Guanciale Carbonara with Pecorino

Al dente spaghetti coated in a velvety sauce made from egg yolks, Pecorino Romano, and crispy guanciale, emulsified perfectly with pasta water for a true Roman experience.

Cuisine: Italian

Category: Pasta

Prep: 10 minutes. Cook: 20 minutes.

Serves 4.

Ingredients

Instructions

  1. Step 1: Bring a large pot of well-salted water to a rolling boil; add 12 oz spaghetti and cook for 8-10 minutes until al dente, reserving 1/4 cup pasta water before draining.
  2. Step 2: Heat a large skillet over medium heat; add 4 oz guanciale (cut into 1/4-inch dice) and cook for 4-5 minutes until crispy and fat renders, stirring occasionally.
  3. Step 3: Whisk 3 large egg yolks, 1/2 cup freshly grated Pecorino Romano, and 1/2 tsp black pepper in a bowl until smooth.
  4. Step 4: Add drained spaghetti to skillet with guanciale, tossing to coat in fat; remove from heat and immediately pour in egg yolk mixture while vigorously stirring, adding 1/4 cup reserved pasta water to create a creamy sauce that coats strands without scrambling.