Description
A classic Italian pasta dish made with spaghetti tossed in a silky sauce of eggs, cheese, and crispy cured pork, finished with black pepper.
Ingredients
- 12 oz (340 g) spaghetti
- 4 oz (115 g) guanciale or pancetta, diced
- 2 large eggs
- 1 large egg yolk
- 1 cup Pecorino Romano cheese, finely grated
- 1/2 tsp freshly ground black pepper (plus more to taste)
- Salt, for pasta water
Instructions
- Bring a large pot of well-salted water to a boil and cook spaghetti until al dente according to package instructions.
- While the pasta cooks, sauté guanciale or pancetta in a skillet over medium heat until crisp; remove from heat and set aside.
- In a bowl, whisk together eggs, egg yolk, grated Pecorino Romano, and black pepper until smooth.
- Reserve 1 cup of pasta cooking water, then drain the spaghetti.
- Add hot spaghetti to the skillet with the guanciale and toss to coat.
- Remove skillet from heat and quickly stir in the egg mixture, tossing continuously to create a creamy sauce (add reserved pasta water a little at a time as needed).
- Season with additional black pepper and serve immediately with extra cheese if desired.
Notes
- Do not add cream—authentic carbonara relies on eggs and cheese for creaminess.
- Remove the pan from heat before adding eggs to avoid scrambling.
- Pecorino Romano is traditional, but Parmigiano-Reggiano can be blended in.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian