The Ultimate Easy Spaghetti Carbonara: A Roman Classic
A classic Roman pasta dish featuring a rich, creamy emulsion of eggs and Pecorino Romano, tossed with crispy guanciale and al dente spaghetti.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 1 lb Spaghetti
- 5 oz Guanciale or Pancetta, diced
- 3 large Eggs (2 whole, 1 yolk)
- 1 cup Pecorino Romano, freshly grated
- 1 tsp Freshly cracked black pepper
- Salt for pasta water
Instructions
- Boil spaghetti in salted water until just under al dente.
- Sauté diced guanciale over medium heat until crispy and fat is rendered.
- Whisk eggs and Pecorino Romano together in a bowl until thick.
- Reserve 1 cup of pasta water, then drain the noodles.
- Toss the pasta into the pan with the guanciale and fat over low heat.
- Remove pan from heat and stir in the egg mixture and pasta water until creamy.