Spaghetti Carbonara
A silky egg and pecorino emulsion with crisp guanciale and plenty of black pepper.
About This Dish
True carbonara contains no cream. Hot pasta, cheese, eggs, and starchy cooking water create its creamy texture.
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Stages
- Sauce10 min
- Pasta10 min
- Emulsion5 min
Step-by-Step Instructions
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1
Dice the guanciale and cook it over medium heat until the fat renders and the pieces become crisp.
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2
Whisk the egg yolks and whole egg with the finely grated cheeses and half the pepper.
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3
Cook the spaghetti until al dente and reserve one cup of the cooking water.
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4
Transfer the pasta to the guanciale, remove the skillet from the heat, and let it cool for 30 seconds.
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5
Add the egg mixture and toss quickly, adding pasta water a little at a time until the sauce is creamy.
