Lazio Pasta
Spaghetti Carbonara
Make spaghetti carbonara with guanciale, eggs, Pecorino Romano, black pepper, and no cream.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 4
- Level
- Moderate
Instructions
- Bring a large pot of water to a boil and salt it moderately, remembering that guanciale and Pecorino are already salty.
- Render the guanciale slowly in a wide pan until the fat is liquid and the edges are crisp, then turn off the heat.
- Whisk the yolks, whole egg, Pecorino Romano, and plenty of black pepper into a thick paste in a heatproof bowl.
- Cook the spaghetti until just al dente, reserving at least 1 cup of very starchy pasta water before draining.
- Toss the pasta with the guanciale and fat off the heat for 30 seconds so the strands are coated.
- Add the egg and cheese mixture away from direct heat, tossing constantly while adding pasta water a little at a time.
- Stop when the sauce is glossy and creamy; if it tightens, add another spoonful of pasta water and keep tossing.
- Serve immediately with more Pecorino and black pepper.
This spaghetti carbonara recipe focuses on the Roman carbonara technique: guanciale, eggs, Pecorino Romano, black pepper, and starchy pasta water. It is an authentic carbonara approach for a glossy sauce without cream.
Why This Spaghetti Carbonara Recipe Works
The key is temperature control. Add the egg mixture away from direct heat, then loosen with pasta water until the sauce coats every strand.
Key Tips
- Render guanciale slowly so the fat becomes the base of the sauce.
- Mix eggs and Pecorino off the heat; this keeps carbonara without cream silky instead of scrambled.
- Reserve more pasta water than you think you need because starch is what makes Roman carbonara glossy.
Variations and Serving Ideas
The same technique helps when you want authentic carbonara, Roman carbonara, and carbonara without cream. Keep the character of Spaghetti Carbonara in mind: choose good ingredients, control texture, and serve the dish at the moment it tastes most vivid.
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