Authentic Spaghetti Carbonara
A classic Roman pasta dish made with eggs, hard cheese, cured pork, and black pepper.
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Ingredients
- 400 grams Spaghetti
- 150 grams Guanciale (cured pork jowl)
- 3 whole Large eggs
- 2 whole Large egg yolks
- 50 grams Pecorino Romano cheese, freshly grated
- 20 grams Parmigiano Reggiano cheese, freshly grated
- 1 tablespoon Freshly cracked black pepper
- 1 pinch Sea salt
- 1/2 cup Pasta cooking water
Instructions
- 1
Bring a large pot of lightly salted water to a boil. Add the spaghetti and cook until just shy of al dente.
- 2
While the pasta cooks, cut the guanciale into small strips or cubes and place them in a large skillet over medium heat.
- 3
Fry the guanciale until the fat has rendered and the meat is golden and crispy, then remove the skillet from the heat.
- 4
In a medium bowl, whisk together the whole eggs, egg yolks, grated Pecorino Romano, and Parmigiano Reggiano until a thick paste forms.
- 5
Add the freshly cracked black pepper to the egg and cheese mixture and stir to combine.
- 6
Reserve half a cup of the starchy pasta water, then drain the spaghetti and add it directly to the skillet with the guanciale and its rendered fat.
- 7
Toss the pasta in the skillet for 30 seconds to coat, then remove from the heat entirely to prevent the eggs from scrambling.
- 8
Quickly pour the egg and cheese mixture over the pasta, tossing vigorously and adding splashes of reserved pasta water until a creamy, glossy sauce forms.
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