mediummainmeatCC0 1.0 Universal
Authentic Spaghetti alla Carbonara – Roman Egg & Guanciale Pasta
The Roman legend: al dente spaghetti coated in an unctuous emulsion of raw farm egg yolks, sharp Pecorino Romano, sizzling cured pork, and lots of coarse black pepper.
Prep
10 min
Cook
15 min
Total
25 min
Ingredients
4servings
- Durum wheat spaghetti360 g
- Guanciale or thick-cut pancetta150 g
- Fresh egg yolks4 piece
- Fresh whole egg1 piece
- Pecorino Romano cheese60 g
- Whole black peppercorns4 g
- Salt for pasta water
Preparation Steps
1
Boil spaghetti in salted water until perfectly al dente (about 9-10 minutes). Reserve 1 cup of starchy pasta water before draining.
10 min timer
2
In a skillet, cook guanciale over medium-low heat for 7-8 minutes until crisp and golden while rendering its fragrant fat. Remove from heat.
8 min timer
3
In a bowl, whisk egg yolks, whole egg, finely grated Pecorino, and generous crushed black pepper into a thick paste.
3 min timer
4
Toss hot drained pasta in the skillet with crispy guanciale. Off heat, pour in the egg mixture and 3-4 tablespoons of pasta cooking water, tossing vigorously to form a glossy velvety sauce without curdling. Serve immediately.
2 min timer
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Provenance & Public Domain Audit
Source: Traditional Italian Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
