Spaghetti alla Carbonara
A Roman pasta classic with crisp cured pork, plenty of Pecorino, and a silky egg-based sauce that clings to each strand of spaghetti. The sauce is made off the heat so it stays glossy and creamy without any cream.
Prep
15m
Cook
15m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Pasta
- 400gSpaghetti Pasta
- 3lWater
- 12gSalt
Guanciale
- 150gCured Pork Jowl (cut into strips)
Sauce
- 4pcsEgg Yolk (pasteurized)
- 2pcsEgg (pasteurized)
- 80gPecorino Cheese (finely grated)
- 4gBlack Pepper (coarsely ground)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Bring the water to a boil in a large pot, add the salt, and cook the spaghetti pasta until al dente.
- 02
Meanwhile, cook the cured pork jowl in a dry pan over medium heat until the fat renders and the edges are crisp. Remove the pan from the heat.
- 03
Whisk the pasteurized egg yolks and pasteurized eggs with the pecorino cheese and black pepper until smooth.
- 04
Drain the spaghetti pasta, reserving some cooking water, and add the hot pasta to the pan with the cured pork jowl.
- 05
With the pan off the heat, add the egg-and-cheese mixture and toss vigorously. Add cooking water gradually until the sauce is glossy and coats the pasta without scrambling.
- 06
Serve immediately.
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