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Spaghetti alla Carbonara

Serves 4 to 6 Entree pasta, Pasta & Rice

Spaghetti alla Carbonara

Spaghetti alla Carbonara is a staple of Roman home cooking, a dish that thrives on simplicity and authenticity. In the kitchens of Rome, it’s a weekday savior, comforting and reliable. The olive oil flows generously from the bottle, and salt is pinched and sprinkled without ceremony. This version captures the spirit of the Roman family table, where measurements are more about intuition than precision.

The result is a creamy, rich concoction, where silky egg yolks meld with sharp Pecorino Romano, enveloping each strand of spaghetti. Guanciale adds a salty, savory depth, while a final touch of black pepper brings gentle heat. This dish is a celebration of textures and flavors, unpretentious and deeply satisfying.

Ingredients

  • 400 gspaghetti
  • 200 gguanciale — cut into lardons
  • 4egg yolks
  • 80 gPecorino Romano — grated
  • 2 tbspextra virgin olive oil
  • to tastefine sea salt and black pepper

Method

  1. Bring a large pot of salted water to a rolling boil. Add 400 g of spaghetti and cook until just shy of al dente. This should take about 1-2 minutes less than the package instructions suggest. Before draining, reserve a cup of the starchy pasta water, as this will be crucial for the sauce.
  2. While the pasta cooks, cut 200 g of guanciale into small strips. Heat 2 tbsp of extra virgin olive oil in a wide skillet over medium-low heat. Add the guanciale and cook gently until the fat renders and the edges turn golden and crispy, about 5-7 minutes. Once done, remove the skillet from the heat to prevent the guanciale from scorching.
  3. In a mixing bowl, whisk together 4 egg yolks, 80 g of grated Pecorino Romano, and a generous crack of black pepper. The mixture should be smooth and slightly thick. This will form the base of your creamy sauce.
  4. Once the pasta is drained, immediately transfer it to the skillet with the guanciale and its rendered fat. Toss the pasta well to coat it evenly in the fat. Ensure the skillet is off the heat to prevent the eggs from scrambling in the next step.
  5. Pour the egg and cheese mixture over the hot pasta, tossing quickly and continuously to create a creamy sauce that clings to each strand. If the sauce seems too thick, gradually add reserved pasta water, a splash at a time, until the sauce reaches a glossy consistency.
  6. Finish the dish by adding more grated Pecorino Romano and a final crack of black pepper to taste. Serve immediately while the pasta is still warm and the sauce is creamy, capturing the essence of a true Roman Carbonara.
Cover of Authentic Italian Cuisine
From the cookbook

Authentic Italian Cuisine

This recipe is from Authentic Italian Cuisine by Yassine Sbiti — the Italian volume in the ComidaTime International Cuisines series.

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