Spaghetti alla Carbonara
ID: 8361e01d...
An authentic Roman spaghetti alla carbonara that is incredibly rich, creamy, and velvety without using any cream. It combines crispy guanciale, savory Pecorino Romano, eggs, and freshly cracked black pepper for a perfect classic Italian pasta dish.
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🍳 Cooking Flow
Gently cook sliced guanciale until crispy, then set aside and preserve the rendered fat. → Boil the spaghetti in lightly salted water until al dente. → Whisk 3 egg yolks and 1 whole egg with black pepper, then stir in Pecorino Romano to form a thick cream paste. → Toss the cooked pasta in the guanciale fat, then place the pan over the steam of the pasta water pot (off direct heat). → Add the egg-cheese paste, crispy guanciale, and splashes of pasta water, tossing vigorously to emulsify into a creamy sauce.
Cooking Steps
Brief Cooking Order
Gently cook sliced guanciale until crispy, then set aside and preserve the rendered fat. → Boil the spaghetti in lightly salted water until al dente. → Whisk 3 egg yolks and 1 whole egg with black pepper, then stir in Pecorino Romano to form a thick cream paste. → Toss the cooked pasta in the guanciale fat, then place the pan over the steam of the pasta water pot (off direct heat). → Add the egg-cheese paste, crispy guanciale, and splashes of pasta water, tossing vigorously to emulsify into a creamy sauce.
Introduction
An authentic Roman spaghetti alla carbonara that is incredibly rich, creamy, and velvety without using any cream. It combines crispy guanciale, savory Pecorino Romano, eggs, and freshly cracked black pepper for a perfect classic Italian pasta dish.
Step 1
Slice the guanciale into thin strips. Place them in a large frying pan on medium-low heat and cook gently until they become golden brown and crispy. Remove the crispy guanciale and let them rest on a paper towel, keeping the rendered fat in the pan.
Step 2
Bring a large pot of water to a boil, add 1/2 tablespoon of rock salt, and add the spaghetti. Cook for 13 minutes (or according to package instructions) until al dente.
Step 3
Prepare the egg mixture by separating 3 egg yolks into a bowl, then adding 1 whole egg. Whisk them with a fork. Add a generous amount of freshly cracked black pepper and whisk again. Gradually add the Pecorino Romano cheese, mixing continuously until it forms a very thick paste.
Step 4
Warm the pan with the guanciale fat on medium-low heat. Transfer the cooked spaghetti directly into the pan using tongs and toss to coat. Scoop a mug of pasta water and add a small splash to the pasta.
Step 5
Turn off the stove. Place the pot of hot boiling pasta water back on the heat, and rest the frying pan on top of the pot (using the steam to keep it warm without direct heat). Add half of the crispy guanciale and the thick egg-cheese mixture.
Ingredients List
Important Notes
Never mix the egg paste over direct heat, as this will scramble the eggs. Use the steam of the pasta water pot (bain-marie method) to cook the sauce gently.
Pecorino Romano is naturally very salty, so only use 1/2 tablespoon of rock salt in the pasta water to avoid an overly salty dish.
Using thick round spaghetti (or spaghettoni) is highly recommended because it holds and absorbs the thick carbonara cream much better than thin pasta.
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