Carbonara is a classic Italian pasta dish renowned for its simplicity and indulgent flavor. Made with a handful of ingredients including spaghetti, eggs, pancetta or guanciale (cured pork cheek), Parmesan cheese, and black pepper, Carbonara comes together quickly yet delivers a rich and satisfying meal. The pasta is typically cooked al dente and then tossed with a mixture of beaten eggs, grated cheese, and crispy pancetta, creating a creamy sauce that clings to every strand of pasta. The heat from the pasta cooks the eggs just enough to create a luscious, velvety texture without scrambling them. Finished with a generous sprinkle of freshly cracked black pepper, Carbonara is a timeless favorite that celebrates the simplicity of Italian cuisine while offering a truly indulgent dining experience.
Carbonara
Ingredients
- 1 ounce Pecorino Romano cheese plus more for serving
- 8 ounces guanciale or pancetta
- 1 pound dry spaghetti
- 2 tsp kosher salt plus more as needed
- 4 large eggs
- 2 large egg yolks
- 1 tsp coarsely ground black pepper plus more for serving
Instructions
- Bring a large pot of water to a boil over medium-high heat. Meanwhile, finely grate 1 ounce Pecorino Romano cheese on a Microplane (2/3 to 1 scant cup). Cut the guanciale into 1/2-inch-wide by 3/4- to 1-inch-long pieces (about 1 1/2 cups).
- Place the guanciale in a large skillet, preferably nonstick. Cook over medium heat until it starts sizzling, about 2 minutes. Reduce the heat to medium-low and cook, stirring occasionally, until the guanciale is browned and crisp, 6 to 10 minutes more.
- Meanwhile, add 1 pound dry spaghetti and 2 teaspoons kosher salt to the boiling water. Cook according to package directions until the pasta is just al dente, 8 to 12 minutes. Place 4 large eggs and 2 large egg yolks in a medium bowl and whisk until combined. Add the Pecorino and a pinch of kosher salt, and whisk until combined.
- When the guanciale is ready, transfer to a plate with a slotted spoon. Add 1 teaspoon coarsely ground black pepper to the skillet, turn off the heat, and stir to combine. Let cool for 1 minute.
- While whisking constantly, slowly stream in 1 tablespoon of the fat from the skillet into the egg mixture, then slowly stream in 1/4 cup of the pasta cooking water.
- When the spaghetti is ready, turn off the heat, then transfer it directly to the skillet with tongs. It’s OK if some water clings to the pasta. Add 1/4 cup pasta water to the skillet and toss until the pasta is well-coated and most of the water and fat in the pan have been absorbed.
- While tossing the pasta constantly, slowly start pouring the egg mixture into the skillet, pouring into the center over the pasta and not around the edges.
- Return the guanciale to the pan. Turn the heat on to the lowest setting and cook, tossing constantly, until the sauce starts to thicken and coats the pasta, 1 to 2 minutes. Make sure to move the skillet around so any hot spots on the burner don’t scramble the eggs. Remove the pan from the heat.
- Taste and season with more kosher salt and black pepper as needed. Transfer to a large bowl or individual serving bowls and serve immediately with more grated Pecorino and a few grinds of pepper on top if desired.