Italian
Italian
Free recipe
Spaghetti Carbonara
Silky Roman pasta with crisp guanciale, sharp pecorino, and a creamy egg yolk sauce. No cream is needed when the technique is right.
in the kitchen -- behind-the-scenes shots from our test cook
Method
- Render the guanciale in olive oil over medium heat until crisp, then turn off the heat.
- Whisk the egg yolks, whole egg, pecorino, and black pepper into a thick paste in a bowl.
- Boil the spaghetti in salted water until al dente, reserving 1 cup of the starchy cooking water.
- Toss the pasta with the guanciale, then off heat stir in the egg mixture and pasta water until silky.
Cooks notes. Recipes are tested in a US home kitchen. Substitute lemon for lime if you must, but the result will read brighter. Salt to taste -- our quantities skew toward kosher.
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