Preparation method

30 min.

• 1

  Prepare the Pasta Water

  Fill a large pot with about 4 liters of water. Add 1 tablespoon of salt. Bring the water to a rolling boil. The water should taste slightly salty like the sea.

• 2

  Cook the Guanciale

  Cut the guanciale into small strips or cubes. Place it in a cold skillet. Cook over medium heat for 5–7 minutes. The guanciale should: Render its fat, become golden, and crispy. No oil is needed because the fat from the guanciale will render naturally. Remove from heat once crispy.

• 3

  Cook the Spaghetti

  Add the spaghetti to the boiling water. Cook until al dente, about 1 minute less than the package instructions. Before draining, reserve 1 cup of pasta water. This starchy water will help create the sauce.

• 4

  Prepare the Egg and Cheese Mixture

  In a mixing bowl, add 4 egg yolks and 1 whole egg. Add the grated Pecorino Romano cheese. Add the black pepper. Mix until a thick creamy paste forms.

• 5

  Combine Pasta and Guanciale

  Return the skillet with the guanciale to low heat. Add the drained spaghetti. Toss to coat the pasta with the rendered guanciale fat.

• 6

  Create the Carbonara Sauce

  This is the most important step. Remove the pan from the heat. Add the egg and cheese mixture. Toss quickly using tongs. Slowly add 2–4 tablespoons of reserved pasta water, mixing constantly, until a silky, creamy sauce forms. The residual heat cooks the eggs gently without scrambling them.

• 7

  Adjust the Texture

  If the sauce becomes too thick, add a little more pasta water until the sauce is smooth and glossy.

• 8

  Serving

  Serve immediately and finish with: Extra-grated Pecorino Romano, freshly ground black pepper.

• 9

  Tips for Perfect Carbonara

  Never add cream. Use authentic Pecorino Romano. Mix the sauce off the heat. Use starchy pasta water to emulsify. Serve immediately for the best texture.