Spaghetti Carbonara
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Originally proposed by Alice on Feb 18, 2026
Source: Wikimedia
Carbonara is a pasta dish made with fatty cured pork, hard cheese, eggs, salt, and black pepper. It is typical of the Lazio region of Italy. The dish took its modern form and name in the middle of the 20th century.
Source: Wikipedia (Carbonara)
Carbonara is an emulsion-driven pasta dish where rendered pork fat, starchy water, and egg proteins combine into a glossy sauce.
A classic carbonara with eggs, pecorino, guanciale, and black pepper.
Ingredients
- 12 oz (340g) dried spaghetti
- 6 oz (170g) guanciale, diced
- 2 large eggs plus 2 large yolks
- 1 1/2 cups (140g) finely grated Pecorino Romano
- 1 tsp freshly ground black pepper, plus more to finish
Method
- Bring a large pot of well-salted water to a boil and cook the spaghetti until just shy of al dente.
- Start the guanciale in a cold skillet, then cook over medium heat until the fat renders and the meat is deeply crisp, 6 to 8 minutes.
- Whisk eggs, yolks, pecorino, and black pepper in a warm bowl until thick and smooth; loosen with a spoonful of pasta water.
- Transfer hot pasta to the guanciale pan off heat and toss well so every strand is coated in rendered fat.
- Add the egg mixture and stir constantly, adding splashes of pasta water until the sauce is glossy and fluid; serve right away.
Why These Techniques Work
Browse techniquesResidual-heat emulsification
Why it works: Gentle heat thickens egg proteins without scrambling.
Why this recipe uses it: It creates the classic silky sauce without cream.
Heat staging and carryover control
Why it works: Managing burner intensity and resting windows prevents overshoot from residual heat after active cooking.
Why this recipe uses it: This sequence relies on brief finishing steps where controlled carryover keeps texture and flavor balanced.
Recipe facts
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