Classic Italian Pasta Carbonara

Ingredients

• 1 lb spaghetti
• 5 oz guanciale (or pancetta, diced)
• 3 large eggs (room temperature)
• 1 cup Pecorino Romano cheese (freshly grated, plus more for serving)
• black pepper (freshly cracked, to taste)
• salt (for pasta water)

Steps

1. 1

   Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of the starchy pasta water before draining.

2. 2

   While the pasta cooks, add the diced guanciale (or pancetta) to a large skillet over medium heat. Fry until the fat has rendered and the pork is golden brown and crispy, about 5-7 minutes.

3. 3

   In a medium bowl, whisk together the eggs, grated Pecorino Romano, and a generous amount of freshly cracked black pepper until well combined.

4. 4

   Once the pasta is cooked, remove the skillet with the guanciale from the heat. Transfer the hot spaghetti directly into the skillet using tongs.

5. 5

   Toss the pasta with the guanciale and rendered fat to coat thoroughly. Let the pan cool slightly for about 30 seconds so the eggs don't scramble.

6. 6

   Pour the egg and cheese mixture over the pasta, tossing rapidly and constantly. Add the reserved pasta water a tablespoon at a time as needed to create a smooth, creamy sauce that coats the noodles.

7. 7

   Serve immediately with extra grated cheese and another crack of black pepper on top.

Notes

The key to a perfect Carbonara is the residual heat; never add the egg mixture while the skillet is still over active heat, or you will end up with scrambled eggs. If the sauce is too thick, add more pasta water. If it is too thin, keep tossing; the cheese will thicken it as it cools slightly.

Nutrition per serving

• pasta
• carbonara
• dinner
• main course
• quick
• classic
• pork