Few dishes are as iconic as Spaghetti alla Carbonara. Originating from Rome, this recipe is beloved worldwide yet often misunderstood. No cream, no garlic—just the perfect balance of pasta, eggs, Pecorino Romano, guanciale, and black pepper.
Ingredients (for 2 people):
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200g spaghetti
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100g guanciale (cured pork cheek or bacon)
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2 whole eggs + 1 yolk (room temperature)
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70g Pecorino Romano, finely grated
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Freshly ground black pepper
Method:
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Prepare the Guanciale
Cut guanciale into thick strips. Cook in a hot pan until crisp on the outside but still tender inside. Turn off the heat and let the rendered fat rest in the pan. -
Cook the Pasta
In a pot of boiling salted water, cook spaghetti until al dente. Reserve at least one cup of the starchy cooking water. -
Make the Creamy Sauce
In a bowl, whisk eggs, yolk, and Pecorino Romano until you get a thick, creamy base. Add plenty of black pepper. -
Combine Off the Heat
Transfer the drained pasta into the pan with guanciale and toss well to coat in the fat. Remove from direct heat, then add the egg and cheese mixture, stirring quickly to create a silky emulsion. Add splashes of pasta water as needed for a creamy texture. -
Serve Immediately
Plate the spaghetti, top with extra Pecorino and black pepper, and enjoy a Roman classic at its finest.
The Secret
The magic of Carbonara lies in the technique: the sauce must be creamy without scrambling the eggs. The heat of the pasta and the starch water are enough to create perfection.