Spaghetti Carbonara
The iconic Roman pasta featuring a silky sauce of eggs, Pecorino Romano, guanciale (cured pork cheek), and freshly cracked black pepper. No cream needed - just technique and quality ingredients.
Prep Time
10 mins
Cook Time
20 mins
Servings
4
The Truth About Carbonara
Let's settle this once and for all: authentic Carbonara does not contain cream. The silky, luxurious sauce comes entirely from the emulsion of eggs, cheese, pasta water, and rendered pork fat. Adding cream is the most common mistake home cooks make.
At Sal De Forte's, we've been making Carbonara the traditional Roman way since we opened our doors. The technique takes practice, but once you master it, you'll never go back to cream-based versions.
The secret is temperature control. The eggs must be tempered by the hot pasta and fat, but never directly exposed to high heat. This creates that signature creamy coating without any hint of scrambled eggs.
Why This Recipe Works
- ✦Extra egg yolks create a richer, more velvety sauce than whole eggs alone
- ✦Guanciale provides authentic flavor - pancetta works but isn't the same
- ✦Off-heat finishing prevents scrambled eggs while creating creamy emulsion
- ✦Pasta water adds starch that helps the sauce cling to each strand
Spaghetti Carbonara
From the kitchen of Sal De Forte's Ristorante
Ingredients
- 1 lb spaghetti (or rigatoni)
- 8 oz guanciale, cut into small strips (or pancetta if unavailable)
- 4 large egg yolks
- 2 whole eggs
- 1 cup freshly grated Pecorino Romano cheese, plus more for serving
- 1/2 cup freshly grated Parmigiano-Reggiano
- Freshly cracked black pepper (generous amount)
- Kosher salt for pasta water
Instructions
- 1
Prepare the egg mixture
In a bowl, whisk together egg yolks, whole eggs, Pecorino Romano, and Parmigiano-Reggiano until smooth. Add a generous amount of freshly cracked black pepper. Set aside.
- 2
Cook the guanciale
Add guanciale to a cold, large skillet. Turn heat to medium and render slowly, stirring occasionally, until fat is translucent and meat is crispy, about 8-10 minutes. Don't rush this step - low and slow develops better flavor.
- 3
Cook the pasta
Meanwhile, bring a large pot of well-salted water to boil. Cook spaghetti until just shy of al dente (about 1 minute less than package directions). Reserve 2 cups pasta water before draining.
- 4
Combine pasta and guanciale
Transfer drained pasta directly to the skillet with guanciale. Remove skillet from heat completely. Toss to coat pasta in rendered fat.
- 5
Add the egg mixture
With the pan OFF the heat, pour the egg mixture over the pasta. Toss vigorously, adding pasta water a splash at a time, until a creamy sauce forms that coats each strand. The residual heat will gently cook the eggs without scrambling them.
- 6
Adjust and serve
The sauce should be silky and cling to the pasta. Add more pasta water if too thick, or toss longer if too loose. Serve immediately with extra Pecorino and black pepper on top.
Nutrition (per serving)
Chef's Pro Tips
Find Real Guanciale
Check Italian delis or order online. The unique flavor of cured pork cheek is irreplaceable. Pancetta is acceptable but bacon is not.
Grate Cheese Fresh
Pre-grated cheese contains anti-caking agents that prevent smooth melting. Always grate Pecorino and Parmigiano fresh.
Work Quickly
Have everything ready before you drain the pasta. Carbonara waits for no one - it must be served immediately.
If It Scrambles...
Add more pasta water and toss aggressively. The pan was too hot. Next time, let it cool more before adding the egg mixture.
Craving Authentic Carbonara?
Visit Sal De Forte's for our restaurant-made Carbonara - creamy, rich, and made fresh to order with imported Italian ingredients.