Ingredients
- Spaghetti: 1 pound
- Guanciale (or Pancetta): 4 ounces, cubed
- Eggs: 3 large
- Egg Yolks: 1 large
- Pecorino Romano Cheese: 1 cup, grated
- Black Pepper: Freshly ground, to taste
- Salt: To taste
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add spaghetti and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- Step 2: While the pasta is cooking, sauté the guanciale (or pancetta) in a large skillet over medium heat until crispy and golden brown. Remove from heat and set aside.
- Step 3: In a medium bowl, whisk together the eggs, egg yolk, Pecorino Romano cheese, and a generous amount of freshly ground black pepper.
- Step 4: Drain the spaghetti and immediately add it to the skillet with the cooked guanciale (or pancetta). Toss to coat.
- Step 5: Remove the skillet from the heat (crucial!). Pour the egg and cheese mixture over the hot pasta, tossing quickly and constantly to prevent the eggs from scrambling. Add a little of the reserved pasta water at a time if needed to create a creamy sauce.
- Step 6: Serve immediately, garnished with additional Pecorino Romano cheese and black pepper.
Notes
- Store leftover carbonara in an airtight container in the refrigerator for up to 2 days, though the sauce will thicken.
- For best results, reheat carbonara gently in a skillet over low heat with a splash of milk or cream to loosen the sauce.
- Serve carbonara immediately with a crisp green salad and a side of crusty bread for soaking up every last bit of sauce.
- Don't skip the step of removing the skillet from the heat before adding the egg mixture – scrambled eggs are NOT the goal!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American