This trattoria-perfect carbonara masters Rome’s holy quartet—guanciale crisps, golden egg sauce, peppery pecorino, and al dente spaghetti. Learn the pasta water alchemy for silkiness, why off-heat tossing prevents scrambled eggs, and how to spot impostor cream-based versions. One forkful and you’re at a candlelit table in Trastevere!
⭐ Why This Recipe Works
✔ Traditional technique – no cream, no garlic, no peas!
✔ Temperature control tricks to prevent scrambled eggs
✔ Guanciale vs. pancetta explained
Yields: 4 servings
Prep time: 15 minutes
Cook time: 15 minutes
Ingredients:
- 1 lb (450g) spaghetti
- 5 oz (140g) guanciale, cut into ½-inch cubes
- 4 large egg yolks
- 1 whole large egg
- 1 cup (100g) freshly grated pecorino romano cheese, plus more for serving
- 1 teaspoon freshly ground black pepper, plus more to taste
- Salt, for pasta water
Equipment:
- Large pot
- Large skillet
- Whisk
- Large bowl
Instructions:
Step 1: Cook the Guanciale
Place the guanciale cubes in a cold, large skillet over medium heat. Cook slowly, stirring occasionally, until the fat is rendered and the guanciale is crispy and golden brown. This should take about 8-10 minutes. Remove the crispy guanciale pieces with a slotted spoon and set aside, leaving the rendered fat in the skillet. Keep the skillet warm.
Step 2: Cook the Pasta
While the guanciale is cooking, bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Reserve about 1 cup of the pasta cooking water before draining the pasta. Drain the pasta and immediately transfer it to the warm skillet with the rendered guanciale fat.
Step 3: Prepare the Egg and Cheese Mixture
While the pasta is cooking, in a large bowl, whisk together the egg yolks, whole egg, grated pecorino romano cheese, and black pepper until well combined and creamy.
Step 4: Combine Everything
Remove the skillet with the pasta from the heat. Immediately pour the egg and cheese mixture over the hot pasta. Quickly toss the pasta to coat every strand. The heat from the pasta and residual heat from the skillet will gently cook the eggs and create a creamy sauce. If the sauce seems too thick, add a little of the reserved pasta water, one tablespoon at a time, until the desired consistency is reached.
Step 5: Serve
Divide the carbonara among plates. Sprinkle the reserved crispy guanciale over the top, and garnish with more freshly grated pecorino romano cheese and freshly ground black pepper to taste. Serve immediately.
💡 Non-Negotiable Tips
✔ Pasta water must be starchy – don’t rinse pasta!
✔ Pan off heat before adding eggs (prevents scrambling)
✔ Guanciale substitute: Pancetta > bacon (less smoky)
🍽️ Serving Rules
- No forks – use a spoon + twirl technique
- Pair with Frascati wine
- Eat immediately (sauce waits for no one)
🌡️ Storage
❌ Never refrigerate – texture ruins
✔ Eat fresh only (takes <15 mins to make)
📊 Nutrition (Per Serving)
Calories: 750 | Protein: 32g | Carbs: 75g
Enjoy your delicious homemade Spaghetti Carbonara!
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