Authentic Roman Spaghetti Carbonara

Ingredients

• 1 pound dried bronze-cut spaghetti
• 6 ounces guanciale (or pancetta), sliced into 1/4-inch thick matchsticks
• 1 large whole egg plus 3 large egg yolks, room temperature
• 1.5 cups freshly grated Pecorino Romano cheese (grated on microplane), plus more for serving
• 1.5 teaspoons coarsely cracked black pepper (toasted)
• 1 cup reserved starchy pasta cooking water
• Kosher salt (for boiling water)

• 450g bronze-cut spaghetti
• 170g guanciale or pancetta, cut into lardons
• 1 whole egg + 3 egg yolks, room temperature
• 120g Pecorino Romano, finely grated on microplane
• 4g coarse black pepper
• 240ml starchy pasta water
• Kosher salt for water

Instructions

1. Whisk Egg and Cheese Carbocream

   In a medium bowl, whisk together the 1 whole egg, 3 egg yolks, grated Pecorino Romano, and 1 teaspoon of cracked black pepper until a thick, paste-like cream forms (known in Rome as carbocream). Set aside at room temperature.

   Texture Cue Thick, golden, paste-like cheese and egg mixture.

2. Crisp the Guanciale

   Place sliced guanciale in a large cold skillet over medium-low heat. Cook slowly for 8 to 10 minutes until the fat renders completely and the meat pieces are golden brown and crisp on the edges. Remove skillet from heat.

   Visual Cue Crisp golden-amber pork pieces swimming in rendered clear fat.

3. Boil the Spaghetti

   Bring a pot with 3 quarts of water and 1 tablespoon salt to a boil. Cook spaghetti for 1 minute less than package directions for firm al dente. Reserve 1 cup of hot starchy pasta water.

   Visual Cue Noodles have a slight bite (al dente).

4. Toss Pasta in Guanciale Fat

   Using tongs, transfer the steaming spaghetti directly into the skillet with the rendered guanciale and fat over low heat. Toss vigorously for 1 minute so the pasta absorbs the rendered pork fat. Remove the skillet completely from the stove burner.

   Visual Cue Noodles glisten with hot pork fat and crisp pork lardons.

5. Emulsify Off-Heat

   Let the skillet cool for 1 minute off the heat (to prevent eggs from scrambling). Whisk 2 tablespoons of warm pasta water into the egg-cheese paste to loosen it. Pour the egg mixture over the pasta. Toss and swirl vigorously and continuously with tongs, adding splashes of hot pasta water as needed.

   Texture Cue Eggs and cheese melt into a glossy, velvety custard coating every strand.

6. Garnish and Serve

   Continue tossing until the sauce is creamy and pools gently at the bottom of the pan. Serve immediately in pre-warmed bowls. Top with crispy guanciale, extra Pecorino Romano, and cracked black pepper.

   Visual Cue Glossy, creamy ribbons of spaghetti with zero curdled egg clumps.