Ingredients
Units
Scale
Ingredients (Serves 4)
- 12 oz (350 g) spaghetti
- 3.5 oz (100 g) guanciale (or pancetta), diced into small cubes
- 2 large eggs
- 2 large egg yolks
- 1 cup (80 g) grated Pecorino Romano
- 1 teaspoon freshly ground black pepper, plus more to taste
- Salt (for pasta water)
Instructions
Instructions
1. Prepare the Pasta
- Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to package instructions. Reserve about 1 cup of pasta cooking water, then drain the pasta.
2. Cook the Guanciale
- While the pasta cooks, heat a large skillet over medium heat. Add the diced guanciale and cook until crispy and golden, about 5-7 minutes. Remove the skillet from heat and set aside, keeping the rendered fat in the pan.
3. Make the Carbonara Sauce
- In a bowl, whisk together the eggs, egg yolks, grated Pecorino Romano, and freshly ground black pepper until smooth. Set aside.
4. Combine the Pasta and Guanciale
- Add the hot, drained spaghetti to the skillet with the guanciale and its fat. Toss to coat the pasta evenly.
5. Create the Creamy Sauce
- Remove the skillet from the heat. Quickly pour the egg mixture over the pasta, tossing vigorously to coat the spaghetti without scrambling the eggs.
- Add a splash of the reserved pasta water, one tablespoon at a time, to loosen the sauce and create a creamy consistency.
6. Season and Serve
- Divide the pasta among plates or bowls. Garnish with additional grated Pecorino Romano, freshly ground black pepper, and a small piece of guanciale for presentation, if desired.
