Spaghetti Carbonara

Spaghetti Carbonara is a classic Roman dish known for its rich, savory flavors that come from a simple combination of quality ingredients.

Start by finely slicing the guanciale into strips. Grate the Pecorino Romano cheese and set aside. Separate the egg yolks and whites.

In a large skillet, add the guanciale strips. Cook over medium heat until the guanciale is golden and crispy, releasing its fat. This should take about 5-7 minutes. Remove the guanciale and set aside, leaving the rendered fat in the skillet.

While the guanciale is cooking, fill a large pot with water and bring it to a boil. Add a generous pinch of salt once boiling, then add the spaghetti. Cook according to the package instructions until al dente.

In a mixing bowl, combine the egg yolks, grated Pecorino Romano cheese, and a generous amount of freshly ground black pepper. Beat well until the mixture is thoroughly combined.

Once the spaghetti is al dente, reserve a cup of pasta water and then drain the spaghetti. Add the spaghetti to the skillet with the sauce, adding a bit of the reserved pasta water if needed to help the sauce cling to the pasta. Add the cooked guanciale and toss everything together over low heat until the pasta is well coated.

Pour the egg and cheese mixture over the hot pasta and guanciale. Quickly stir and toss the pasta, allowing the residual heat to cook the eggs and melt the cheese, creating a creamy sauce. If the sauce is too thick, add a bit of the reserved pasta water until you reach your desired consistency.

Serve the spaghetti carbonara immediately, garnished with additional Pecorino Romano cheese and a sprinkle of freshly ground black pepper. Enjoy!
Pancetta as a Substitute: Guanciale is traditional but hard to find outside of Italy. Pancetta is a common substitute, offering a similar rich flavor. Cook it in the same way as you would the guanciale.
Vegetarian Alternative: For a vegetarian version, replace the guanciale with tofu mixed with soy sauce and smoke flavoring and sear it extra hot until golden.
Cheese: Pecorino Romano is traditional for its sharp, salty flavor, but if you prefer a less intense cheese, you can use Parmigiano-Reggiano as a substitute.