SPAGHETTI ALLA CARBONARA
A traditional Roman pasta recipe featuring spaghetti tossed with eggs, Parmesan cheese, guanciale, and black pepper.
Equipment
- Large Pot
- Large Sautè Pan (with high sides)
- Medium Mixing Bowl
- Tongs
- Wooden Spoon
- Whisk
- (Optional) Ladle & Carving Fork for plating
Ingredients
- ½ pound Spaghetti
- 2 Egg Yolks
- ¾ cup Parmesan Cheese - grated
- 2 ounces Guanciale (preferred) - or Pancetta, or thick-cut Bacon
- ⅛ teaspoon Black Pepper
Instructions
Cook the Pasta:
- Bring 4–5 quarts (16–20 cups) of water to a rolling boil in a large pot.
- Add 1–1½ Tablespoons sea salt and cook the pasta 2 minutes less than the package directions.
While the Pasta Cooks, Prepare the Sauce:
- Dice the guanciale into small strips or cubes. In a large sautè pan (with high sides) on 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. Set aside.
Combine Pasta & Sauce:
- Reserve ½ cup pasta water, then drain the pasta and add to pan with guanciale. 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 with tongs 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 Note & Special Instructions:
- Remove the pan from the heat before adding the egg mixture to prevent scrambling.
- Serve immediately with extra Pecorino Romano and freshly cracked black pepper.
- Michelle’s Kitchen Recommendations:
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