Classic Spaghetti Carbonara
This classic Italian pasta dish features spaghetti coated in a rich, creamy sauce made from egg yolks, Pecorino Romano cheese, and crispy guanciale. It's a simple yet incredibly satisfying meal that comes together quickly.
An original recipe by Forkin
- Total time
- 30 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 597 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 320 gspaghetti
- 150 gguanciale, cut into 1/2 inch (1.3 cm) cubes
- 4 pcsegg yolk
- 1 pcswhole egg
- 80 gpecorino romano cheese, finely grated
- 2 tspblack pepper, freshly ground
- 1 tspsalt
Equipment
tongs · slotted spoon · large skillet · large pot · whisk
The method
Step by step
- 1
Bring a large pot of heavily salted water to a rolling boil for the spaghetti.
About 5 min
- 2
While the water heats, cook the guanciale in a large skillet over medium-low heat until crispy and most of its fat has rendered, about 8-10 minutes.
About 10 min
Cook’s note: Do not rush this step; slow rendering extracts the most flavor.
- 3
Remove the crispy guanciale from the skillet with a slotted spoon and set aside. Leave the rendered fat in the pan.
About 1 min
- 4
In a medium bowl, whisk together the egg yolks, whole egg, grated Pecorino Romano cheese, and a generous amount of freshly ground black pepper until smooth.
About 2 min
- 5
Add the spaghetti to the boiling water and cook according to package directions until al dente.
About 8 min
- 6
Before draining, reserve some of the starchy pasta cooking water.
Cook’s note: This water is crucial for creating the creamy sauce.
- 7
Drain the spaghetti and immediately transfer it to the skillet with the rendered guanciale fat. Toss to coat.
About 1 min
- 8
Remove the skillet from the heat. Quickly pour the egg and cheese mixture over the spaghetti, tossing continuously to emulsify the sauce.
About 1 min
Cook’s note: Work quickly to prevent the eggs from scrambling. The residual heat from the pasta and pan will cook the eggs.
- 9
Add a splash of the reserved pasta water, a little at a time, while tossing until the sauce is creamy and coats the spaghetti beautifully.
About 1 min
Cook’s note: Adjust the amount of pasta water to achieve your desired consistency.
- 10
Stir in the crispy guanciale. Season with additional black pepper if desired.
About 1 min
- 11
Serve immediately, garnished with more grated Pecorino Romano and black pepper.
Per serving
Nutrition
- Calories
- 596.5kcal
- Protein
- 28.6g
- Carbs
- 59.7g
- Fat
- 26.9g
- Fibre
- 3g
- Sugar
- 2.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Spaghetti Carbonara is best eaten fresh; leftovers can be stored in an airtight container in the refrigerator.
Reheat gently in a skillet over low heat with a splash of water or broth to loosen the sauce, but be careful not to scramble the eggs.
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