Spaghetti Carbonara

This Roman classic achieves silky perfection through technique alone - no cream required.

Ingredients

• 400g spaghetti
• 150g guanciale or pancetta, diced
• 4 large egg yolks
• 1 whole egg
• 100g Pecorino Romano, finely grated
• Freshly ground black pepper
• Salt for pasta water

Method

Prepare base

1. Dice guanciale into small cubes.
2. Whisk eggs with half the cheese and generous black pepper.
3. Bring large pot of salted water to boil.

Cook

1. Render guanciale in large skillet over medium heat until crispy.
2. Cook spaghetti until just shy of al dente, reserve 2 cups pasta water.
3. Remove guanciale pan from heat.
4. Add hot, drained pasta to guanciale with small amount of pasta water.

Create emulsion

1. Remove from heat completely.
2. Quickly add egg mixture, tossing vigorously with tongs.
3. Add pasta water gradually while tossing to create creamy sauce.
4. Add remaining cheese, toss until silky.
5. Season with pepper, serve immediately.

Critical technique

The pasta must be hot but the pan off heat when adding eggs to prevent scrambling.

Ingredient authenticity

Guanciale (cured pork jowl) is traditional, but pancetta works. Pecorino Romano provides the characteristic sharp, salty flavor.

This dish exemplifies how perfect technique transforms simple ingredients into culinary poetry.