Kitchen Recipe
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Authentic Italian Carbonara
A classic Roman pasta dish made with eggs, cheese, guanciale, and black pepper. No cream allowed!
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- italian
Ingredients
Scaled for 4 servings
- spaghetti
- guanciale
- pecorino romano
- eggs
- black pepper
Equipment
- Large pot
- Skillet
- Mixing bowl
- Tongs
Instructions
- 1
Boil Pasta
Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente.
- 2
Cook Guanciale
While pasta cooks, fry the diced guanciale in a skillet over medium heat until crispy. Remove from heat.
- 3
Prepare Sauce
In a bowl, whisk together eggs, grated Pecorino Romano, and a generous amount of black pepper.
- 4
Combine
Drain pasta, reserving 1/2 cup of pasta water. Toss pasta in the skillet with guanciale fat.
- 5
Emulsify
Remove skillet from heat entirely. Quickly pour in the egg mixture, tossing vigorously, adding pasta water as needed to create a creamy sauce.
Cooking Tips
- Never add the egg mixture while the pan is on the heat, or you will make scrambled eggs.
- Guanciale is traditional, but pancetta can be used if guanciale is unavailable.
Variations
- Add a clove of crushed garlic to the guanciale while it renders, then remove before adding pasta.
Chef's Notes & Storage
- Use room temperature eggs for a smoother, creamier sauce.
- Storage: Best eaten immediately. Does not reheat well as the sauce will split.
Nutrition Estimate
550 calories · 22g protein · 65g carbs · 24g fat · 3g fiber per serving
