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Spaghetti With Carbonara Sauce Recipe

Spaghetti tossed with crisp guanciale and a creamy egg, cheese, and pepper sauce.

Adapted from Serious Eats.

Spaghetti With Carbonara Sauce Recipe, plated
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Spaghetti With Carb... 0/0 COOK 1COOK 2
1Mise en place
Prep 1/4 cup grated Pecorino Romano: grate
Prep 1 tsp freshly ground black pepper: freshly grind
2Boil salted water
3Plate and serve
+ 8 more steps in the app
Spaghetti With Carb... 0/0 COOK 2COOK 1
1Mise en place
Prep 1/4 cup grated Parmigiano-Reggiano: grate
2Boil salted water
In a pot, bring salted water to a boil
In the pot of boiling salted water, add the dried...
3Plate and serve
+ 8 more steps in the app

Ingredients

The full plan

Split between two cooks — each step says who's on it.

1. Mise en place BOTH

  • Prep 1/4 cup grated Parmigiano-Reggiano: grate
  • Prep 1/4 cup grated Pecorino Romano: grate
  • Prep 1 tsp freshly ground black pepper: freshly grind

2. Boil salted water COOK 1

  • In a pot, bring salted water to a boil
  • In the pot of boiling salted water, add the dried spaghetti and cook, stirring, until al dente

3. Crisp the guanciale COOK 2

  • In a large skillet, combine the diced guanciale with 2 tablespoons (30ml) olive oil and cook, stirring frequently, over medium heat, until the fat has rendered and the guanciale is crisp, about 7 minutes

4. Whisk the egg mixture COOK 2

  • In a large, metal heatproof mixing bowl, whisk together the large whole eggs, egg yolks, Pecorino Romano, Parmigiano-Reggiano, and black pepper
🤝 Cook 1 hands over the grated Parmigiano-Reggiano.

5. Transfer the pasta COOK 1

  • Using tongs and/or a strainer, transfer the dried spaghetti to the skillet with the crisped guanciale and its fat, be sure not to drain the boiling pasta water
🤝 Cook 2 hands over the guanciale.

6. Add remaining oil COOK 1

  • In the skillet, add the remaining 1 tablespoon (15ml) olive oil to the pasta and stir to combine
  • Let cool slightly

7. Combine pasta and eggs COOK 2

  • In the metal bowl, scrape the pasta, pork, and all the fat into the egg mixture, Measure 1/2 cup (120ml) pasta-cooking water and add it to the pasta and egg mixture
  • Stir well to combine
🤝 Cook 1 hands over the egg mixture.

8. Thicken the sauce COOK 2

  • Set the mixing bowl over the pot of boiling pasta water, making sure the bottom of the bowl does not touch the water, and cook, stirring quickly with tongs, until the sauce thickens to a creamy, silky consistency and leaves trails as you stir

9. Plate and serve BOTH

  • Remove the bowl from the heat, season with salt if needed, and divide the spaghetti into bowls
  • Serve right away, topping with more grated cheese and freshly ground pepper as desired

See it in action

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