Spaghetti alla Carbonara (Roman Egg and Pork Pasta)
Why this recipe works
- Classic Roman method: Egg yolk, Pecorino Romano, guanciale fat and pasta water create a creamy sauce without cream.
- Deep savoury flavour: Rendered guanciale brings porky richness, while Pecorino Romano adds sharp saltiness and black pepper gives the dish its signature bite.
- Silky sauce: Finishing the pasta off the heat lets the egg mixture thicken gently and cling to the spaghetti rather than scramble.
- Fast but focused: The sauce comes together while the pasta cooks, making this a quick dish where timing and heat control matter most.
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Authenticity notes
- Roman style: Carbonara is closely associated with Rome and is typically made with guanciale, Pecorino Romano, egg and black pepper, rather than cream.
- Common swaps: Pancetta and parmesan are practical alternatives, but they produce a milder, less distinctly Roman result.
Ingredient notes
- Choose guanciale if possible: Guanciale renders a particularly rich, savoury fat that helps carry the sauce and gives carbonara its characteristic depth.
- Grate the cheese finely: Finely grated Pecorino Romano blends more smoothly with the egg yolks and helps the sauce emulsify quickly.
- Watch the salt: Guanciale and Pecorino Romano are both salty, so season the pasta water generously but taste before adding any extra salt at the end.
Texture tips
- Control the heat: Remove the pan from the heat before adding the egg mixture; the residual heat from the pasta is enough to thicken the sauce gently.
- Add pasta water gradually: Loosen the sauce a splash at a time while tossing, stopping when it looks glossy and coats the spaghetti.
Timing notes
- Serve straight away: Carbonara is at its best as soon as the sauce is glossy and the pasta is coated; it thickens quickly as it sits.
- Prepare before draining: Have the guanciale rendered and the egg-cheese mixture ready before the pasta finishes, so the final toss happens quickly.
Equipment you'll need
Ingredients
Instructions
- Bring a large pot of water to the boil and season it generously with the fine sea salt. Add the spaghetti and cook until al dente, stirring once or twice.
- Meanwhile, cut the guanciale into small batons. Set a large frying pan over medium-low heat and cook the guanciale until the fat has rendered and the pieces are crisp and golden; add the extra virgin olive oil only if the pan looks dry at the start.
- In a mixing bowl, whisk the egg yolks with most of the Pecorino Romano cheese, reserving a little for serving. Stir in the black pepper.
- Just before draining, scoop out about 150 ml of the pasta water. Drain the spaghetti, then add it straight to the pan with the guanciale and toss to coat in the rendered fat.
- Take the pan off the heat and wait 30 seconds so the pasta stops sizzling. Add the egg and cheese mixture and toss vigorously with tongs, adding a splash of reserved pasta water a little at a time until the sauce turns glossy and coats the spaghetti without scrambling.
Recipe notes
Tips
- Keep the heat off when you add the egg yolks; the residual heat from the pasta is enough to thicken the sauce without curdling.
- Use the reserved pasta water gradually: you want a silky sauce that clings, not a watery puddle at the bottom of the pan.
- Food safety: if serving to pregnant people, young children, older adults, or anyone immunocompromised, use pasteurised egg yolk.
Substitutions
- Replace Pecorino Romano cheese with parmesan for a milder, less tangy finish.
- Replace guanciale with pancetta for a similar cured pork flavour, though it will be slightly less rich.
Storage
- Refrigerate up to 1 days
- Carbonara is best eaten straight away. If you have leftovers, cool quickly and refrigerate; reheat gently in a frying pan over low heat with a splash of water, tossing constantly until piping hot.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (25min active)
- Difficulty: Medium
- Cuisine: Italian
-
Allergens:
Eggs Gluten Milk Wheat
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