Spaghetti Alla Carbonara* Recipe

Prepare the cheese-egg mixture

In a medium bowl, whisk together the 4 whole eggs and 1 extra yolk until smooth. Stir in the grated Pecorino Romano (60 g) and Parmigiano-Reggiano (40 g) until combined into a thick, creamy paste. Add 1 tsp freshly ground black pepper and set the mixture in a cool spot. Do not add salt to this mixture; the cheeses and cured meat are salty.

Cook the spaghetti

Bring a large pot of water (about 4–5 liters) to a rolling boil. Add 2 tablespoons of fine sea salt. Add 400 g spaghetti and cook, stirring occasionally, until just shy of al dente (about 1–2 minutes less than package instructions). Aim for a firm bite because it will finish cooking in the sauce. Reserve about 300 ml of the starchy cooking water, then drain the pasta.

Emulsify pasta with sauce

Return the drained spaghetti to the now-empty pot (off the heat) or to a large mixing bowl. Immediately pour the egg-and-cheese mixture over the hot pasta. Working quickly but gently, toss or stir vigorously with tongs or a wooden spoon to coat the pasta. Add pasta cooking water, a little at a time (start with 120–150 ml), continuing to toss until the sauce becomes creamy and clings to the strands. Add more reserved water as needed to reach a silky, loose cream — you may not need the full 300 ml. The residual heat from the pasta will cook the eggs gently; avoid high heat at this stage to prevent scrambling.

Adjust seasoning

Taste a small strand of pasta and adjust texture and seasoning: if too thick, add another splash (15–30 ml) of reserved pasta water; if it needs more bite, add a pinch of salt sparingly. Finish with the remaining 1 tsp freshly ground black pepper and, if desired, an extra tablespoon of grated Parmigiano-Reggiano.

Crisp the pancetta/guanciale

While the pasta water is coming to a boil, heat a large skillet over medium heat and add 1 tablespoon extra-virgin olive oil. Add 200 g diced pancetta, guanciale, or thick-cut bacon. Cook, stirring occasionally, until the fat renders and the meat is golden and crisp, about 6–8 minutes. If using an optional garlic clove, smash it and add to the pan for the last 1–2 minutes to flavor the fat, then discard the garlic before combining with pasta.

Incorporate crispy meat

When the pancetta is crisp, remove the pan from direct heat. Transfer the crisped meat and most of its rendered fat (leave 1–2 tablespoons in the pan if it seems excessive) into the pot with the coated pasta. Toss to combine so the hot fat and meat distribute through the spaghetti, helping to further heat the sauce gently.

Serve immediately

Divide the carbonara among warm bowls or plates. Top with any reserved crispy bits and a final sprinkle of grated Pecorino or Parmigiano to taste. Grind additional black pepper over each portion.

Notes and timing

Carbonara is best served immediately while sauce is silky. Total active time is about 20–25 minutes from start to finish. Leftovers can be gently reheated with a splash of water in a skillet over low heat, but texture will change.