Discover how to make this incredibly rich and creamy Roman pasta dish, made without a single drop of cream! It's all about mastering a few key ingredients and techniques.
Yields: 2 servings
Prep time: 10 minutes
Cook time: 15-20 minutes
Ingredients
- 6 ounces (about 170g) spaghetti
- 4 ounces (about 115g) guanciale (cured pork jowl) or pancetta, diced
- 2 large eggs
- 2 large egg yolks
- 1/2 cup (about 50g) Pecorino Romano cheese, finely grated, plus more for serving
- Freshly ground black pepper, to taste
- Salt, for pasta water
Equipment
- Large pot for cooking pasta
- Large skillet or sauté pan
- Tongs or pasta fork
- Whisk
Instructions
- Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente (firm to the bite). Before draining, reserve about 1 cup of the starchy pasta water.
- Render the Guanciale/Pancetta: While the pasta cooks, heat a large skillet over medium heat. Add the diced guanciale or pancetta and cook, stirring occasionally, until crispy and the fat has rendered out. This usually takes 5-8 minutes. Remove the crispy pork bits with a slotted spoon and set them aside, leaving the rendered fat in the skillet.
- Prepare the Egg Mixture: In a medium bowl, whisk together the whole eggs, egg yolks, and grated Pecorino Romano cheese until well combined and smooth. Season generously with freshly ground black pepper. Do not add salt to this mixture, as the guanciale and Pecorino Romano are already quite salty.
- Combine & Emulsify: Drain the cooked spaghetti, but do not rinse it. Immediately add the hot spaghetti to the skillet with the rendered pork fat. Toss the pasta in the fat to coat it evenly.
- Create the Sauce: Remove the skillet from the heat. This is crucial to prevent the eggs from scrambling. Slowly pour the egg mixture over the pasta, tossing vigorously with tongs. As you toss, gradually add a few tablespoons of the reserved pasta water, a little at a time, continuing to toss constantly. The heat from the pasta and the starch in the water will emulsify the eggs and cheese into a creamy, luscious sauce. If the sauce seems too thick, add a little more pasta water until it reaches your desired consistency.
- Serve: Add most of the reserved crispy guanciale/pancetta back into the pasta and toss to combine.
- Garnish: Serve immediately in warm bowls, topped with the remaining crispy guanciale/pancetta, a generous grinding of fresh black pepper, and extra Pecorino Romano cheese.
Vocabulary List
-
guanciale
🔊: an Italian cured meat product prepared from pork jowl or cheeks.
- Example: Authentic Carbonara uses guanciale for its distinct flavor.
- Example: You can often find guanciale at Italian delis.
-
pancetta
🔊: Italian bacon made of pork belly meat that is salt-cured and spiced.
- Example: Pancetta is a good substitute if you can't find guanciale.
- Example: The recipe calls for diced pancetta to be rendered until crispy.
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al dente
🔊: (of pasta or rice) cooked so as to be still firm when bitten.
- Example: Cook the spaghetti until it's al dente for the best texture.
- Example: Al dente pasta holds up well in creamy sauces.
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render
🔊: to melt down fat from meat to clarify it.
- Example: We need to render the guanciale to get all its flavorful fat.
- Example: Rendering the fat makes the pork bits crispy.
-
emulsify
🔊: to combine two liquids that don't normally mix, such as oil and water, by forming a stable mixture.
- Example: The egg and cheese mixture emulsifies with the pasta water to create a creamy sauce.
- Example: Whisking vigorously helps to emulsify the dressing.
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luscious
🔊: having a rich, sweet, and pleasing taste or smell.
- Example: The sauce for the carbonara was incredibly luscious.
- Example: This chocolate cake has a luscious frosting.