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Creamy Carbonara Recipe with Crispy Guanciale and Pecorino Romano

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A classic Roman carbonara featuring silky eggs and cheese sauce emulsified with pasta water, crispy guanciale, and sharp Pecorino Romano cheese for a rich, comforting pasta dish.

Ingredients

Scale
  • 4 oz (115 g) guanciale, diced
  • 12 oz (340 g) spaghetti
  • 4 large egg yolks, room temperature
  • 1 large whole egg, room temperature
  • 1 cup (about 100 g) Pecorino Romano cheese, finely grated
  • Freshly ground black pepper, to taste
  • Salt, for pasta water

Instructions

  1. Bring a large pot of salted water to a boil. Add about 1 tablespoon (15 g) of salt per 4 quarts (4 liters) of water.
  2. Dice the guanciale into small pieces about 1/4 inch (0.6 cm). Heat a large skillet over medium heat. Add guanciale and cook until golden and crispy, about 6–8 minutes, stirring occasionally. Remove from heat but leave guanciale and fat in the pan.
  3. Cook the spaghetti in the boiling water until al dente, about 8–9 minutes or per package instructions. Reserve 1 cup (240 ml) of pasta cooking water before draining.
  4. In a medium bowl, whisk together 4 egg yolks, 1 whole egg, 1 cup finely grated Pecorino Romano, and about 1 teaspoon freshly ground black pepper until smooth and creamy.
  5. Add the drained spaghetti to the skillet with guanciale over very low heat or off heat. Quickly pour in the egg and cheese mixture while tossing vigorously with tongs to coat every strand. Add reserved pasta water a few tablespoons at a time to loosen the sauce and create a silky texture.
  6. Taste and adjust seasoning with salt and pepper sparingly. Plate immediately, topping with extra grated Pecorino and black pepper. Serve warm.

Notes

Use freshly grated Pecorino Romano for best flavor and texture. Avoid pre-grated cheese. Remove pan from heat before adding egg mixture to prevent scrambling. Reserve pasta water to adjust sauce consistency. Serve immediately for best texture. Leftovers keep up to 2 days refrigerated; reheat gently with added water or broth.

Nutrition

Keywords: carbonara, creamy carbonara, guanciale, Pecorino Romano, Italian pasta, authentic carbonara, easy pasta recipe

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