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Spaghetti Carbonara (Authentic Roman Recipe)

Authentic Roman spaghetti carbonara with crispy guanciale, Pecorino Romano, and a silky egg sauce. No cream, just tradition.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner
Cuisine: Italian
Calories: 620
Ingredients Equipment Method

Ingredients
  

  • ​ ​ ​ ​
  • 1 pound spaghetti ​
  • 8 ounces guanciale cut into small strips
  • 4 ​ large egg yolks at room temperature
  • 1 ​ large whole egg at room temperature
  • 1 cup finely grated Pecorino Romano cheese plus more for serving
  • 1/2 cup finely grated Parmigiano Reggiano cheese ​
  • 2 teaspoons freshly cracked black pepper plus more to taste
  • 1 tablespoon kosher salt for the pasta water

Equipment

  • Large pot ​
  • Large skillet or saute pan ​
  • Tongs ​
  • Box grater or Microplane ​

Method
 

  1. Grate the Pecorino and Parmigiano and set out the eggs so they come to room temperature.
  2. Bring a large pot of water to a boil and salt it generously.
  3. Cook the guanciale in a large cold skillet over medium heat, stirring, until crisp and golden, 8 to 10 minutes. Remove from the heat.
  4. Whisk the egg yolks, whole egg, Pecorino, Parmigiano, and black pepper in a bowl until thick and pasty.
  5. Cook the spaghetti until just shy of al dente, about 1 minute less than the package directs. Reserve 1 cup of pasta water, then drain.
  6. Add the hot pasta to the skillet with the guanciale off the heat. Toss, then pour in the egg mixture, tossing constantly and adding splashes of pasta water until a glossy sauce coats every strand.
  7. Serve immediately in warm bowls with extra Pecorino and black pepper.