Italian · Free
Spaghetti alla Carbonara
A silky Roman pasta made with eggs, cured pork, sharp cheese, and lots of black pepper -- rich and creamy without any cream at all.
****+
Prep 15 min · Cook 20 min
Method
Fill a large pot (at least 6 quarts) with about 4 quarts of water, add 1 tablespoon of kosher salt, and bring it to a rolling boil over high heat. The water should taste noticeably salty, like mild seawater.
While the water heats, crack the 3 whole eggs and 1 extra yolk into a medium bowl. Add the grated Pecorino Romano, the Parmigiano-Reggiano, and 1 teaspoon of black pepper, then whisk with a fork until you have a thick, smooth paste. Set this bowl aside.
Place a large 12-inch skillet over medium heat and add the guanciale strips (no oil needed -- the pork releases its own fat). Cook for 6 to 8 minutes, stirring now and then, until the fat turns clear and the edges are golden and lightly crisp.
Turn off the heat under the skillet and leave the guanciale and its melted fat in the pan; you will use both later.
When the water boils, add the spaghetti and stir so it does not stick. Cook according to the package time for al dente (usually 9 to 11 minutes), meaning tender with a slight firmness when you bite it.
Just before draining, carefully scoop out about 1 cup of the starchy pasta water and set it aside -- this is the secret to a creamy sauce. Then drain the spaghetti in a colander.
Add the hot drained spaghetti directly into the skillet with the guanciale (heat still off) and toss with tongs for about 30 seconds so the strands get coated in the flavored fat.
Pour about 1/4 cup of the reserved pasta water into the egg-and-cheese bowl and whisk quickly -- this warms the eggs gently so they will not scramble.
Now pour the loosened egg mixture over the spaghetti in the skillet and toss constantly and vigorously with tongs for about 1 minute. The residual heat cooks the eggs into a glossy, creamy sauce that clings to the pasta.
If the sauce looks too thick or clumpy, add reserved pasta water 1 tablespoon at a time, tossing after each addition, until it turns silky and coats each strand.
Taste a strand and add a little more Pecorino or black pepper if you like. Serve immediately in warmed bowls, because carbonara stiffens as it cools.
Chef's tips
- Take the skillet fully off the heat before adding the eggs -- if the pan is too hot the eggs will scramble into bits instead of forming a smooth sauce.
- Grate the cheese as finely as possible so it melts evenly and does not clump.
- Guanciale (cured pork cheek) is traditional, but pancetta works well and regular bacon can substitute in a pinch.
Cooking times vary by equipment -- cook to temperature and to taste.
