Spaghetti alla Carbonara
A silky Roman classic where creamy eggs coat tender spaghetti with crispy guanciale. Finished with sharp Pecorino Romano and cracked pepper, this dish is pure simplicity and pure satisfaction—ready in under 20 minutes.
- 400g spaghetti
- 150g guanciale, diced (or pancetta if unavailable)
- 3 large eggs
- 100g Pecorino Romano cheese, finely grated
- To taste freshly ground black pepper
- To taste salt
- Boil the Pasta Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente according to package instructions. Before draining, reserve about 1 cup of pasta water—this starchy liquid is essential for the sauce.
- Render the Guanciale Meanwhile, place the diced guanciale in a large pan over medium heat. Cook for 5–7 minutes, stirring occasionally, until the pork is crispy and golden. Remove from heat; the residual heat will keep the fat warm without browning further.
- Prepare the Egg Mixture In a bowl, whisk together the eggs, grated Pecorino Romano, and a generous pinch of freshly ground black pepper. The mixture should be well combined but smooth—this becomes your creamy sauce.
- Combine the Pasta Add the hot drained spaghetti directly to the pan with the guanciale and fat. Toss gently to coat every strand. Remove the pan from heat immediately—this step is critical to avoid scrambling the eggs.
- Create the Sauce Working quickly, pour the egg and cheese mixture over the pasta while tossing vigorously. The residual heat will cook the eggs into a silky, creamy sauce. If needed, add reserved pasta water a tablespoon at a time until you reach the desired consistency—the pasta should glisten, not be watery or dry.
- Serve Immediately Divide into bowls and top with extra Pecorino Romano and cracked black pepper. Serve at once while the pasta is still hot and creamy. This dish waits for no one.
Chef's Note: The cardinal rule of carbonara is heat control. The eggs must cook from the residual warmth of the pasta and the pan — never from a direct flame. The moment the pan goes back on the burner with the egg mixture in it, you have scrambled eggs, not carbonara. Take the pan off the heat before you add the egg mixture, toss fast, and use pasta water to loosen if it tightens up.
Traditionalists will insist on guanciale (cured pork cheek) over pancetta, and they are right — it renders with a different flavour, fattier and more nuanced. But pancetta is a perfectly respectable substitute if guanciale is unavailable. One thing that is not negotiable: no cream. Carbonara's creaminess comes entirely from the emulsification of eggs, cheese, fat, and starch. Adding cream is a shortcut that flattens the flavour and misses the point of the dish entirely.
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