Instructions for Authentic Spaghetti Carbonara

Step 1: Prepare the Pasta

Boil the Water: Fill a large pot with water, bring it to a rolling boil, and add a generous amount of salt (about 1 tablespoon per 4 liters of water).

Cook the Spaghetti: Add the spaghetti to the boiling water and cook until just al dente, following the package instructions (about 8–10 minutes).

Reserve Pasta Water: Before draining, reserve about 1.5 cups of the starchy pasta water to help emulsify the sauce.

• Tip: The pasta water is crucial for creating a smooth, creamy sauce, so don’t forget to set it aside!

Step 2: Cook the Guanciale

Heat the Skillet: Add the guanciale (or pancetta if substituting) to a large skillet over medium heat.

Render and Crisp: Cook the guanciale until it turns golden and crispy, allowing the fat to render out, about 5–7 minutes.

Remove from Heat: Once crispy, remove the skillet from heat and set the cooked guanciale aside, leaving the rendered fat in the pan.

• Tip: Avoid overcooking the guanciale; it should be crispy but not overly crunchy for the best texture.

Step 3: Make the Egg and Cheese Mixture

Combine Ingredients: In a medium bowl, whisk together 4 large egg yolks, 1 whole egg, the grated Pecorino Romano, and black pepper until smooth and creamy.

Optional Extra Creaminess: For an even creamier sauce, add a small splash (about a tablespoon) of the reserved pasta water to the egg mixture and whisk until fully incorporated.

• Tip: Combining egg yolks and one whole egg provides a balanced, creamy texture and adds depth to the sauce.

Step 4: Combine and Emulsify

Add Pasta to the Skillet: Place the hot, drained spaghetti into the skillet with the rendered guanciale fat. Toss well to coat the pasta in the fat.

Remove from Heat and Add Sauce: Take the skillet off the heat to avoid scrambling the eggs. Pour in the egg and cheese mixture and toss the pasta vigorously until the sauce turns creamy and coats the noodles evenly.

Adjust Consistency: Gradually add the reserved pasta water, a few tablespoons at a time, as you continue to toss the pasta. This will help achieve a silky, glossy sauce. Use as much pasta water as needed to reach the desired consistency.

• Tip: The key to a successful Carbonara is controlling the heat! Make sure the skillet is off direct heat when mixing in the egg mixture to prevent the eggs from scrambling.

Step 5: Serve

Plate and Garnish: Serve immediately, topping each plate with freshly ground black pepper and additional Pecorino Romano if desired.

Enjoy: Spaghetti Carbonara is best enjoyed hot and fresh for the creamiest texture!

• Tip: Pair with a crisp white wine, like Pinot Grigio or Sauvignon Blanc, and a light green salad for a balanced, Italian-inspired meal.