Ingredients
Equipment
Method
- In a medium bowl, whisk together the 4 egg yolks and 1 whole egg until well combined. Gradually whisk in the grated Pecorino Romano and Parmigiano-Reggiano cheeses until you have a thick, paste-like mixture. Season generously with freshly ground black pepper. Set aside.4 large egg yolks, 1 large whole egg, 1 cup finely grated Pecorino Romano cheese, 1/2 cup finely grated Parmigiano-Reggiano cheese, 1 tablespoon freshly ground black pepper
- Place the cubed guanciale or pancetta in a large, cold skillet. Turn the heat to medium-low and slowly render the fat until the meat is crispy and golden brown. This process should take about 8-10 minutes. If using garlic, add the smashed cloves to the rendered fat during the last few minutes of cooking for extra flavor, then remove and discard the garlic. If you find the guanciale is too salty, you can rinse it briefly under cold water before cubing and cooking.6 ounces guanciale or pancetta, 2-3 cloves garlic
- While the guanciale is rendering, bring a large pot of generously salted water to a rolling boil. Add the spaghetti or bucatini and cook according to package directions until al dente (firm to the bite). Crucially, before draining the pasta, reserve about 1.5 to 2 cups of the starchy pasta water. This liquid gold is essential for creating the creamy sauce.1 pound spaghetti or bucatini, salt
- Once the guanciale is crispy, remove it from the skillet with a slotted spoon and set aside on a plate lined with paper towels. Leave the rendered fat in the skillet. Drain the pasta, but do not rinse it. Immediately add the hot, drained pasta to the skillet with the rendered guanciale fat. Toss to coat the pasta evenly. Remove the skillet from the heat.6 ounces guanciale or pancetta, 1 pound spaghetti or bucatini
- This is the most critical step to achieve a creamy, lump-free carbonara. Working quickly, pour the egg and cheese mixture over the hot pasta. Immediately begin tossing vigorously with tongs. As you toss, gradually add small amounts of the reserved hot pasta water, about 1/4 cup at a time, continuing to toss. The heat from the pasta and water will gently cook the eggs without scrambling them, creating a smooth, glossy sauce that coats the pasta. Continue adding pasta water until the sauce reaches your desired creamy consistency. You may not need all the reserved water.1 pound spaghetti or bucatini, 4 large egg yolks, 1 large whole egg, 1 cup finely grated Pecorino Romano cheese, 1/2 cup finely grated Parmigiano-Reggiano cheese, 1 tablespoon freshly ground black pepper
- Once the sauce has emulsified and is beautifully creamy, stir in about ¾ of the crispy guanciale/pancetta. Toss to distribute evenly. Taste and adjust seasoning with more black pepper if needed. Carbonara is traditionally served without extra salt, as the guanciale and cheese provide plenty, but you can add a pinch if you feel it’s necessary.6 ounces guanciale or pancetta, 1 tablespoon freshly ground black pepper
- Divide the pasta among warm serving bowls. Top each serving with the remaining crispy guanciale/pancetta, a generous sprinkle of freshly ground black pepper, and an extra dusting of grated Pecorino Romano and Parmigiano-Reggiano cheese. Serve immediately. The beauty of this dish is its immediate consumption for the best creamy texture.6 ounces guanciale or pancetta, 1 tablespoon freshly ground black pepper, 1 cup finely grated Pecorino Romano cheese, 1/2 cup finely grated Parmigiano-Reggiano cheese
Notes
Best enjoyed immediately. Store leftovers in an airtight container in the refrigerator for 1-2 days. Reheat gently in a non-stick skillet over low heat with small splashes of water or milk. Freezing is not recommended.