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Spaghetti Carbonara

Authentic Roman spaghetti carbonara made with guanciale, egg yolks, Pecorino Romano and black pepper. No cream, ready in 25 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 610
Ingredients Method Notes

Ingredients
  

  • 400 g spaghetti
  • 150 g guanciale cut into short strips
  • 4 large egg yolks
  • 1 large egg
  • 60 g Pecorino Romano finely grated, plus extra to serve
  • 20 g Parmigiano Reggiano finely grated
  • 1 tsp black pepper freshly ground
  • Salt for the pasta water

Method
 

  1. Bring a large pot of water to the boil and salt it lightly (the cheese and guanciale are salty).
  2. Put the guanciale in a cold, wide frying pan, set over medium heat and cook for 6–8 minutes until the fat renders and the edges are crisp. Turn off the heat.
  3. In a bowl, whisk the egg yolks, whole egg, both cheeses and the black pepper to a thick paste.
  4. Cook the spaghetti until one minute short of al dente. Reserve a mug of pasta water, then drain.
  5. Tip the spaghetti into the pan with the guanciale, off the heat, and toss to coat in the fat.
  6. Add the egg mixture and a splash of pasta water and toss quickly for 1–2 minutes, adding more water a little at a time, until the sauce is creamy and glossy.
  7. Serve immediately with extra Pecorino and pepper.

Notes

Keep the pan off the heat when you add the eggs. The heat of the pasta is enough to thicken the sauce without scrambling it.