Italian · Dinner · Medium
Spaghetti alla Carbonara
- Total
- 25 min
- Prep
- 10 min
- Serves
- 4
- Calories
- 640
Hot spaghetti turns egg yolks and Pecorino into a silky sauce, with crisp guanciale and coarse black pepper in every forkful.
The sauce in spaghetti alla carbonara comes together through tossing: hot pasta, rendered pork fat and starchy water turn yolks and cheese glossy. Keeping the skillet off direct heat gives you time to build the sauce without scrambling it.
Grate the Pecorino finely so it melts readily. Use pasteurized yolks for the lightly cooked sauce, and keep a cup of pasta water nearby before draining.
Method
Bring a large pot of water to a boil and add salt. Cook spaghetti for , following package timing, until al dente. Reserve 1 cup cooking water.
Meanwhile, cook guanciale in a skillet over medium-low heat for until its fat renders and edges turn crisp. Remove from the heat.
Whisk pasteurized egg yolks, Pecorino Romano and black pepper in a bowl. Gradually whisk in 1/4 cup hot pasta water.
Toss drained spaghetti in the guanciale and fat. Add the yolk mixture off the heat and toss until glossy and lightly thickened, adding reserved water a tablespoon at a time. Serve immediately.
Forkue tips
- Warm serving bowls help the sauce stay flowing instead of tightening on cold plates.
Storing and reheating
Best eaten immediately. Refrigerate leftovers for up to 2 days and warm gently with water, tossing constantly; the sauce will be less silky.
Kitchen gear
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Spaghetti alla Carbonara: FAQ
Can I use bacon?
Yes. Bacon gives a smokier result; pancetta is closer to guanciale's cured pork flavor.
Why did the sauce scramble?
The pan was too hot. Take it fully off the burner and toss with pasta water to moderate the heat.
How do I store and reheat Spaghetti alla Carbonara?
Best eaten immediately. Refrigerate leftovers for up to 2 days and warm gently with water, tossing constantly; the sauce will be less silky.
How long does Spaghetti alla Carbonara take?
About 25 min in total: 10 min prep and 15 min cooking.
What do I need to make Spaghetti alla Carbonara?
The key ingredients are spaghetti, guanciale, pasteurized egg yolks and pecorino romano, plus pantry basics.
Any tips for Spaghetti alla Carbonara?
Warm serving bowls help the sauce stay flowing instead of tightening on cold plates.
