Classic Pasta Carbonara
The real Roman version — no cream, no shortcuts, just eggs, guanciale, Pecorino, and black pepper doing miraculous things.
Prep
10 min
Cook
20 min
Serves
2
By
Gayathri
Ingredients
- 200g spaghetti or rigatoni
- 100g guanciale (or pancetta), cut into small cubes
- 3 large egg yolks + 1 whole egg
- 60g Pecorino Romano, finely grated
- 30g Parmigiano Reggiano, finely grated
- Freshly cracked black pepper — a lot of it
- Salt for pasta water
Instructions
- 1
Bring a large pot of water to a boil. Salt generously — it should taste like the sea.
- 2
Whisk together the egg yolks, whole egg, and most of the cheese. Grind in a generous amount of black pepper. Set aside.
- 3
Render the guanciale in a cold pan over medium-low heat. You want to slowly coax out the fat. No oil needed. Cook until crispy at the edges but still chewy in the centre, about 8–10 minutes. Remove pan from heat.
- 4
Cook the pasta until al dente. Reserve at least a cup of pasta water before draining.
- 5
Add the hot pasta to the pan with the guanciale (off the heat — this is critical). Toss to coat.
- 6
Add a splash of pasta water to the egg mixture and whisk. Pour over the pasta, tossing constantly. The residual heat will cook the eggs into a glossy, coating sauce — not scrambled eggs.
- 7
Add more pasta water as needed for a silky, coating consistency. Finish with remaining cheese and cracked pepper.
- 8
Serve immediately in warm bowls. Carbonara waits for no one.
Cook's Note
The off-heat step is the most important part. If your pan is too hot when you add the eggs, you'll scramble them. If in doubt, let the pasta cool for 30 seconds longer.