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Spaghetti Carbonara

Spaghetti alla carbonara

Real carbonara has no cream. The silky sauce comes from egg yolks, sharp Pecorino Romano and starchy pasta water, all brought together off the heat. The one thing that can go wrong is scrambled eggs, and step 5 is how you avoid them.

Prep
10 min
Cook
20 min
Total
30 min
Serves
4

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An illustration of Spaghetti Carbonara
Carbonara, illustrated for Tastybop

Ingredients

  • 14 oz (400 g) spaghetti
  • 5 oz (150 g) guanciale, or pancetta or thick-cut bacon
  • 4 large egg yolks plus 1 whole egg, at room temperature
  • 3 oz (85 g) Pecorino Romano, finely grated, plus extra to serve
  • 2 tsp coarsely ground black pepper
  • Salt, for the pasta water

Instructions

  1. Bring a large pot of water to a boil and salt it lightly. Guanciale and Pecorino are both salty, so use less than you normally would.
  2. Cut the guanciale into thick strips. Put it in a wide, cold skillet over medium-low heat and cook for 8 to 10 minutes, until the fat has melted and the edges are crisp. Turn off the heat and leave the meat and fat in the pan.
  3. In a bowl, whisk the yolks, whole egg, Pecorino and pepper into a thick paste.
  4. Boil the spaghetti until 1 minute short of the package time. Scoop out 1 1/2 cups (360 ml) of the cooking water, then lift the pasta straight into the skillet.
  5. Add a splash of pasta water and toss over medium heat for 1 minute, so the spaghetti soaks up the fat. Take the pan off the heat and wait 1 minute. This pause is what keeps the eggs from scrambling.
  6. Stir 2 tablespoons of the warm pasta water into the egg paste to loosen it, then pour it over the spaghetti. Toss constantly, adding pasta water a splash at a time, until the sauce is glossy and coats every strand.
  7. Serve right away with more Pecorino and pepper. The sauce thickens quickly as it cools.

Tips

  • If the sauce looks grainy, the pan was too hot. Add a splash of warm pasta water and keep tossing off the heat.
  • If the sauce is thin, keep tossing for another 30 seconds. It thickens as the egg warms through.
  • The eggs are gently heated, not fully cooked. If you're cooking for anyone pregnant, very young, elderly or with a weak immune system, use pasteurized eggs.

Did you know?

  • Traditional Roman carbonara has no cream; egg makes the sauce silky.
  • Carbonara is one of the most famous pasta dishes from Rome.
  • Carbonara often uses Pecorino Romano, a cheese made from sheep's milk.

Questions

Does authentic carbonara have cream?

No. The creamy texture comes from egg, cheese and starchy pasta water. Cream dulls the flavor and makes the sauce heavy.

Can I use bacon instead of guanciale?

Yes. Guanciale is cured pork cheek and tastes richer, but pancetta or thick-cut bacon both work. Bacon adds a smoky flavor that isn't traditional.

Can I use Parmesan instead of Pecorino?

Yes, or mix the two half and half. Parmesan is milder and nuttier, so add a little more salt to taste.

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