Italian · Dinner
Spaghetti carbonara
Roman spaghetti coated off heat with guanciale fat, egg yolks, Pecorino Romano, black pepper, and pasta water into a glossy sauce without cream.

Equipment
- Use another covered 12-inch oven-safe skillet or transfer before the oven finish.
Ingredients
1× recipe · Makes 4 servings
- 12 ounces spaghetti
- 1 tablespoon kosher salt
- 6 ounces guanciale, cut into short batons
- 4 pasteurized large egg yolks
- 1 pasteurized large egg
- 1 1/2 cups finely grated Pecorino Romano, divided
- 2 teaspoons coarsely ground black pepper, divided
Instructions
Boil spaghetti in 3 quarts water with salt until just shy of al dente. Before draining, reserve 2 cups starchy pasta water.
Meanwhile cook guanciale in a over medium-low until fat renders and edges crisp, 8 to 10 minutes. Remove from heat. Whisk yolks, whole egg, 1 cup Pecorino, and half the pepper into a thick paste.
Add drained pasta to warm guanciale and toss. Let the pan cool 30 seconds, then add egg mixture off heat, tossing vigorously and adding hot pasta water a tablespoon at a time until glossy and flowing.
Serve immediately with remaining Pecorino and pepper. If sauce tightens, loosen with more pasta water; never return it to direct high heat.
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