

In a bowl, whisk together the egg yolks, whole egg, Pecorino Romano, and a generous amount of freshly ground black pepper until smooth.

4. Combine the Pasta and Guanciale:

Return the skillet with the guanciale and fat to low heat. Add the drained pasta and toss to coat in the rendered fat. Remove the skillet from heat to prevent scrambling the eggs.

5. Create the Creamy Sauce:

Quickly pour the egg and cheese mixture over the hot pasta, tossing continuously to create a creamy sauce. Add reserved pasta water, a tablespoon at a time, to thin the sauce as needed and achieve the desired consistency.

6. Serve:

Plate the pasta and sprinkle with extra Pecorino Romano and more black pepper. Serve immediately.