Spaghetti alla Carbonara
Spaghetti tossed off the heat with rendered guanciale, egg yolks, and Pecorino Romano until the sauce turns glossy. No cream: the emulsion comes from pasta water and constant tossing.
- 1
Bring the water to a boil in a large pot and add the salt. Add the spaghetti and cook until 1 minute short of al dente, about 8 minutes.
- 2
Meanwhile, put the guanciale in a cold wide skillet and set it over medium-low heat. Cook, stirring, for 8 to 10 minutes, until the fat renders and the pieces crisp at the edges. Turn off the heat.
- 3
Whisk the egg yolks, whole egg, pecorino, and pepper together in a bowl until they form a thick paste.
- 4
Reserve 1 1/2 cups of the pasta water, then drain the spaghetti and add it to the skillet with the guanciale. Toss to coat the strands in the rendered fat.
- 5
Whisk 1/4 cup of the hot pasta water into the egg mixture to temper it, then pour it over the pasta off the heat, tossing constantly so the eggs thicken without scrambling.
- 6
Keep tossing, adding pasta water a splash at a time, until the sauce is glossy and clings to the strands. If it looks grainy it has tightened too far; loosen it with more water and serve at once.
Ingredients
- 4 quarts water
- 1 tablespoon kosher salt
- 1 pound spaghetti
- 6 ounces guanciale, cut into 1/4-inch strips
- 4 large egg yolks
- 1 large egg
- 1 1/2 cups Pecorino Romano, finely grated
- 1 1/2 teaspoons ground black pepper, coarsely ground
Instructions
- 1
Bring the water to a boil in a large pot and add the salt. Add the spaghetti and cook until 1 minute short of al dente, about 8 minutes.
- 2
Meanwhile, put the guanciale in a cold wide skillet and set it over medium-low heat. Cook, stirring, for 8 to 10 minutes, until the fat renders and the pieces crisp at the edges. Turn off the heat.
- 3
Whisk the egg yolks, whole egg, pecorino, and pepper together in a bowl until they form a thick paste.
- 4
Reserve 1 1/2 cups of the pasta water, then drain the spaghetti and add it to the skillet with the guanciale. Toss to coat the strands in the rendered fat.
- 5
Whisk 1/4 cup of the hot pasta water into the egg mixture to temper it, then pour it over the pasta off the heat, tossing constantly so the eggs thicken without scrambling.
- 6
Keep tossing, adding pasta water a splash at a time, until the sauce is glossy and clings to the strands. If it looks grainy it has tightened too far; loosen it with more water and serve at once.