Italian

Spaghetti Carbonara

Medium · 25 min

Serves 4ItalianNut-free

Silky pasta tossed with crisp guanciale, pecorino and eggs off the heat. No cream — just technique and timing.

25 minTotal time

4Serves

4Steps

ItalianCuisine

Method

Render guanciale
Cook guanciale in a cold pan over medium heat until crisp and fat renders. Remove from heat.
Why: Starting cold draws out fat evenly.
Cook from here
Whisk the sauce base
Whisk yolks, whole egg, pecorino and pepper in a bowl.
Why: Pre-mixing prevents scrambled eggs later.
Cook from here
Cook pasta
Boil spaghetti in well-salted water until al dente. Reserve 250 ml pasta water before draining.
Why: Starchy water emulsifies the sauce.
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Toss off heat
Toss hot pasta with guanciale and fat off heat. Add egg mixture and pasta water, tossing vigorously until creamy.
Why: Off-heat tossing keeps the sauce silky.
Cook from here

The pan must be warm, not hot — if the eggs scramble, add a splash of cold pasta water and toss fast.

Render guanciale
Cook guanciale in a cold pan over medium heat until crisp and fat renders. Remove from heat.
Why: Starting cold draws out fat evenly.
Cook from here
Whisk the sauce base
Whisk yolks, whole egg, pecorino and pepper in a bowl.
Why: Pre-mixing prevents scrambled eggs later.
Cook from here
Cook pasta
Boil spaghetti in well-salted water until al dente. Reserve 250 ml pasta water before draining.
Why: Starchy water emulsifies the sauce.
Cook from here
Toss off heat
Toss hot pasta with guanciale and fat off heat. Add egg mixture and pasta water, tossing vigorously until creamy.
Why: Off-heat tossing keeps the sauce silky.
Cook from here