Description
An authentic Roman pasta dish made with just four ingredients: guanciale, pecorino romano, eggs, and black pepper. This recipe skips the cream for a silky, emulsified sauce that is rich, savory, and ready in 20 minutes.
Ingredients
Scale
- 8 ounces (225g) guanciale, cubed (or thick-cut bacon)
- 1 cup (100g) Pecorino Romano cheese, finely grated
- 3 large eggs + 1 large egg yolk
- 1 pound (450g) spaghetti
- 1–2 teaspoons freshly cracked black pepper
- 1 tablespoon kosher salt (for pasta water)
Instructions
- Whisk the 3 whole eggs and 1 yolk in a mixing bowl until frothy. Add the grated Pecorino Romano and 1 teaspoon of black pepper, whisking until a thick paste forms. Set aside.
- Place a large skillet over medium heat. Add the cubed guanciale (no oil needed). Cook undisturbed for 2-3 minutes, then stir. Continue cooking until golden brown and crispy, with 2-3 tablespoons of rendered fat in the pan. Remove skillet from heat.
- Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt. Cook spaghetti until al dente, checking 1-2 minutes before package directions indicate.
- Before draining, reserve 1 cup of starchy pasta water.
- Transfer the hot, drained pasta directly into the skillet with the pork and fat. Toss for 30 seconds to coat.
- Remove the skillet from the heat and let it cool for 30 seconds. Slowly drizzle ½ cup of hot pasta water into the egg mixture while whisking constantly to temper the eggs.
- Pour the tempered egg mixture over the pasta. Immediately toss and stir vigorously with tongs. The residual heat will cook the eggs gently into a creamy sauce. Add more pasta water if needed to reach a glossy consistency.
- Serve immediately, topped with extra Pecorino Romano and black pepper.
Notes
Do not use cream in authentic carbonara. The creaminess comes from emulsifying eggs, cheese, and starchy pasta water. Ensure the pan is off the heat when adding the egg mixture to prevent scrambling. Use room temperature eggs for best results. If guanciale is unavailable, use thick-cut uncured bacon. Do not freeze this dish as the eggs will separate.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approx. 1/4
- Calories: 580
- Sugar: 2
- Sodium: 650
- Fat: 22
- Saturated Fat: 8
- Carbohydrates: 70
- Fiber: 3
- Protein: 22
Keywords: Italian carbonara, authentic carbonara, guanciale recipe, pasta with eggs, roman pasta, gluten-free pasta, weeknight dinner, 4-ingredient recipe