Spaghetti Carbonara — Rich Roman pasta with egg, guanciale, and pecorino

A Roman classic built on just four core ingredients — guanciale, egg yolks, pecorino romano, and black pepper. The silky sauce forms when hot pasta meets the egg-cheese mixture, creating a luxurious emulsion without any cream.

Serves: 4 | Prep: 10 min | Cook: 15 min

Ingredients

• 400 g (14 oz) spaghetti
• 150 g (5 oz) guanciale, cut into small strips or lardons
• 4 large egg yolks + 2 whole eggs
• 80 g (1 cup) finely grated Pecorino Romano
• Freshly ground black pepper
• Salt for pasta water

Instructions

1. Render the guanciale: Place 150 g guanciale strips in a cold skillet and cook over medium-low heat 8-10 minutes, turning occasionally, until the fat is rendered and the edges are golden and crisp. Remove from heat.
2. Make the egg mixture: While the guanciale cooks, whisk 4 egg yolks and 2 whole eggs with 80 g grated Pecorino Romano and a generous amount of freshly cracked black pepper.
3. Cook the pasta: Boil spaghetti in generously salted water until 1 minute short of al dente. Reserve 1 cup of starchy pasta water before draining.
4. Combine: Add drained spaghetti to the skillet with the guanciale (off heat). Toss to coat in the rendered fat. Pour the egg-cheese mixture over the pasta, tossing vigorously and adding splashes of reserved pasta water to create a smooth, creamy sauce that coats every strand.
5. Serve immediately: Plate and finish with extra grated pecorino and a final crack of black pepper.

Tips

• The skillet must be off direct heat when adding the egg mixture — too much heat scrambles the eggs into lumps
• Guanciale (cured pork cheek) is traditional; pancetta works as a substitute but has a milder flavor
• Starchy pasta water is the key emulsifier — add it gradually until the sauce reaches a glossy, clinging consistency