Classic Spaghetti Carbonara
An authentic and delicious spaghetti carbonara recipe with guanciale, pecorino, eggs, and black pepper.
25m2Servings
Nutrition
632kcal
28gProtein
54gCarbs
33gFat
Ingredients
Guanciale or Smoked Bacon/Pancetta
80 g
Garlic Clove
Optional
1 clove
Black Peppercorns
1 tsp
Free Range Egg
1 whole
Pecorino Cheese
20 g
Spaghetti
160 g
Salt
to taste
Equipment
Mortar and Pestle
Fine Mesh Sieve
Instructions
1Prepare Ingredients
10m
10mPrepare Guanciale
Remove the skin from the guanciale and dice it into 1cm cubes.
Prepare Garlic
Lightly crush the garlic clove.
Grind Pepper
Grind the black peppercorns in a mortar and pestle. Sieve to remove the outer skin, keeping the finer inner part.
Prepare Cheese
Finely grate the pecorino cheese.
Prepare Egg Mixture
Crack the egg into a bowl, add the grated pecorino, and whisk together.
2Cook Guanciale and Pasta
15m
15mRender Guanciale
Place the diced guanciale into a cold pan and turn the heat to medium-high. Render the fat until the guanciale is golden and crispy.
Add Garlic and Pepper
Add the crushed garlic clove and the ground black pepper to the pan with the guanciale. Cook for a minute until fragrant.
Cook Pasta
Meanwhile, bring a pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente (about 8 minutes).
Combine Pasta and Guanciale
Remove the garlic clove from the pan. Drain the spaghetti, reserving about 100ml of the pasta water. Add the spaghetti to the pan with the guanciale and rendered fat.
3Emulsify Sauce
5m
5mAdd Pasta Water
Add a splash of the reserved pasta water to the pan and toss the spaghetti vigorously. This will help create a creamy sauce.
Temper Egg Mixture
Remove the pan from the heat. Gradually add the egg and pecorino mixture to the hot pasta, tossing continuously to temper the eggs and create a creamy sauce without scrambling them.
Adjust Consistency
Add more pasta water, a tablespoon at a time, if needed to reach your desired creamy consistency.
4Serve
2m
2mPlate Carbonara
Serve the spaghetti carbonara immediately onto warm plates.
Garnish
Finish with an extra grating of pecorino cheese and a final grind of black pepper.
Tips
Use guanciale for the most authentic flavor, but good quality pancetta or smoked bacon can be substituted.
Temper the eggs off the heat to prevent them from scrambling. The residual heat from the pasta and pan is enough to cook them gently.
The starchy pasta water is crucial for creating the creamy sauce; don't skip reserving it.
Serve immediately for the best texture and flavor.