Italian · Main · Medium
Pasta Carbonara
Silky ribbons of pasta glossed with egg, pecorino, and crisped pork. No cream, ever; the sauce makes itself.
The whole recipe in 60 seconds
Pasta Carbonara, in 5 ideas
- The cardinal rule: never let the eggs hit direct high heat or you get scrambled eggs instead of sauce.
- Guanciale is traditional and worth seeking out, but pancetta is a fine substitute.
- The starchy pasta water is the real sauce maker; it emulsifies the egg and cheese into silk.
- Work fast once the pasta is drained; carbonara waits for no one.
- Romans use pecorino only. Parmesan is milder; a half-and-half blend is a good compromise.
What you need
Ingredients
- 1 lb spaghetti or rigatoni
- 8 oz guanciale or pancetta, diced
- 4 large egg yolks plus 1 whole egg
- 1 1/2 cups finely grated pecorino romano
- 2 tsp coarsely ground black pepper
- Salt for the pasta water
How to make it
Directions
- Bring a large pot of well-salted water to a boil. Whisk the yolks, whole egg, pecorino, and black pepper in a bowl.
- Cook the guanciale in a cold skillet over medium heat, stirring, until crisp and the fat renders, about 8 minutes. Remove from heat.
- Boil the pasta until just shy of al dente. Reserve 1 cup of pasta water before draining.
- Toss the hot pasta into the skillet with the guanciale. Wait 1 minute so it is hot but not scorching.
- Pour in the egg mixture, tossing constantly and adding splashes of pasta water until a glossy sauce coats every strand.
- Serve immediately with extra pecorino and black pepper.
Money saver. Save the guanciale fat. A spoonful enriches roasted vegetables, beans, or tomorrow's scrambled eggs.