Spaghetti Carbonara
The Roman classic: silky, creamy pasta made only with guanciale, eggs, Pecorino Romano and black pepper — no cream. The emulsified egg sauce coats the hot pasta for a rich, custardy result.
- Total
- 50 min
- Serves
- 2
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Bring a large pot of water to a boil. Add 1 tbsp salt (pasta water should taste like the sea). Cook spaghetti until just al dente (1 minute less than package time). Before draining, ladle out 250 ml of the starchy pasta water and set aside.
About 5 min
While pasta cooks, fry guanciale lardons in a wide, heavy-based pan over medium-low heat — no oil needed. Cook gently until the fat renders and the meat is lightly golden and crispy but not hard, about 6–8 minutes. Remove pan from heat and let it cool slightly. Do not discard the rendered fat.
About 11 min
In a bowl, whisk together whole eggs, egg yolks, most of the Pecorino and Parmesan, and cracked black pepper. Whisk in 2–3 tbsp of warm pasta water to temper the eggs slightly.
About 11 min
Drain spaghetti and immediately add to the guanciale pan (off the heat). Toss to coat in the rendered fat.
About 11 min
Pour the egg mixture over the pasta. Using tongs, toss constantly and vigorously while adding pasta water splash by splash. The heat of the pasta and the pan will slowly cook the eggs into a glossy, creamy sauce — not scrambled. If sauce tightens, add more pasta water.
About 11 min
The finished carbonara should coat the spaghetti in a silky, pourable sauce. Divide between warm bowls. Top with remaining Pecorino, extra black pepper and serve immediately.
About 3 min
Nutrition per serving (estimate)
- Calories
- 740
- Protein
- 34 g
- Carbs
- 74 g
- Fat
- 32 g
- Fibre
- 3 g
- Sugar
- 2 g
- Sodium
- 870 mg
Contains: dairy, eggs
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Recipe by Boon Tools.