Creamy Egg and Guanciale Pasta — Spaghetti alla Carbonara
A Roman pasta of spaghetti tossed in rendered guanciale and a creamy emulsion of egg yolks, Pecorino Romano, and freshly ground black pepper, the residual heat of the pasta cooking the eggs into a glossy sauce without scrambling.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 100g guanciale into 5mm batons. Whisk 4 egg yolks, 2 whole eggs, 60g Pecorino Romano, and 1.5 tsp cracked black pepper in a bowl until thick paste. Measure 3 tsp sea salt and have 240ml pasta water ready.
Boil
Bring 4L water to a rolling boil, salt with 3 tsp. Drop in 200g spaghetti, stir at start, cook 8 minutes until al dente—slightly firmer than package time. When 1 minute remains, scoop 240ml pasta water into a jug.
Saute
Place guanciale batons in a cold large skillet over medium heat, cook 6-7 minutes stirring occasionally until fat renders and meat turns golden and crisp. Remove skillet from heat, lift guanciale out with a slotted spoon, leaving rendered fat in pan.
Build 1
Drain pasta and immediately tip into the skillet of guanciale fat (off heat). Toss pasta in fat for 30 seconds. Pour in 6 tbsp pasta water and toss 15 seconds to cool pan safely.
Build 2
Pour egg-cheese mixture over pasta. Toss vigorously for 60 seconds, adding pasta water 1 tbsp at a time, until sauce becomes glossy and coats every strand. Add crisp guanciale back in, toss once more.
Plate
Divide spaghetti between 2 serving plates. Top each with remaining 10g Pecorino Romano and a heavy grind of cracked black pepper. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.