Classic Spaghetti Carbonara
A traditional Roman pasta dish made with eggs, hard cheese, cured pork, and black pepper.
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Ingredients
- 1 lb Spaghetti
- 5 oz Guanciale or Pancetta
- 2 large Whole Eggs
- 2 large Egg Yolks
- 1 cup Pecorino Romano Cheese
- 0.5 cup Parmigiano Reggiano
- 1 tablespoon Freshly Ground Black Pepper
- 2 tablespoons Sea Salt
- 0.5 cup Pasta Water
Instructions
- 1
Bring a large pot of water to a boil and add the sea salt.
- 2
Whisk the whole eggs, egg yolks, grated Pecorino Romano, and Parmigiano Reggiano in a medium bowl until a thick paste forms.
- 3
Cut the guanciale or pancetta into small cubes and cook in a large skillet over medium heat until the fat has rendered and the meat is crispy.
- 4
Cook the spaghetti in the boiling water until just 'al dente', approximately 1-2 minutes less than the package directions.
- 5
Reserve half a cup of the starchy pasta water, then drain the pasta and add it directly to the skillet with the crispy pork.
- 6
Remove the skillet from the heat entirely to prevent the eggs from scrambling.
- 7
Quickly pour the egg and cheese mixture over the pasta, tossing vigorously while adding splashes of pasta water to create a creamy emulsion.
- 8
Add the freshly ground black pepper and serve immediately on warmed plates with extra cheese.
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