Easy Spaghetti Carbonara for Busy Home Cooks
A fast, classic spaghetti carbonara with crisp guanciale, Pecorino Romano, eggs, and lots of black pepper—tossed into a glossy, silky coating using a splash of starchy pasta water.
Equipment
- Medium-large pot
- Large skillet or sauté pan
- Medium heatproof bowl
- Tongs
- Colander
- Heatproof measuring cup
- Whisk
Ingredients
- 200 g dried spaghetti or other long pasta like bucatini or linguine
- 80 g guanciale cut into small batons or cubes (pancetta is a substitute)
- 2 large egg yolks
- 1 large whole egg
- 60 g finely grated Pecorino Romano about 1 cup loosely packed
- 1–1 1/2 tsp freshly ground black pepper divided
- 8–10 g kosher salt for the pasta water
- 60–120 ml hot starchy pasta water reserved, for adjusting sauce consistency
Instructions
- Set up your workspace: Bring a medium-large pot with about 2 liters of water to a boil. Set a large skillet on the stove (off for now). In a medium heatproof bowl, add the egg yolks, whole egg, grated Pecorino Romano, and about 1/2 teaspoon of the black pepper (do not mix yet).
- Prep the guanciale: Trim any tough rind, then cut into roughly 5 mm (1/4-inch) batons or cubes.
- Salt the water and start the pasta: When the water reaches a rolling boil, add the kosher salt. Add the spaghetti and stir for 20–30 seconds to prevent sticking. Cook until just shy of al dente (about 1–2 minutes less than package time).
- Render and crisp the guanciale: While the pasta cooks, heat the skillet over medium and add guanciale in a single layer. Cook, stirring occasionally, until fat renders and pieces are golden and just crisp at the edges, about 6–8 minutes; adjust heat so fat bubbles gently without smoking.
- Build the egg and cheese mixture: Whisk the eggs, Pecorino, and the initial black pepper together until thick, smooth, and creamy (closer to a paste than a liquid).
- Reserve pasta water and drain: When spaghetti is just shy of al dente, reserve at least 1 cup (240 ml) pasta water, then drain quickly in a colander (do not rinse).
- Combine pasta and guanciale off the heat: Turn heat under the guanciale pan to low, then off. Add drained spaghetti to the pan and toss thoroughly to coat in rendered fat. Let sit 30–45 seconds to cool slightly.
- Temper the egg mixture: Whisk 1–2 tablespoons hot pasta water into the egg-cheese mixture, whisking constantly to gently warm the eggs.
- Create the sauce: Pour the tempered egg-cheese mixture over the warm pasta. Toss vigorously and continuously for 1–2 minutes, adding small splashes of hot pasta water as needed until the sauce becomes glossy and lightly creamy and clings to the noodles without pooling.
- Taste and adjust: Add more black pepper and a small sprinkle of Pecorino if needed. Salt carefully (the guanciale and cheese are salty).
- Plate and serve immediately: Divide among warm bowls or plates. Finish with more Pecorino and black pepper and serve right away while silky.
Nutrition
Calories: 720kcalCarbohydrates: 76gProtein: 30gFat: 32gSaturated Fat: 12gCholesterol: 310mgSodium: 980mgPotassium: 420mgFiber: 3gSugar: 3gVitamin A: 480IUCalcium: 420mgIron: 4.2mg
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