MediumLunch

Spaghetti alla Carbonara

Silky egg and pecorino sauce clinging to spaghetti with crisp guanciale.

4 servings15 minMedium
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Ingredients

Makes 4 servings

  • 1 lbs spaghetti
  • 6 oz guanciale or pancetta (diced)
  • 4 large eggs
  • 1 cups pecorino romano (grated)
  • 1 tsp black pepper

Instructions

  1. 1. Cook spaghetti in salted boiling water until al dente, reserve 1 cup pasta water, drain.
  2. 2. Meanwhile, render guanciale in a skillet until crisp, 6–7 min.
  3. 3. Whisk eggs, pecorino, and black pepper in a bowl.
  4. 4. Off heat, toss hot pasta with guanciale, then quickly stir in the egg mixture, adding pasta water gradually until creamy.