Classic Spaghetti Carbonara

Classic Spaghetti Carbonara ingredients

• 12 oz spaghetti
• 6 oz guanciale (or pancetta), cut into 1/2-inch cubes
• 4 large egg yolks
• 1 whole egg
• 1 cup Pecorino Romano cheese, finely grated
• 1 tbsp freshly ground black pepper
• 1 tsp extra virgin olive oil

How to make Classic Spaghetti Carbonara

1. Bring a large pot of heavily salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente.
2. While the pasta cooks, heat a large, heavy-bottomed skillet over medium-low heat. Add the guanciale (or pancetta) and, if using, 1 teaspoon of olive oil. Cook slowly for 8-10 minutes, stirring occasionally, until the guanciale is crispy and has rendered most of its fat.
3. Once the guanciale is crispy, remove the skillet from the heat and use a slotted spoon to transfer the crispy guanciale to a small bowl, leaving the rendered fat in the skillet. Keep the fat warm.
4. In a medium bowl, whisk together the 4 large egg yolks, 1 whole egg, 1 cup of finely grated Pecorino Romano cheese, and 1 tablespoon of freshly ground black pepper until a smooth, thick paste forms.
5. Before draining the pasta, reserve about 1.5 cups of the starchy pasta cooking water. Drain the spaghetti and immediately transfer it to the skillet with the warm rendered guanciale fat.
6. Working quickly, pour about 1/2 cup of the reserved hot pasta water into the egg and cheese mixture, whisking constantly to temper the eggs and create a creamy sauce. This prevents the eggs from scrambling.
7. Pour the tempered egg mixture over the hot spaghetti in the skillet. Using tongs, toss the pasta vigorously and continuously for 1-2 minutes, adding more reserved pasta water a tablespoon at a time if needed, until a smooth, emulsified, creamy sauce coats every strand of pasta.
8. Stir in the crispy guanciale. Taste and adjust seasoning if necessary (the guanciale and Pecorino Romano are quite salty, so often no additional salt is needed).
9. Serve immediately in warm bowls, topped with additional freshly ground black pepper and an extra sprinkle of grated Pecorino Romano cheese if desired.

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