Spaghetti Carbonara
Authentic Roman carbonara — silky egg and Pecorino sauce clinging to al dente spaghetti with crispy guanciale. No cream. Just technique.
Health Scores
Ingredients
- 1 lb spaghetti (or rigatoni)
- 6 oz guanciale, cut into 1/4-inch strips
- 4 large egg yolks
- 2 whole eggs
- 1 1/2 cups finely grated Pecorino Romano
- Freshly cracked black pepper (at least 1 teaspoon)
- Kosher salt for pasta water
Instructions
- 1
Bring a large pot of water to a boil. Salt it generously — it should taste like mild seawater. This is the only chance to season the pasta itself.
Tip: Use less water than you normally would (about 4 quarts). The starchier water helps build the sauce later.
- 2
While the water heats, cut the guanciale into 1/4-inch strips or small rectangles. Place them in a cold skillet (not preheated) and set over medium-low heat.
Tip: Starting in a cold pan renders the fat slowly and evenly, making the guanciale crispy without burning. If the pan is too hot, the outside chars before the fat renders.
- 3
Cook the guanciale for 8-10 minutes, stirring occasionally, until the fat is translucent and golden and the meat edges are crispy. Remove from heat.
- 4
In a bowl, whisk together the egg yolks, whole eggs, and most of the Pecorino (save a handful for finishing). Add a generous amount of freshly cracked black pepper. The mixture should be thick, like a paste.
- 5
Cook the spaghetti until 1 minute short of al dente. Before draining, ladle out 1 cup of starchy pasta water.
Tip: You need that starchy water. It's the emulsifier that makes the sauce creamy without cream.
- 6
Transfer the hot pasta directly into the skillet with the guanciale (off heat). Toss vigorously to coat every strand in rendered fat.
- 7
Wait 30 seconds for the pan to cool slightly, then pour the egg and cheese mixture over the pasta. Toss constantly and rapidly, adding splashes of pasta water as needed, until a creamy, glossy sauce forms that coats every strand.
Tip: If the pan is too hot, you'll get scrambled eggs. If it's too cool, the sauce won't thicken. The sweet spot is around 145-160°F — warm enough to thicken the eggs but not hot enough to curdle them.
- 8
Serve immediately on warmed plates. Top with the remaining Pecorino and more cracked black pepper.
Why This Recipe Works
- No cream — the silky sauce comes entirely from the emulsion of eggs, Pecorino, pork fat, and starchy pasta water. This is the Roman way and it tastes better.
- Cold-start guanciale renders the fat slowly and evenly, creating crispy meat and clean, flavorful pork fat.
- Extra yolks (4 yolks + 2 whole eggs) make the sauce richer and more golden than recipes using whole eggs alone.
- Starchy pasta water is the emulsifier — it bridges the fat and the egg-cheese mixture into a smooth, clingy coating.
- Off-heat tossing prevents scrambled eggs by keeping the temperature in the sweet spot (145-160°F).
The Technique That Matters
Carbonara has five ingredients. The technique is the sixth. Every step exists to control one thing: temperature.
The guanciale starts in a cold pan because you need the fat to render out slowly. If the pan is hot, the outside sears before the inside melts — you get chewy, fatty meat instead of crispy, golden pieces swimming in clear rendered fat.
The egg mixture goes onto the pasta off heat because eggs scramble at 180°F. You want them between 145-160°F — warm enough to thicken into a custard-like sauce but not hot enough to set into curds. This is why you toss constantly: you're distributing heat evenly so no spot gets too hot.
The pasta water is the bridge ingredient. Starch molecules in the water act as an emulsifier, keeping the fat from the guanciale and the proteins from the egg in a stable suspension. Without it, the sauce would break into greasy cheese and scrambled egg.
Step-by-Step Guide
Start the guanciale in a cold skillet. Medium-low heat. Walk away for 8-10 minutes, stirring occasionally. You're done when the fat is clear and golden and the meat pieces are crispy at the edges. Remove from heat and let it cool while you prep everything else.
While the guanciale cooks, mix the egg-cheese mixture. Yolks and whole eggs into a bowl. Add most of the grated Pecorino and a lot of black pepper. Whisk until thick. This mixture should look like a paste, not a liquid. Set it aside at room temperature.
Cook the pasta one minute short of al dente. Taste it — you want a slight chalky core that will finish cooking in the pan. Ladle out a full cup of pasta water before draining.
Here's where it all comes together. Drain the pasta and toss it into the guanciale skillet, off heat. Toss it in the rendered fat until every strand is coated. Wait 30 seconds — this lets the pan cool slightly. Then pour in the egg mixture and toss like your life depends on it. Add pasta water a splash at a time. The sauce will go from clumpy to glossy to silky in about 30 seconds of aggressive tossing.
Serve immediately. It waits for no one.
Tips & Tricks
- ✓Room temperature eggs are critical. Cold eggs dropped onto hot pasta will scramble instantly. Pull them out 30 minutes before cooking.
- ✓Use Pecorino Romano, not Parmesan. Pecorino's sharp, salty tang is what makes carbonara taste like carbonara.
- ✓Crack the pepper coarse — you want visible flecks and real spice bite, not fine dust.
- ✓The sauce continues thickening as it cools. Serve slightly looser than you want it — it'll be perfect by the time it hits the table.
- ✓Never add cream. Authentic carbonara's creaminess comes entirely from the emulsion of egg, cheese, rendered fat, and pasta water.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Guanciale | Pancetta | Widely available, slightly different flavor. Avoid regular bacon — too smoky. |
| Pecorino Romano | Parmigiano-Reggiano | Milder, less salty. Use a 50/50 blend for balance. |
| Spaghetti | Rigatoni or bucatini | Both traditional in Rome. Rigatoni traps sauce inside the tubes. |
| Egg yolks | All whole eggs (4 total) | Slightly lighter sauce, works fine |
Storage & Reheating
- Refrigerator: Carbonara is best eaten immediately. Leftovers can be stored for 1 day but the sauce texture changes significantly.
- Freezer: Do not freeze carbonara — the egg sauce breaks when reheated from frozen.
- Reheating: Gently reheat in a skillet with a splash of water over very low heat, tossing constantly. The sauce will never be quite as silky as fresh.
Nutrition Information
Per serving (serves 4)
| Calories | 510 |
| Total Fat | 22g |
| Saturated Fat | 9g |
| Cholesterol | 280mg |
| Sodium | 680mg |
| Carbohydrates | 50g |
| Fiber | 2g |
| Sugar | 2g |
| Protein | 28g |