SPAGHETTI ALLA CARBONARA
A traditional Roman pasta recipe featuring spaghetti tossed with eggs, Parmesan cheese, guanciale, and black pepper.
Equipment
- Large Pasta Pot
- Large Saucepan
- Medium Mixing Bowl
- Tongs
- Ladle & Carving Fork for plating
Ingredients
- ½ pound Spaghetti
- 2 Egg Yolks
- ¾ cup shredded Parmesan Cheese
- 2 ounces Guanciale (preferred) - or Pancetta, or thick-cut Bacon
- ⅛ teaspoon Pepper
Instructions
- Bring 4–5 quarts of water to a rolling boil in a large pasta pot.
- Add 1–1½ Tablespoons sea salt and cook the spaghetti 2 minutes less than the package directions.
- Meanwhile, prepare the sauce components.
- Dice the guanciale into small strips or cubes. In a large saucepan over medium-high heat, cook until crispy and the fat has rendered, about 5–6 minutes.
- In a medium mixing bowl, whisk together the egg yolks, black pepper, Parmesan cheese, and ¼ cup pasta water until smooth.
- When the spaghetti is al dente, transfer it directly to the saucepan with the guanciale using tongs. Toss for about 1 minute to coat the pasta in the rendered fat.
- Remove the pan from the heat. Add the egg mixture while continuously tossing the pasta until a silky sauce forms and coats each strand.
- If needed, add an additional splash of pasta water to loosen the sauce.
- Serve immediately with additional Parmesan cheese and freshly cracked pepper.
- Buon Appetito!
Notes
Serving & Garnish Tips:
- Finish with additional Parmesan cheese and freshly cracked black pepper.
Garnish with a Parmesan crisp for extra texture.
Pair with a crisp Trebbiano or Soave.
- Avoid Scrambled Eggs
- The key to Carbonara is controlling the heat. Remove the pan completely from the burner before adding the egg mixture. For extra insurance, hold the pan slightly off the stovetop while tossing continuously. The residual heat from the pasta is enough to create a silky sauce without scrambling the eggs.
- Additional Tips
- Reserve extra pasta water before draining—the starch helps create a smooth sauce.
- Work quickly once the pasta is cooked. Carbonara waits for no one.
- Freshly grated Parmesan melts more smoothly than pre-shredded cheese.