Ben's kitchen / Classic Carbonara

Classic Carbonara

Name: Classic Carbonara
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: italian
Ingredients: 1 1/2 pounds spaghetti; 8 ounces guanciale, cut into 1/4-inch strips; 6 large eggs, at room temperature; 2 cups freshly grated pecorino romano cheese; 2 tablespoons coarsely ground black pepper, plus more for serving; Kosher salt for pasta water

By Ben · cooked up in Sprig

⏱ 35 min🍽 Serves 6👨‍🍳 mediumitalian

High-Protein

Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.

Silky strands of spaghetti catch a golden emulsion of rendered guanciale fat, fresh eggs, and sharp pecorino romano, finished with an avalanche of coarsely cracked black pepper. The pasta's residual heat transforms raw eggs into a velvety sauce that clings to every strand without a hint of scrambling. This is Roman comfort food at its most elemental—just five ingredients that somehow create pure magic on a weeknight plate.

Ingredients

1 1/2 pounds spaghetti
8 ounces guanciale, cut into 1/4-inch strips
6 large eggs, at room temperature
2 cups freshly grated pecorino romano cheese
2 tablespoons coarsely ground black pepper, plus more for serving
Kosher salt for pasta water

Instructions

Preparation

Bring a large pot of water to a rolling boil and salt generously until it tastes like seawater. The pasta water will be crucial for the sauce, so make sure it's well-seasoned.
In a large mixing bowl, whisk together the room temperature eggs, grated pecorino romano, and coarsely ground black pepper until well combined. Set aside.
Heat a large skillet or heavy-bottomed pan over medium-low heat. Add the guanciale strips and cook slowly, stirring occasionally, until the fat renders and the guanciale becomes golden and crispy, about 8-10 minutes. Do not drain the fat.

Cooking and Assembly

Add the spaghetti to the boiling water and cook according to package directions until just shy of al dente (about 1 minute less than package instructions). Reserve 2 cups of the starchy pasta cooking water before draining.
Remove the skillet with guanciale from heat. Add the hot, drained pasta directly to the skillet and toss quickly to coat with the rendered fat.
Working quickly off the heat, add about 1/2 cup of the reserved pasta water to the egg and cheese mixture, whisking constantly to temper the eggs. Pour this mixture over the pasta and toss vigorously with tongs, adding more pasta water a splash at a time until a silky, emulsified sauce forms that coats each strand.
Taste and adjust seasoning with additional black pepper and cheese as needed. Serve immediately in warmed bowls with extra pecorino and black pepper on the side.

Chef's tips

Temperature control is everything—the pasta should be hot enough to cook the eggs into a silky sauce, but not so hot that they scramble. If the pan seems too hot, let it cool for 30 seconds before adding the egg mixture.
Save more pasta water than you think you need. The starchy, salty liquid is your insurance policy for achieving the perfect creamy consistency and can rescue a sauce that's too thick or broken.
Use room temperature eggs and temper them with pasta water before adding to the hot pasta. This gradual warming prevents the eggs from cooking too quickly and ensures a smooth, lump-free sauce.