Recipe courtesy of Gabriele Bertaccini
Recipe courtesy of Gabriele Bertaccini
Watch how to make this recipe.
Spaghetti Carbonara
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 734
- Total Fat
- 38 g
- Saturated Fat
- 14 g
- Carbohydrates
- 66 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 31 g
- Cholesterol
- 248 mg
- Sodium
- 827 mg
True carbonara is a lesson in restraint: just spaghetti, eggs, Pecorino Romano, guanciale and black pepper — and yet the result is impossibly luxurious. The magic happens when hot pasta meets egg and cheese, transforming into a glossy, silky sauce without a drop of cream. Guanciale (cured pork jowl) is traditional and worth seeking out for its rich, delicate pork flavor and silky fat, which forms the backbone of the sauce. Freshly grated Pecorino Romano adds sharp, salty bite, while plenty of black pepper brings gentle heat. This is weeknight-simple but dinner-party worthy — a dish that proves technique matters more than ingredients.
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 734
- Total Fat
- 38 g
- Saturated Fat
- 14 g
- Carbohydrates
- 66 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 31 g
- Cholesterol
- 248 mg
- Sodium
- 827 mg
Ingredients
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Directions
- In a medium bowl, whisk together the egg yolks, Pecorino Romano and Parmigiano-Reggiano until smooth. Add several grinds of freshly ground black pepper and a pinch of salt. Set aside.
- Bring a large pot of generously salted water to a boil. Add the spaghetti and cook until al dente, 9 to 10 minutes.
- Meanwhile, add the olive oil and guanciale to a large skillet over medium-low heat. Add some black pepper, to taste, depending on how peppery you’d like your pasta to be. Cook, stirring occasionally, until the fat has rendered and the guanciale is golden and crisp, 6 to 8 minutes. Turn the heat to low.
- Reserve 1 cup of the pasta water, then drain the pasta. Add about ¼ cup of the reserved pasta water to the egg mixture and whisk well. This will temper the egg and prevent scrambling.
- Transfer the drained spaghetti directly to the skillet with the guanciale. Add 1/2 cup of the remaining reserved pasta water, tossing well to coat. Slowly pour the egg mixture over the pasta, tossing quickly and continuously until the sauce emulsifies and becomes glossy. Add more pasta water 1 tablespoon at a time as needed to create a silky sauce.
- Taste and adjust with salt (if needed) and more black pepper. Serve immediately, topped with additional Parmigiano-Reggiano and a couple of grinds of black pepper.
