Entree: United States – New York City – Spaghetti Carbonara (Pasta with eggs, cheese, and cured pork in a silky sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Total 35 min

Ingredients

- 12 oz (340 g) spaghetti
- 6 oz (170 g) guanciale or pancetta, diced
- 3 large eggs, approx. 5.3 oz (150 g) total
- 1 large egg yolk, approx. 0.6 oz (18 g)
- 1 cup (100 g) Pecorino Romano, finely grated
- 1 tbsp (15 ml) extra-virgin olive oil (optional)
- 1 tsp (2 g) freshly ground black pepper, plus more for serving
- 1 tbsp (18 g) salt for pasta water
- Up to 1 cup (240 ml) reserved pasta cooking water

Instructions

1. Bring a large pot of water to a rolling boil, add 1 tbsp (18 g) salt, and cook the spaghetti until just al dente according to package instructions; reserve 1 cup (240 ml) of the starchy cooking water, then drain the pasta.
2. While pasta cooks, heat a large skillet over medium heat and add the diced guanciale or pancetta; cook 6–8 minutes until fat is rendered and pieces are crisp, stirring occasionally. If pan seems dry, stir in 1 tbsp (15 ml) olive oil.
3. In a mixing bowl, whisk together the 3 eggs, egg yolk, grated Pecorino Romano, and 1 tsp (2 g) freshly ground black pepper until smooth.
4. Add the hot drained spaghetti to the skillet with the guanciale off the heat and toss to coat in the rendered fat.
5. Pour the egg-and-cheese mixture over the pasta and quickly toss or stir vigorously to create a creamy sauce; add reserved pasta water, a few tablespoons at a time, as needed to loosen and achieve a silky texture without scrambling the eggs.
6. Taste and adjust seasoning with additional black pepper; serve immediately with extra grated Pecorino and a crack of black pepper.