Carbonara (Authentic)

Silky, luxurious pasta coated in a creamy egg and cheese sauce—no cream needed—with crispy guanciale and bold black pepper. This Roman classic relies on perfect timing and quality ingredients to create magic on the plate, with the hot pasta cooking the eggs into a velvety sauce. Make it when you want to impress with authentic Italian cooking that's surprisingly simple yet deeply satisfying.

Ingredients

1 pound (450 grams) spaghetti or tonnarelli pasta

6 ounces (170 grams) guanciale, cut into 1/4-inch thick matchsticks

4 large egg yolks plus 2 whole large eggs

2 cups (200 grams) pecorino romano cheese, finely grated

2 teaspoons (4 grams) freshly ground black pepper, plus extra for serving

1 teaspoon (6 grams) fine sea salt

2 quarts (2 liters) water for pasta

Instructions

Cut the guanciale into thin matchsticks about 1/4 inch thick and place in a large skillet over medium-low heat, rendering the fat slowly for 8 to 10 minutes until the meat is crispy and most of the fat has rendered, stirring occasionally.

While the guanciale cooks, whisk together the 4 egg yolks and 2 whole eggs in a bowl with 1 1/2 cups (150 grams) of the grated pecorino and 2 teaspoons of freshly ground black pepper until well combined and smooth.

Bring 2 quarts of water to a rolling boil in a large pot, add 1 teaspoon of salt, then add the spaghetti and cook according to package directions until al dente, approximately 9 to 11 minutes, stirring occasionally to prevent sticking.

Reserve 2 cups (480 milliliters) of pasta cooking water before draining the pasta, then immediately add the drained hot pasta to the skillet with the rendered guanciale and its fat, tossing constantly off the heat.

Remove the skillet completely from the heat, then pour the egg and cheese mixture over the pasta while tossing vigorously and continuously for 1 to 2 minutes, adding pasta water 1/4 cup (60 milliliters) at a time until the sauce reaches a creamy consistency that coats each strand.

The sauce should be silky and flow slightly; it will continue to thicken slightly as it cools, so err on the side of slightly looser rather than thick while still cooking.

Divide the carbonara among four warm bowls, sprinkle with the remaining 1/2 cup (50 grams) of pecorino romano and additional fresh black pepper, and serve immediately.