Traditional Carbonara Spaghetti

Ingredients

• 200 g Spaghetti (Dry pasta, al dente cooking)
• 120 g Guanciale (pork cheek) (Cut into lardons)
• 3 units Egg yolks (Fresh, at room temperature)
• 80 g Parmesan (or Pecorino Romano) (Finely grated)
• 1 tsp Freshly ground black pepper (Crushed with a pestle)
• 1 tsp Salt (For the cooking water)
• 100 ml Pasta cooking water (reserved) (Reserved for emulsification)

Instructions

1. Boil water and cook the pasta

   Fill a large pot with water (1 L of water per 100 g of pasta), add a teaspoon of salt and bring to a boil. Drop in the spaghetti and cook 8‑10 minutes until al dente. Reserve 100 ml of cooking water then drain the pasta.

   Time: PT10M

   Temperature: eau bouillante

2. Render the guanciale

   Heat the pan over medium‑high heat, add the guanciale lardons and fry until they are golden and the fat has rendered, about 5 minutes. Remove from heat and set aside the rendered fat and the crispy pieces.

   Time: PT5M

   Temperature: moyen‑élevé

3. Prepare the egg and cheese mixture

   In a bowl, whisk the three egg yolks with the grated parmesan (or pecorino) until a homogeneous paste forms. Add a generous pinch of crushed black pepper.

   Time: PT5M

4. Reserve the cooking water

   Measure 100 ml of pasta cooking water and keep it handy for the final emulsion.

   Time: PT1M

5. Drain the pasta

   Drain the spaghetti keeping the bowl of guanciale fat. Return the pasta to the hot pot or to the guanciale pan to keep it warm.

   Time: PT2M

6. Assemble the carbonara

   Pour the egg‑cheese mixture over the very hot pasta off the heat. Immediately add the guanciale fat and the small amount of reserved cooking water. Toss quickly with tongs or a spatula to emulsify and obtain a creamy yet fluid sauce.

   Time: PT3M

7. Season and serve

   Taste and adjust salt if needed, add a final turn of black pepper. Place the spaghetti on pre‑heated plates and sprinkle with the remaining crispy guanciale.

   Time: PT1M

8. Tasting

   Serve immediately, enjoy the velvety texture and the aroma of the guanciale. Enjoy!

   Time: PT1M

Nutrition Facts

Calories

550

Protein

25 g

Carbohydrates

70 g

Fat

20 g

Fiber

3 g

Ingredient Substitutions

• Instead of Spaghetti: Penne, Fettuccine
• Instead of Guanciale (pork cheek): Pancetta, Smoked bacon
• Instead of Egg yolks: Whole eggs (separate whites)
• Instead of Parmesan (or Pecorino Romano): Grana Padano

Equipment Needed

• Large pot
• Pan or sauté pan
• Mixing bowl
• Whisk or fork
• Cheese grater
• Measuring spoon (tsp)
• Kitchen tongs or wooden spatula
• Colander or slotted spoon
• Pre‑heated plates

Critical Steps — Do Not Skip

• Render the guanciale without burning it
• Mix the egg yolks with the cheese off the heat to avoid coagulation
• Emulsify with the cooking water to achieve a creamy sauce
• Serve immediately on a hot plate

Chef Tips from the Video

• Use authentic guanciale or, if unavailable, high‑quality pancetta
• Prefer Pecorino Romano for its sharper flavor compared to parmesan
• Work quickly once the pasta is drained so the heat emulsifies the yolks without cooking them
• Serve on a pre‑heated plate to prevent the sauce from solidifying

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container, consume within 24 h. Reheat gently over low heat adding a splash of cooking water to loosen the sauce.

Freezer: Not recommended, the sauce texture degrades in the freezer.

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

Make-Ahead Tips

• Render the guanciale ahead of time and keep it in the refrigerator
• Grate the cheese and store it in an airtight bowl
• Pre‑mix the egg yolks and cheese, cover and refrigerate until use
• Cook the pasta al dente, cool under cold water, store with a drizzle of olive oil and reheat quickly