Spaghetti alla Carbonara

Name: Spaghetti alla Carbonara
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 400 g spaghetti; 150 g guanciale; 4 egg yolks; 80 g Pecorino Romano; 1 tsp black pepper; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Spaghetti alla Carbonara traces its roots to Rome, where it graces tables as a staple of Roman cuisine. Traditionally, it's enjoyed at lunch or dinner, often finding its way into the heart of a casual gathering or a comforting family meal. This dish is a tribute to simplicity, relying on the quality of its few ingredients and the mastery of technique to achieve perfection.

The silky sauce clings lovingly to each strand of spaghetti, a result of creamy egg yolks and sharp Pecorino Romano cheese. The guanciale provides a savory depth, crisping up to lend texture against the smoothness of the pasta. A whisper of black pepper completes the dish, adding a gentle warmth that ties the flavors together.

Ingredients

400 gspaghetti
150 gguanciale
4egg yolks
80 gPecorino Romano
1 tspblack pepper
to tastefine sea salt

Method

Fill a large pot with water and bring it to a rolling boil. Once boiling, add a generous amount of fine sea salt to the water. The water should taste like the sea, which helps season the spaghetti as it cooks.
While the water is heating, cut 150 g of guanciale into small strips, about 1 cm wide. Place a wide pan over medium heat and add the guanciale. Cook until the fat renders and the guanciale becomes crispy and golden brown, about 5-7 minutes. Remove the pan from heat and set it aside, leaving the rendered fat in the pan.
In a mixing bowl, combine 4 egg yolks and 80 g of finely grated Pecorino Romano. Add 1 tsp of freshly ground black pepper to the mixture. Whisk everything together until smooth and creamy, forming a thick paste. This will be the base of your sauce.
Once the water is boiling, add 400 g of spaghetti to the pot. Stir occasionally to prevent sticking. Cook until the spaghetti is just shy of al dente, which means it should still have a slight bite in the center.
Before draining the pasta, reserve a cup of the starchy cooking water. This water is crucial for adjusting the sauce's consistency later.
Drain the spaghetti and immediately transfer it to the pan with the guanciale and rendered fat. Toss the spaghetti to coat it in the fat, ensuring every strand is covered.
Remove the pan from the heat and quickly add the egg and cheese mixture to the spaghetti. Toss vigorously to combine, adding a little reserved pasta water at a time to create a smooth, creamy sauce. The heat from the pasta will cook the eggs gently, creating a silky texture.
Taste the pasta and adjust for salt if necessary. Serve the Spaghetti alla Carbonara immediately, garnished with additional Pecorino Romano and a sprinkle of black pepper if desired.