Classic Spaghetti Carbonara

This rich and creamy Roman pasta dish relies on the emulsion of eggs and cheese for its signature sauce. It is a comforting, silky meal that brings authentic Italian flavors to your kitchen.

Ingredients

1 lb (450 g)

dried spaghetti

0.5 lb (225 g)

guanciale or pancetta, diced

3 whole

large eggs

1.5 cups

freshly grated Pecorino Romano cheese

1 teaspoon

freshly cracked black pepper

2 tablespoons

salt

Steps

1. 1

   Fill a large pot with 4 quarts of water, add 2 tablespoons salt, and bring it to a rolling boil over high heat.

2. 2

   Add 1 lb (450 g) dried spaghetti to the large pot and boil until the pasta is al dente, firm to the bite, about 9 minutes.

3. 3

   Whisk 3 large eggs and 1.5 cups freshly grated Pecorino Romano cheese together in a medium mixing bowl until they form a thick, smooth paste.

4. 4

   Place a 12-inch nonstick skillet over medium heat and add 0.5 lb (225 g) diced guanciale, cooking until the fat has rendered and the edges are golden brown, about 6 minutes.

5. 5

   Transfer 1 cup of the boiling pasta water to a measuring cup, then drain the remaining pasta using a colander.

6. 6

   Add the drained pasta to the 12-inch nonstick skillet with the guanciale and remove the pan from the heat entirely.

7. 7

   Pour the egg and cheese mixture over the pasta, tossing rapidly with tongs while adding 0.5 cups of the reserved pasta water to create a creamy sauce that reaches an internal temperature of 160°F (71°C) when checked with a meat thermometer.

8. 8

   Sprinkle 1 teaspoon freshly cracked black pepper over the pasta and toss one final time until the sauce is glossy and coats the noodles evenly, about 1 minute.

Per serving: 580 calories · 22 g protein · 65 g carbs · 24 g fat

Recipes and nutrition are AI-generated; check ingredients for allergies before cooking.