Spaghetti Carbonara

Silky, peppery, and made with no cream. Eggs, cheese, and starchy pasta water make the sauce.

• Prep time: 10 minutes
• Cook time: 15 minutes
• Total time: 25 minutes
• Servings: 4

Ingredients

• 14 oz (400 g) spaghetti
• 6 oz (170 g) guanciale or pancetta, diced
• 4 large egg yolks
• 2 large eggs
• 1 cup (90 g) finely grated Pecorino Romano
• 1 teaspoon coarsely ground black pepper
• Salt, for the pasta water

Instructions

1. Boil the water. Bring a large pot of salted water to a boil.
2. Make the egg mix. Whisk the yolks, eggs, cheese, and pepper in a bowl until it forms a thick paste.
3. Crisp the meat. Cook the guanciale in a large cold skillet over medium heat for 8 to 10 minutes, until crisp. Turn off the heat.
4. Cook the pasta. Cook the spaghetti until just al dente. Save 1 cup of the pasta water, then drain.
5. Toss in the fat. Add the spaghetti to the skillet and toss well. Let it cool for about 1 minute, off the heat.
6. Make the sauce. Pour in the egg mix and a splash of pasta water. Toss constantly until creamy, adding more water as needed.
7. Serve. Eat right away, with more cheese and pepper on top.

Tips

• Avoid scrambled eggs: Always add the eggs off the heat.
• Food safety: The eggs are only gently cooked. Use pasteurized eggs if you are serving anyone young, elderly, pregnant, or unwell.

Storage

Best eaten fresh. Leftovers keep for 1 day, but the sauce will lose its silkiness.

Nutrition (per serving, approximate)

720 calories, 32 g protein, 72 g carbs, 33 g fat