Description
An authentic Roman carbonara recipe featuring crispy guanciale, pecorino romano, eggs, and black pepper. This creamy, egg-based sauce is achieved without cream, relying on proper temperature control and starchy pasta water for a silky finish.
Ingredients
Scale
- 400g (14oz) Spaghetti
- 200g (7oz) Guanciale, cut into ½-inch strips
- 3 large Eggs, room temperature
- 100g (1 cup) Pecorino Romano, freshly grated
- 2 teaspoons Freshly cracked black pepper
- 2 tablespoons Salt (for pasta water)
- 1 cup Pasta water (reserved from cooking)
- Optional: ½ teaspoon Red pepper flakes
- Optional: 1 tablespoon Fresh parsley, chopped
Instructions
- Cut the guanciale into ½-inch strips or small cubes.
- Heat a large skillet over medium-low heat. Add the guanciale in a single layer without oil.
- Cook slowly for 10-12 minutes, turning occasionally, until golden and crispy. Remove with a slotted spoon and set aside on paper towels, leaving the rendered fat in the pan.
- While guanciale cooks, beat the eggs in a medium bowl. Add the grated pecorino romano and black pepper. Whisk until smooth and thick. Set aside.
- Bring a large pot of heavily salted water to a boil. Cook spaghetti until al dente (8-10 minutes).
- Before draining, reserve 1 cup of pasta water. Drain the pasta.
- Reduce heat under the skillet with guanciale fat to low. Add drained pasta to the skillet and toss to coat in fat.
- Add the crispy guanciale back to the pasta. Remove the skillet from heat entirely.
- Wait 30 seconds for the pan to cool slightly. Pour the egg and cheese mixture over the pasta.
- Immediately toss and stir vigorously with tongs. Add pasta water a splash at a time (start with ¼ cup) until the sauce is smooth and coats the noodles.
- Serve immediately on warm plates, topped with extra pecorino, black pepper, and parsley if desired.
Notes
Temperature control is crucial; always remove the pan from heat before adding the egg mixture to prevent scrambling. Use room temperature eggs for best results. Grate your own cheese to avoid anti-caking agents. If guanciale is unavailable, pancetta is the next best option, followed by thick-cut bacon. Do not freeze this dish as the sauce will separate.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 1
- Sodium: 680
- Fat: 24
- Saturated Fat: 10
- Carbohydrates: 55
- Fiber: 2
- Protein: 22
Keywords: Italian, Carbonara, Guanciale, Pasta, Roman, Authentic, Quick Dinner, Weeknight Meal