Entree: Italy – Lazio (Rome) – Spaghetti alla carbonara (Pasta with eggs, Pecorino cheese, guanciale, and black pepper)

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 15 min

Total 25 min

Ingredients

- 12 oz (340 g) spaghetti
- 6 oz (170 g) guanciale, cut into 1/2-inch (1 cm) lardons
- 4 large eggs, approx. 200 g total
- 1 cup (100 g) Pecorino Romano, finely grated
- 1 tsp (2 g) coarse sea salt for pasta water, plus more to taste
- 1 tsp (2 g) freshly ground black pepper, plus more for serving
- 1 tbsp (15 ml) olive oil (optional, only if guanciale is very lean)

Instructions

1. Bring a large pot of salted water to a rolling boil and cook the spaghetti until just shy of al dente (about 1–2 minutes less than package directions). Reserve 1 1/2 cups (360 ml) pasta cooking water, then drain the pasta.
2. While the pasta cooks, heat a large skillet over medium heat. Add the guanciale (and olive oil only if using) and render until the fat is crisp and golden and the lardons are browned, about 6–8 minutes. Remove from heat.
3. In a bowl, whisk the eggs with the grated Pecorino Romano and freshly ground black pepper until smooth and slightly thickened.
4. Add the drained hot pasta to the skillet with the guanciale and toss to coat in the fat. Let the skillet cool off the direct heat for 30–60 seconds so the egg mixture won’t scramble on contact.
5. Pour the egg-and-cheese mixture over the pasta, tossing vigorously and adding reserved pasta water a little at a time (start with 1/2 cup / 120 ml) until a glossy, creamy sauce forms that clings to the spaghetti. Adjust with more pasta water if necessary for consistency.
6. Taste and season sparingly with salt if needed (Pecorino and guanciale are salty). Serve immediately with extra Pecorino Romano and freshly cracked black pepper.