Spaghetti alla Carbonara
Lazio · pasta · serves 4 · 25 min total · medium
Born in mid-20th-century Rome, possibly from a meeting of charcoal-workers' rations and American GI bacon-and-eggs. Rome adopted it and made it sacred.
Ingredients
- 400 g spaghetti
- 150 g guanciale (pancetta in a pinch — never bacon)
- 6 yolks egg yolks
- 1 egg whole egg
- 80 g Pecorino Romano, finely grated
- 2 tsp black pepper, freshly cracked
- 1 tbsp salt for pasta water
Method
- Bring a large pot of well-salted water to a boil.
- Cut guanciale into 1 cm batons. Render slowly in a cold, dry pan over medium heat until the fat is golden and the meat is crisp — about 6 minutes. Kill the heat.
- Whisk egg yolks, the whole egg, grated pecorino, and a generous quantity of cracked black pepper in a bowl until thick and pale.
- Drop the spaghetti and cook to al dente — about 8 minutes (one minute before the package time).
- Reserve a mug of pasta water. Drain and tip the pasta into the pan with the guanciale, off the heat (critical — heat will scramble the eggs).
- Stir a small splash of pasta water into the egg mixture to temper, then pour it over the pasta. Toss vigorously. The egg should coat each strand in a glossy cream. If it tightens, add more pasta water a spoon at a time.
- Plate immediately. Finish with more pecorino and pepper. No parsley. No garlic. No cream.