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Spaghetti alla Carbonara

A simple but deeply rewarding Roman classic — no cream, just five ingredients, perfectly treated
Serves: 2

Ingredients:
200 g spaghetti (100% semola di grano duro) (7 oz)
200 g guanciale, cubed (7 oz)
6 egg yolks, room temperature
150 g Pecorino Romano, finely grated (1½ cups)
50 g Parmigiano Reggiano, finely grated (½ cup)
Whole black peppercorns, to taste (freshly cracked)

Special Tools:
Fine grater (for cheese and pepper)
Kitchen scale (for egg and cheese ratios)
Slotted spoon or pasta fork
Large sauté pan (for guanciale and risottata technique)
Tongs or spoon for tossing pasta

Steps:
1. Prepare the Ingredients
Cube the guanciale into thick matchsticks or cubes, about 100 g per portion. Remove any tough skin and excess seasoning to prevent burning. If guanciale isn’t available, pancetta is a substitute—but it won’t be a true Carbonara. For the cheese, use 75 g Pecorino Romano and 25 g Parmigiano Reggiano per portion. Blend them finely to create a smoother texture and round out the saltiness of the Pecorino. In a mixing bowl, whisk together the egg yolks, the two cheeses, and freshly ground black pepper until you have a smooth, creamy base. Let it sit at room temperature.

2. Cook the Guanciale and Pasta
Start the guanciale in a cold pan with no oil. Heat gently until the fat renders and the meat becomes golden and crisp, then separate the meat from the fat. Let the fat cool slightly. Stir half of the fat into the yolk-cheese mixture — this begins flavoring the sauce. For the pasta, boil spaghetti in a large pot of salted water, but only cook it halfway through. Meanwhile, toast black pepper in the guanciale pan with the remaining fat. This activates its aroma. Add the semi-cooked pasta to the pan and finish cooking it by gradually adding hot pasta water, a little at a time, stirring constantly — like a risotto. This keeps the starch in the pan and builds a creamy texture without cream.

3. Incorporate the Egg and Finish the Sauce
When the pasta is al dente, remove from the heat and wait 30 seconds. Then slowly stir in the yolk and cheese mixture, using the residual heat to create a sauce. Add a small splash of pasta water and keep tossing the pasta to emulsify. If needed, turn the smallest burner on to low heat to help gently set the sauce, being careful not to scramble the eggs. When the sauce becomes glossy and coats the pasta evenly, it’s done. Plate by twirling the pasta into a nest using a spoon and fork.

4. Garnish and Serve
Top with the remaining crispy guanciale, a generous grating of Pecorino Romano, and freshly cracked black pepper. Serve immediately.

Extra Tips:
Use room temperature yolks — cold eggs can seize and ruin the sauce.
Risottare the pasta in the guanciale fat to build creaminess naturally from starch.
Stir constantly when adding the egg mixture; residual heat is enough to cook and emulsify the sauce without scrambling.

0:00 Intro
00:40 Prepping ingredients
02:38 Cooking guanciale and pasta
03:58 How to incorporate