Authentic Spaghetti CarbonaraSpaghetti alla Carbonara

Bring the water to a boil

Fill a large pot with water and bring it to a rolling boil over high heat. Add 10g salt per litre of water and stir until dissolved.

Prepare the ingredients

Cut the guanciale into batons about 7mm thick. Finely grate the Pecorino Romano. Coarsely grind the black pepper.

Cook the spaghetti

Add the spaghetti to the boiling salted water and cook until one minute short of the package time.

Render the guanciale

Place the guanciale in a cold frying pan without oil. Cook over medium heat for 2 minutes, then reduce the heat and cook for another 7–8 minutes, until golden and crisp and the fat has rendered clear.

Cool the pan

Turn off the heat and let the pan stand for 1–2 minutes, until it is below 70°C. If the pan is too hot, the egg mixture will scramble.

Make the egg mixture

Combine 4 egg yolks with the grated Pecorino and most of the black pepper, reserving a little cheese and pepper for serving. Mix to a smooth paste that falls in ribbons.

Coat the pasta in guanciale fat

Transfer the al dente spaghetti directly to the pan, reserving the pasta water. Toss over low heat for about 30 seconds, until every strand is coated in the rendered fat.

Start the emulsion

Add a little pasta water and toss over low heat until lightly emulsified. Turn off the heat completely before adding the egg mixture.

Add the egg mixture

With the heat off, pour in the egg mixture and toss quickly until it coats the pasta evenly. Never add the eggs while the pan is still over the flame.

Adjust the sauce

Add reserved pasta water a little at a time until the sauce is glossy and flows slowly when the pan is tilted. Add cautiously so the sauce does not become watery.

Serve

Twist the pasta into warm bowls. Finish with the reserved Pecorino Romano and coarsely ground black pepper.