Authentic Spaghetti alla Carbonara
This dish is about tension. You are balancing the temperature of the pasta with the raw egg base to create a sauce that is neither scrambled eggs nor thin soup.
Temperature is everything.
Do not rush the egg tempering process. If the pan is too hot when you add the eggs, you will end up with breakfast scramble instead of a smooth sauce.
- large pot for boiling water
- heavy-bottomed skillet
- mixing bowl
- tongs
What goes in.
- 200gspaghetti
- 100gguanciale or pancetta, diced
- 2large eggs
- 1large egg yolk
- 60gPecorino Romano, finely grated
- to tastefreshly cracked black pepper
Tempering the Sauce
Slowly incorporate a few tablespoons of starchy pasta water into your egg and cheese mixture before adding it to the pasta. This stabilizes the eggs and ensures a cohesive, silky finish.
The method.
Render the meat
Place the guanciale in a cold skillet over medium heat. Let the fat render slowly until the edges are golden and crisp. Remove from heat.
Prepare the liaison
Whisk the two whole eggs, the extra yolk, the grated cheese, and a generous amount of black pepper in a bowl until smooth.
Boil the pasta
Cook spaghetti in salted water until one minute before al dente. Reserve one cup of the starchy cooking water.
Combine
Transfer the pasta directly into the skillet with the rendered fat. Toss over low heat for 30 seconds to coat the strands.
Finish off heat
Remove the skillet entirely from the burner. Pour in the egg mixture and a splash of pasta water. Toss vigorously with tongs until the sauce thickens and takes on a creamy consistency.
Other turns to take.
Pancetta replacement
If you cannot find guanciale, use high-quality pancetta. It is saltier, so be mindful when seasoning your pasta water.
When it doesn't go to plan.
Always grate your own cheese; pre-grated versions contain anti-caking agents that prevent a smooth melt.
If the sauce is too thick, add more pasta water one teaspoon at a time.
Keep the skillet off the burner when adding the eggs to prevent curdling.
The ones that keep coming up.
Should I use cream?
No. The creaminess in a proper carbonara comes exclusively from the emulsion of cheese, egg, and starchy pasta water.
Why did my sauce turn into scrambled eggs?
The pan was too hot. Ensure the burner is turned off or the pan is removed from the heat source before adding the egg mixture.
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