Spaghetti Carbonara

Spaghetti carbonara should be creamy without cream. The sauce comes from eggs, Pecorino Romano, rendered guanciale fat and starchy pasta water. The challenge is heat: too much and the eggs scramble, too little and the sauce stays loose.

Everything should be ready before the pasta is drained because carbonara comes together quickly at the end.

Render the Guanciale First

Cut the guanciale into strips and start it in a cool pan. Cook gently until the fat melts and the edges become crisp. Keep the rendered fat because it seasons the pasta.

Pancetta can work in a pinch, but guanciale gives the classic Roman flavour.

Ingredients for Spaghetti Carbonara

360 g spaghetti.
150 g guanciale.
4 egg yolks, or a mix of yolks and whole eggs.
90 g Pecorino Romano, finely grated.
Black pepper, freshly ground.
Salt for the pasta water.
Pasta cooking water.

Make the Sauce Off Direct Heat

Mix eggs, Pecorino and black pepper in a bowl. Toss drained pasta with the guanciale, then remove the pan from direct heat. Add the egg mixture and loosen with pasta water until glossy.

If the sauce thickens too quickly, keep tossing and add a little more water. Do not put it back over high heat.

Serve Immediately

Carbonara is best the moment the sauce coats the pasta. Finish with more pepper and Pecorino.

Common Carbonara Mistakes

The biggest mistake is adding the egg mixture over strong heat. The pan should be hot enough to thicken the sauce, but not so hot that it scrambles. Work off the heat and use pasta water to control the texture.

The second mistake is using too much salt in the pasta water. Guanciale and Pecorino are already salty, so season carefully and taste before adding more cheese at the table.