Entree: Italy – Lazio – Spaghetti alla carbonara (Spaghetti with eggs, Pecorino Romano, and guanciale)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 8 min

Total 18 min

Ingredients

- 1 lb (454 g) spaghetti
- 6 oz (170 g) guanciale, diced
- 3 large eggs
- 1 cup (100 g) Pecorino Romano, finely grated
- 1/2 tsp (2.5 g) fine sea salt (for pasta water)
- 2 tsp (4 g) freshly ground black pepper

Instructions

1. Bring a large pot of water to a rolling boil, add the salt, and cook the spaghetti until al dente according to package directions, reserving 1 cup (240 ml) of the pasta cooking water before draining.
2. While the pasta cooks, place the diced guanciale in a cold skillet, then set over medium heat and render until crisp and golden, about 6–8 minutes; remove from heat.
3. In a bowl, whisk the eggs with the grated Pecorino Romano and the freshly ground black pepper until a smooth paste forms.
4. Add the drained hot pasta to the skillet with the guanciale (off the direct heat) and toss to coat in the rendered fat; gradually add about 1/3 cup (80 ml) reserved pasta water and toss to loosen.
5. Remove the skillet from heat and quickly add the egg–cheese mixture, tossing vigorously and adding more reserved pasta water as needed to create a glossy, creamy sauce without scrambling the eggs, about 1–2 minutes.
6. Adjust seasoning with additional black pepper, serve immediately, and finish with an extra sprinkle of Pecorino if desired.