Classic Spaghetti Carbonara

Real carbonara has no cream — the sauce is an egg-and-cheese emulsion that thickens purely from the residual heat of the pasta, so timing and temperature control are everything.

Instructions

1. 1

   Bring a large pot of generously salted water to a boil and cook the spaghetti according to package directions until al dente.

2. 2

   While the pasta cooks, cook the guanciale in a large skillet over medium heat, stirring occasionally, until crisp and golden and the fat has rendered, 7–8 minutes. Remove from heat but leave the fat in the pan.

3. 3

   In a bowl, whisk together the whole eggs, egg yolks, Pecorino Romano, and a generous amount of black pepper until smooth and well combined.

4. 4

   Just before the pasta is done, ladle out and reserve about 1 cup of the starchy pasta cooking water.

5. 5

   Drain the pasta (do not rinse) and add it directly to the skillet with the guanciale, tossing over low heat for about 30 seconds to coat the noodles in the fat.

6. 6

   Remove the skillet completely from the heat — this is the critical step, since adding the egg mixture over direct heat will scramble it instead of forming a silky sauce.

7. 7

   Pour the egg and cheese mixture over the pasta, tossing constantly and vigorously with tongs. Add splashes of the reserved hot pasta water, a little at a time, as you toss, until the sauce turns glossy, creamy, and coats every strand — this residual heat combined with the starchy water is what thickens the eggs into a sauce instead of scrambling them.

8. 8

   Continue tossing for a full minute or two off the heat until the sauce is silky, adding more pasta water as needed if it looks dry or clumpy.

9. 9

   Serve immediately in warmed bowls, topped with extra Pecorino Romano and a generous crack of black pepper.