A classic Roman pasta dish, Carbonara is celebrated for its rich, creamy sauce made with just a few simple, high-quality ingredients. The magic lies in the emulsification of egg yolks, Pecorino Romano cheese, and rendered guanciale, creating a luxurious coating for perfectly cooked spaghetti.
Ingredients
- 1 pound spaghetti
- 6 ounces guanciale, diced
- 4 large egg yolks
- 1 cup Pecorino Romano cheese, finely grated
- 1/2 teaspoon black pepper, freshly ground
- 1/4 cup pasta water, reserved
Instructions
- Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente.
- While the pasta cooks, place the diced guanciale in a large skillet over medium heat. Cook, stirring occasionally, until the guanciale is crispy and has rendered most of its fat, about 8-10 minutes. Remove the crispy guanciale from the skillet with a slotted spoon, leaving the rendered fat behind. Set the guanciale aside.
- In a medium bowl, whisk together the egg yolks, grated Pecorino Romano cheese, and freshly ground black pepper until well combined.
- Before draining the pasta, reserve about 1 cup of the starchy pasta water. Drain the spaghetti thoroughly.
- Immediately add the drained spaghetti to the skillet with the rendered guanciale fat. Toss to coat.
- Working quickly, pour the egg and cheese mixture over the hot pasta in the skillet. Toss vigorously and continuously, adding a tablespoon or two of the reserved pasta water at a time, until a creamy, emulsified sauce forms and coats the spaghetti. The heat from the pasta and the skillet will cook the egg yolks without scrambling them.
- Stir in most of the reserved crispy guanciale.
- Serve immediately, garnished with the remaining crispy guanciale and extra grated Pecorino Romano cheese, if desired.
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