Spaghetti Carbonara

Ingredients

• 200 g Spaghetti (100 g per serving, cooked al dente)
• 160 g Guanciale (Cut into large cubes; remove the outer rind)
• 60 g Pecorino Romano cheese (Finely grated; use a quality aged Pecorino)
• 4 pcs Egg yolks (Only yolks, beaten until smooth; about 2 yolks per serving)
• 1 tsp Freshly ground black pepper (Generously ground; added at several stages)
• 1 tbsp Kosher salt (For pasta water)

Instructions

1. Prepare the ingredients

   Grate the Pecorino Romano finely, cut the guanciale into large cubes after removing the rind, separate the egg yolks and beat them in a bowl with a pinch of freshly ground black pepper until smooth.

   Time: PT6M

2. Render the guanciale

   Place the skillet over medium‑high heat, add the guanciale cubes (no oil or butter) and sauté until the fat is rendered and the pieces are crisp, about 5 minutes.

   Time: PT5M

   Temperature: medium‑high

3. Cook the spaghetti

   Bring a large pot of water to a rolling boil, add a tablespoon of kosher salt, then add the spaghetti. Cook for 10 minutes or until al dente, stirring occasionally.

   Time: PT10M

   Temperature: 212°F

4. Create the sauce and combine

   Drain the spaghetti, reserving the hot water. Add a splash (≈¼ cup) of the pasta water to the skillet with the rendered guanciale fat and a pinch of pepper; toss the hot spaghetti in the pan. Remove the pan from the heat, quickly pour the beaten yolk mixture over the pasta, and stir vigorously so the heat gently cooks the yolks without scrambling. Add the grated Pecorino and continue stirring, adding more pasta water a tablespoon at a time until a creamy coating forms.

   Time: PT4M

5. Plate and garnish

   Divide the pasta between two plates, top with the crisp guanciale cubes, a final sprinkle of grated Pecorino and a generous grind of black pepper.

   Time: PT2M

Nutrition Facts

Calories

550

Protein

25 g

Carbohydrates

60 g

Fat

25 g

Fiber

3 g

Ingredient Substitutions

• Instead of Spaghetti: Linguine, Bucatini
• Instead of Guanciale: Pancetta (less authentic), Uncured bacon
• Instead of Pecorino Romano cheese: Parmigiano-Reggiano (different flavor), Grana Padano
• Instead of Egg yolks: Whole eggs (use 2 eggs per serving)
• Instead of Freshly ground black pepper: White pepper
• Instead of Kosher salt: Sea salt

Equipment Needed

• Large pot
• Frying pan or skillet (wide, preferably stainless steel)
• Microplane or fine grater
• Mixing bowl
• Whisk or fork
• Tongs or pasta fork
• Ladle
• Kitchen scale
• Chef’s knife

Critical Steps — Do Not Skip

• Sauté guanciale without added oil to render authentic fat
• Combine egg yolk mixture off the heat to avoid scrambling
• Use pasta water to achieve a smooth, emulsified sauce

Chef Tips from the Video

• Use the highest quality air‑cured guanciale for authentic flavor; pancetta works but lacks the same depth.
• Grate the Pecorino just before use to keep it airy and prevent clumping.
• A generous amount of freshly ground black pepper is essential; it brightens the dish.

Troubleshooting

Storage

Refrigerator: Best eaten immediately; leftovers can be stored in an airtight container for up to 24 hours, but the texture will change.

Freezer: Not recommended; the sauce does not freeze well.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Grate the Pecorino and store in an airtight container in the fridge
• Cube the guanciale and keep refrigerated; it can be pre‑cut up to 24 hours ahead
• Beat the yolks with pepper and cover; refrigerate for up to 2 hours before cooking