Perfect Pasta Carbonara

Ingredients

• 200 g spaghetti or another long pasta
• 100 g guanciale (Cut into strips or small cubes; pancetta is an alternative if you cannot find guanciale.)
• 2 large eggs (Use the eggs at room temperature, if possible.)
• 2 egg yolks
• 50 g Pecorino Romano cheese (Finely grated. Some of it can be replaced with Parmigiano-Reggiano, although pecorino is the more traditional choice.)
• black pepper (Freshly ground, to taste; use a generous amount.)
• salt (For the cooking water, using less than usual because the guanciale and pecorino are already salty.)

Steps

1. 1

   Bring a large pot of plenty of water to a boil. Once boiling, add enough salt to season the pasta, but be moderate because the guanciale and Pecorino Romano are salty.

2. 2

   While the water heats, cut the guanciale into strips or small cubes. Place it in a large cold skillet without adding oil, and set it over medium-low heat.

3. 3

   Cook the guanciale slowly for about 8 to 10 minutes, stirring occasionally, until the fat has rendered and the pieces are golden and crispy. Remove the skillet from the heat and reserve the fat in the skillet.

4. 4

   In a bowl, combine the eggs, egg yolks, grated Pecorino Romano, and plenty of black pepper. Stir until a thick, smooth paste forms.

5. 5

   Add the spaghetti to the boiling water and cook until al dente, following the time indicated on the package. Before draining, reserve at least 1 cup of the cooking water.

6. 6

   Drain the pasta and immediately transfer it to the skillet with the guanciale. Toss well to coat the strands in the fat, keeping the skillet off the heat.

7. 7

   Add the egg and cheese mixture to the hot pasta. Stir continuously and vigorously, using the residual heat from the pasta to cook the eggs and form a creamy sauce.

8. 8

   Add the reserved cooking water a small amount at a time until the sauce is glossy, silky, and fluid enough to coat the pasta. Do not place the skillet directly over the heat, as the eggs may curdle.

9. 9

   Taste and adjust the pepper and salt only if necessary. Serve immediately, finishing with more Pecorino Romano and black pepper.

Notes

The provided source does not contain the complete recipe; the ingredients, quantities, and steps were reconstructed from the dish's title and the classic carbonara method. The critical point is to mix the eggs off the heat and gradually adjust the texture with cooking water. Serve immediately; carbonara loses its creaminess when left standing or reheated.

Nutrition per serving

• main course
• Italian
• pasta
• quick
• with eggs
• with cheese
• no oven