Classic Spaghetti Carbonara

How to Make It

• 1

  Step 1: Prepare your ingredients. Dice 150g (5.3 oz) of guanciale (Italian cured pork jowl) into small, even cubes. Grate 80g (2.8 oz) of fresh Pecorino Romano cheese. In a medium bowl, whisk together 2 whole eggs and 2 additional egg yolks until just combined. Season generously with freshly cracked black pepper.

• 2

  Step 2: Cook the guanciale. Place the diced guanciale in a cold, heavy-bottomed pan (preferably cast iron) over medium-low heat. Slowly render the fat, stirring occasionally, until the guanciale is crispy and golden brown (about 8-10 minutes). Remove the crispy guanciale with a slotted spoon and set aside, reserving the rendered fat in the pan.

• 3

  Step 3: Cook the pasta. Bring a large pot of heavily salted water to a rolling boil. Add 320g (11.3 oz) of spaghetti and cook according to package directions until al dente. Just before draining, reserve about 1 cup (240ml) of the starchy pasta water.

• 4

  Step 4: Combine the sauce. Immediately transfer the drained, hot spaghetti directly into the pan with the reserved guanciale fat. Add the whisked egg and cheese mixture. Working quickly, toss vigorously, adding a tablespoon or two of the reserved pasta water at a time, until the sauce emulsifies into a creamy, glossy coating. The heat from the pasta and pan will cook the eggs gently without scrambling them.

• 5

  Step 5: Finish and serve. Stir in most of the crispy guanciale, reserving some for garnish. Taste and adjust seasoning with more black pepper if desired. Serve immediately in warm bowls, topped with the remaining crispy guanciale and an extra sprinkle of Pecorino Romano. Enjoy your authentic Roman masterpiece!