Spaghetti Carbonara
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Author Notes: This is no-frills, classic carbonara. It's also great made with rigatoni. Serving suggestions: straight outta the serving bowl. Adapted from Bon Appetit's April 2012 issue. - brette warshaw
Serves 4-6
- 1/4 pound guanciale or pancetta, cut into 1/3-inch cubes
- 7 large egg yolks
- 1 large egg
- 1 pound spaghetti
- Kosher salt
- Freshly ground black pepper
- 1/2 cup freshly-grated Pecorino, plus more for garnish
- Put guanciale in a large skillet and place over medium-low heat. Cook, stirring frequently, until fat renders but guanciale is not browned, about 5 minutes. Transfer the guanciale to your serving bowl; reserve the drippings.
- Add egg yolks and egg to your serving bowl; whisk to blend.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving around a 1/2 cup pasta cooking liquid.
- To egg mixture, immediately add spaghetti, 2 tablespoons pasta cooking liquid, and 1 teaspoon guanciale drippings; toss to coat. Working in 3 batches, gradually add Pecorino, stirring and tossing to melt between batches. Add lots of black pepper (around 2 teaspoons). Toss until the sauce thickens, adding more pasta water by tablespoonfuls if needed. Season to taste with salt and black pepper.
- Divide among bowls (or don't). Garnish with Pecorino.
- This recipe is a Community Pick!
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27 days ago Mountain Mama
This is so good!!! We made it with bacon instead of the pancetta or guanicale. I'd use half a pound of bacon instead of a quarter pound. My five year old practically inhaled it. We used rigatoni also and it was a perfect pasta for this. :>
about 1 month ago fhp
I've been experimenting for years with Carbonara and sometimes the temperature of the hot pasta doesn't seem to be enough to get the egg the right consistency. Woe to those who think they'll get away with heating the pasta and eggs on the stove top. Armida Latella from the Abruzzo (home of the carbonara, griscia and matriciana) taught me her trick which is to temper the eggs with a little of the hot pasta water just before mixing in the pasta. Good trick.
Another trick she taught me about pastas with guanciale or pancetta is to add a little white wine after the guanciale is sautéed then little it simmer a while thereby creating a sort of syrup. This cuts the fat and makes for a more digestible meal. This is a great trick when making a matriciana sauce.
19 days ago Topperlove
I first started eating Carbonara years ago in Rome. My favorite trattoria finally showed me how it was done. Your tips are spot on for a perfect dish. The white wine is essential.
about 1 month ago mmggrr
Perfect Carbonara...Gusto in Los Angeles makes it like this...except the egg yolk is served on top and mixed in at the table...perfection!
2 months ago Humphrey Pardal
The best carbonara I ever ate! I might add some browned minced shallots next time. Thank you so much.
2 months ago morgana44
Christina...yes. Thank you.
2 months ago chef lew
Even my thin, calorie conscious wife had two bowls of this; it's that good. Both of us regretted there was no more left. She told me to keep the recipe and I assured I had. Will certainly make again.
2 months ago Christine Niskanen
Is there any problem with eating the raw egg yolks?
2 months ago Christina @ Christina's Cucina
Christine, they're not raw as they get cooked with the hot spaghetti.
2 months ago morgana44
Someone commented on what to do with all those left over egg whites and I neglected to print it and now I can't find it. It was egg whites, sugar & low oven. Thanks
2 months ago Christina @ Christina's Cucina
Are you thinking of meringues? http://christinascucina...
3 months ago gasgirl
to.. debenedittislinda,,Can you share the recipe you use? Thanks
3 months ago debenedittislinda
WOW!!!! What is the Cholesterol count for this recipe? I think I will stick with the version I learned to make while living in North Italy!
3 months ago Kayte
Nutrition info ???
3 months ago mainecoon
As my husband and I were slurping our last forkfuls we were also compiling a guest list for our next carbonaro night. It was that good. (And without any of the cream that has put me off in the past). Thank you!
2 months ago brette warshaw
Brette is the Editorial Assistant of Food52.
That's so great!
3 months ago gasgirl
Do not really understand why you need to do the 3 batches? I usually add the cheese to the egg and the fat and pancetta....what does the 3 batches aim to achieve?
2 months ago brette warshaw
Brette is the Editorial Assistant of Food52.
Tossing it with the 3 batches makes it creamier -- it introduces more air into the mixture as you toss!
3 months ago Diane Johnston
Curious what the adaption is?
2 months ago brette warshaw
Brette is the Editorial Assistant of Food52.
I used spaghetti instead of rigatoni, didn't use a mix of pepper (stuck to black pepper), used Pecorino instead of a Pecorino/Parmesan mix and omitted a step which fussed with the guanciale!
3 months ago ChefManuela
This is the right one, I have seen may with addition of cream or mascarpone...
www.cooking-class-authentic...
3 months ago Christina @ Christina's Cucina
Congrats on the CP, Brette! I have come up with another version of carbonara which has a lovely creamy sauce, but is not too heavy or sickening, and now is one of my family's favorite meals http://christinascucina...
3 months ago darksideofthespoon
Dear God. I have Carbonara on the menu for my family this week. I'm thinking the recipe I was going to use (also from F52!) will be scrapped in favor for this one.
3 months ago darksideofthespoon
So, I made this for dinner tonight. It got rave reviews, it is most certainly the best Carbonara I've served.
My only 'complaint' (if you could call it that!) is completely my fault. I halved the recipe but forgot to halve the amount of cooking water! So, for the two of us, I used a half cup of pasta water. It was a tad saucy and I wondered why it didn't look like the picture. Regardless, the plates were cleaned! Delicious!
3 months ago brette warshaw
Brette is the Editorial Assistant of Food52.
So happy to hear that!