Classic Spaghetti Carbonara with crispy guanciale (or pancetta/bacon), a creamy sauce made from egg yolks, egg, Pecorino Romano cheese, and black pepper, emulsified with starchy pasta water. A quick and satisfying Italian pasta dish.
1. Bring a pot of generously salted water to a boil. Cut off the yellow part of the guanciale fat and discard (because it’s bitter) and cut into 1/4” strips. (If you’re using pancetta or bacon don’t worry about cutting off yellow fat).
2. In a medium bowl, beat the egg yolks and egg with the pecorino Romano and a sprinkle of fresh ground pepper.
3. Preheat a large pan over medium-high heat. Add the guanciale and cook until golden brown and crispy, 6 to 8 mins, then remove the skillet from the heat and transfer the guanciale to a plate, leaving the fat in the skillet.
4. Whisk 1 Tbsp of the hot fat into the egg mixture to temper it (this helps prevent the eggs from scrambling later). Whisk constantly as you pour.
5. Boil the pasta 3 mins less than the package directions until very al dente. Reserve 1 cup of pasta water, then transfer the pasta directly into the pan with the fat using a skimmer (or drain and transfer). Add 1/4 cup pasta water and 1 tsp fresh ground black pepper. Cook over medium-high heat, tossing the pasta, adding more pasta water as needed, until the pasta reaches your desired tenderness (~3 mins).
6. Remove the skillet from the heat and slowly pour the egg mixture into the skillet while quickly mixing the pasta. Mix constantly, so the eggs don’t cook in the pan. Add more pasta water as needed to loosen the sauce. The sauce should be silky and creamy. Stir in the guanciale. Serve with some more pecorino romano sprinkled on top and enjoy!
