This Roman classic is a quick and delicious dish to make.

Spaghetti alla Carbonara

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Course Pasta

Cuisine Italian

Equipment

Whisk
Mixing Bowl
Sauté pan
Pasta Pot

Ingredients

1 lb Dry Spaghetti
2 lg Eggs
3 lg Egg Yolks
2 oz Parmigiano Reggiano
2 oz Pecorino
4 oz Gunciale
2 tsp Black Pepper
1/4 tsp Kosher Salt
1 c Starchy Pasta Water
2 tbsp Rendered Guanciale Fat

Instructions

Boil salted water and cook the spaghetti al dente (usually one minute under the listed cook time)
Cook guanciale (pancetta or bacon work too)
Reserve 2 tbsp of rendered guanciale fat
Whisk eggs, egg yolks, and salt
Reserve 1 cup of starchy pasta water and strain the pasta
Return the pasta to the pot and toss it with the rendered fat
Slowly temper 1/3 of the starchy water into the egg mixture while rapidly whisking it until it comes together as a creamy sauce with a silky texture (add more if needed)
Toss sauce with pasta
Pepper liberally and serve

Full disclosure, while I’ve listed the authentic ingredients, I must confess that I prefer Pancetta to Guanciale and generally use Locatelli to Pecorino. The sharpness of the Pecorino is something I need to be in the mood to have. When I am in the mood for it, though, it’s a great addition to this dish!