Classic Italian Spaghetti Carbonara

Ingredients

• 100 g Spaghetti (dry, preferably bronze‑cut)
• 50 g Guanciale (cut into thin strips; reserve extra pieces for garnish)
• 30 g Pecorino Romano (finely grated with a microplane)
• 20 g Parmesan (finely grated with a microplane)
• 1 large Egg (use only the yolk; reserve the white for pastry)
• 1 tsp Black Pepper (whole peppercorns freshly cracked)
• 1 tsp Salt (lightly salted pasta water; adjust to taste)

Instructions

1. Slice the guanciale

   Trim any rind from the guanciale and cut it into thin, uniform strips about 5 mm wide.

   Time: PT2M

2. Render the guanciale

   Place the strips in a cold non‑stick skillet, then set the heat to medium. Cook, stirring occasionally, until the fat melts and the pieces become crisp and golden, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

3. Boil the pasta

   Fill a large pot with water, add 1 tsp salt, and bring to a rolling boil. Add the spaghetti and cook al dente (about 14 minutes for this brand). Reserve ½ cup of the starchy cooking water before draining.

   Time: PT14M

   Temperature: Boiling

4. Grate the cheeses

   While the pasta cooks, grate Pecorino Romano and Parmesan using a microplane into a large mixing bowl.

   Time: PT3M

5. Separate egg yolk

   Crack one large egg, separate the yolk from the white, and place the yolk into the bowl with the grated cheeses. Keep the white for a future pastry.

   Time: PT1M

6. Create the sauce base

   Whisk the yolk‑cheese mixture until smooth. Add 1‑2 tablespoons of the rendered guanciale fat, a splash (≈2 Tbsp) of the reserved pasta water, and a generous pinch of freshly cracked black pepper. Whisk until a thick but pourable paste forms.

   Time: PT5M

7. Combine pasta and sauce

   Remove the skillet from the heat. Add the drained spaghetti to the pan with the remaining guanciale and a small amount of its rendered fat. Toss to coat, then slowly pour the egg‑cheese mixture over the pasta, stirring continuously off the heat. Add extra pasta water a tablespoon at a time until the sauce becomes glossy and clings to the noodles.

   Time: PT5M

8. Plate and garnish

   Twirl the pasta onto a warm plate, sprinkle the reserved crispy guanciale strips on top, and finish with an extra grind of black pepper. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

650

Protein

30 g

Carbohydrates

70 g

Fat

25 g

Fiber

3 g

Ingredient Substitutions

• Instead of Spaghetti: Linguine, Bucatini
• Instead of Guanciale: Pancetta, Unsmoked bacon
• Instead of Pecorino Romano: Grana Padano, extra Parmesan
• Instead of Parmesan: Pecorino Romano, Grana Padano
• Instead of Egg: 2 egg yolks, 1 whole egg (adjust cheese)
• Instead of Black Pepper: pre‑ground pepper
• Instead of Salt: sea salt, kosher salt

Equipment Needed

• Non‑stick skillet
• Large pot
• Colander
• Microplane grater
• Whisk
• Mixing bowl
• Cutting board
• Chef’s knife
• Tongs (optional)
• Measuring cup (liquid) (optional)
• Timer (optional)

Critical Steps — Do Not Skip

• Render guanciale without burning – it provides the essential fat for the sauce.
• Whisk the egg yolk with cheese before adding any heat to avoid lumps.
• Combine the egg‑cheese mixture with the pasta off the heat; temperature control prevents scrambled eggs.

Chef Tips from the Video

• Use whole black peppercorns and grind them just before serving for maximum aroma.
• A microplane creates ultra‑fine cheese shreds that melt instantly.
• Reserve a small amount of the rendered guanciale fat for the sauce; it adds depth and gloss.

Troubleshooting

Storage

Refrigerator: Can be stored in an airtight container for up to 24 hours, but the texture will become drier; reheat gently with a splash of water.

Freezer: Not recommended – freezing alters the creamy texture.

Room temperature: Serve immediately; do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Pre‑slice the guanciale and keep it refrigerated.
• Grate Pecorino and Parmesan in advance and store in a sealed container.
• Separate the egg yolk and keep it covered in the fridge; add to sauce just before finishing.