Rome’s most famous pasta, made with just five ingredients and no cream in sight. Silky egg yolks, salty Pecorino Romano and crisp guanciale coat every strand of spaghetti in a glossy, golden sauce. It comes together in the time the pasta takes to boil — twenty-five minutes from pan to plate.
Ingredients
- 400g spaghetti
- 150g guanciale, cut into small strips
- 4 egg yolks, plus 1 whole egg
- 100g Pecorino Romano, finely grated
- 2 tsp black pepper, freshly cracked
- Salt, for the pasta water
- Extra Pecorino, to serve
Method
- Boil the pasta: bring a large pot of salted water to the boil and cook the spaghetti until very al dente. Before draining, keep a mug of the starchy pasta water.
- Crisp the guanciale: while the pasta cooks, fry the guanciale in a dry pan over medium heat until crisp and golden, about 5 minutes. Take the pan off the heat.
- Make the sauce: whisk the yolks, the whole egg, the Pecorino and the black pepper in a bowl until thick and creamy.
- Toss: tip the drained spaghetti into the pan with the guanciale and toss for a minute so the pasta picks up the fat.
- Finish off the heat: take the pan off the heat completely. Pour in the egg mixture and toss fast, loosening with splashes of the reserved pasta water, until the sauce turns glossy and coats every strand.
- Serve: serve at once with extra Pecorino and a good crack of black pepper. Never reheat — the sauce will scramble.
Recipe Card — Spaghetti Carbonara
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Serves: 4
Category: Main Dishes · Quick Meals
Cuisine: Italian