Pasta Carbonara
There’s a certain romance to mastering Pasta Carbonara—the kind of dish that rewards patience, precision, and an appreciation for simplicity. It’s a classic Roman recipe that hinges on just a handful of ingredients: eggs, guanciale, cheese, and black pepper. No cream. No shortcuts. Just the rich, silky sauce that forms when eggs meet hot pasta and rendered pork fat.
This version respects the traditional method while leaning into intuitive timing and kitchen rhythm. Crisped guanciale gives a salty edge, egg yolks lend their golden richness, and freshly cracked black pepper balances it all. The trick lies in temperature control—add your eggs too early, and you scramble them; too late, and the pasta cools. Done right, the result is a restaurant-worthy dish you can pull together in 30 minutes.
Whether you're impressing a dinner guest or treating yourself midweek, Carbonara offers maximum elegance with minimal effort. Serve it with a crisp green salad and a glass of dry white wine—and maybe a second helping.
This version respects the traditional method while leaning into intuitive timing and kitchen rhythm. Crisped guanciale gives a salty edge, egg yolks lend their golden richness, and freshly cracked black pepper balances it all. The trick lies in temperature control—add your eggs too early, and you scramble them; too late, and the pasta cools. Done right, the result is a restaurant-worthy dish you can pull together in 30 minutes.
Whether you're impressing a dinner guest or treating yourself midweek, Carbonara offers maximum elegance with minimal effort. Serve it with a crisp green salad and a glass of dry white wine—and maybe a second helping.
Ingredients
- 3 tbsp kosher salt
- 1 tsp black pepper
- 120g guanciale
- 2 tbsp extra-virgin olive oil
- 4 egg yolks
- 2 whole eggs
- 60g Parmesan cheese, finely grated
- 500g spaghetti
Instructions
- Bring a large pot of water to a boil. Add 3 tbsp kosher salt.
- Cut guanciale into 1x1cm cubes. Finely grate Parmesan and set 15g aside for topping.
- Whisk 4 yolks and 2 whole eggs in a bowl until smooth. Stir in 45g cheese and a few cranks of pepper. Set aside.
- In a large pan, heat 2 tbsp olive oil. Add guanciale and cook until crispy, 7–10 minutes.
- Remove guanciale with slotted spoon. Pour fat into heatproof cup, then return 3 tbsp to pan. Discard excess.
- Cook pasta until 2 minutes shy of package instructions. Reserve 415ml (1 3/4 cups) of pasta water before draining.
- Add 1 cup pasta water to pan and bring to a boil. Add drained pasta and cook 2 minutes, stirring constantly.
- Remove from heat. Whisk 1/4 cup reserved pasta water into egg mixture. Slowly stream into pasta, stirring constantly.
- Stir until sauce is glossy and thickened. Season with salt if needed. Thin sauce with remaining water as needed.
- Fold in guanciale. Divide among bowls. Top with black pepper and reserved Parmesan.
Notes
For best results, use guanciale and good-quality Parmesan. Do not substitute cream—true Carbonara doesn’t need it!
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