ItalianMain

Homemade Spaghetti Pasta Carbonara

Name: Homemade Spaghetti Pasta Carbonara
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 1 tbsp olive oil; 8 oz medium diced guanciale; 5 egg yolks; 1/2 cup packed pecorino romano, plus more for garnish; 12 oz uncooked homemade spaghetti or 1 lb dried; Sea salt and fresh cracked pepper to taste

Silky eggs and crispy guanciale transform simple pasta into pure Roman comfort in just twenty minutes. The creamy sauce clings to each strand without cream, relying instead on egg yolks and sharp pecorino romano for luxurious depth. Perfect for weeknight elegance or impressing guests with deceptively simple, authentic Italian cooking.

Prep

5 minutes

Cook

15 minutes

Total

20 minutes

Serves

Jump to recipe

Ingredients

Units

Instructions

1
Add olive oil to a large frying pan over medium heat.
2
Add the guanciale and cook for 5 to 6 minutes or until crisp and browned. Keep warm.
3
In a large bowl, whisk together the egg yolks, pecorino romano cheese, and cracked pepper until combined.
4
Temper the eggs by whisking in half of the hot rendered guanciale fat from the pan until combined.
5
Add the homemade pasta to a large pot of boiling salted water and cook for 2 minutes.
6
While the pasta is cooking, take 1/4 cup of the hot boiling pasta water and whisk it into the egg mixture to further bring it to safe temperatures.
7
Drain the pasta and add it to the bowl with the egg and cheese mixture along with the crisp-cooked guanciale and toss until completely coated.
8
Serve in a large pasta bowl and garnish with more pecorino romano and cracked pepper.