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Spaghetti Carbonara

Spaghetti Carbonara

Updated March 22, 2026

Creamy pasta tossed with crispy guanciale, egg yolk, Pecorino Romano, and cracked black pepper—no cream.

Cook time
35 min
Rating
…

Ingredients

Scale
Measurement units
  • 1 lb spaghetti
  • 8 oz guanciale, cut into lardons
  • 6 whole egg yolks
  • 1 whole whole egg
  • 1 ½ cup Pecorino Romano, finely grated
  • 2 tsp freshly ground black pepper
  • 2 tbsp salt for pasta water

Instructions

Render the guanciale
Place guanciale (8 oz) in a large skillet over medium heat (325–350°F surface).
Cook, stirring occasionally, until fat renders and meat is crispy.
Remove skillet from heat and set aside, keeping the fat in the pan.
Equipment: large skillet
Make the egg mixture
Add yolks (6 whole) and egg (1 whole) to a mixing bowl and whisk together.
Whisk in Pecorino (1 ¼ cup) (reserve ¼ cup for serving) and black pepper (1 ½ tsp) until the mixture is smooth and combined.
Equipment: mixing bowl, whisk
Cook the pasta
Bring a large pot of water to a rolling boil and add salt (2 tbsp).
Add spaghetti (1 lb) and cook until al dente according to package directions.
Before draining, reserve 1.5 cups of pasta cooking water, then drain the pasta.
Equipment: large pot, colander
Combine the ingredients
Add the hot drained pasta to the skillet with the guanciale (off heat) and toss to coat in the fat.
Pour in the egg mixture and toss constantly and vigorously so the eggs emulsify rather than scramble.
Add reserved pasta water a splash at a time, continuing to toss, until the sauce is silky and coats the pasta.
Equipment: large skillet, tongs
Serve hot
Divide the pasta into warm bowls immediately.
Top each portion with the remaining Pecorino (¼ cup) and a generous grind of black pepper (½ tsp). Serve at once.

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