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Spaghetti Carbonara

Spaghetti Carbonara

Prep: 10 min
Ready: 30 min
2 servings
meatquick

Roman spaghetti carbonara recipe with yolks only, guanciale fat whisked into the sauce, and a gentle skillet-over-the-pot finish. Creamy without cream.

Ingredients

  • 250 g (9 oz) bucatini
  • 170 g (6 oz) guanciale (or thick-cut bacon), cut into small cubes
  • 3 large egg yolks
  • 50 g (about ½ cup) Parmigiano-Reggiano, finely grated, plus extra for serving
  • 1 tsp coarsely ground black pepper, plus more for serving
  • Salt for pasta water (light hand, the guanciale and cheese carry it)

Instructions

  1. Cut the guanciale into small cubes. Warm a skillet on high, then drop to low, add the guanciale, and fry slowly until crispy outside, soft inside, 8-10 minutes.
  2. While the guanciale cooks, whisk the egg yolks, Parmigiano, and half the black pepper into a thick paste in a bowl. Set near the stove.
  3. When the guanciale is done, transfer the pieces to a plate somewhere warm. Whisk half the skillet fat into the yolk paste. Pour off and save the rest of the fat, but don't wipe the skillet.
  4. Bring a pot of lightly salted water to a rolling boil on high heat. Cook the bucatini about 10 minutes, until fully soft with no chalky core (taste one). Before draining, scoop out 1 cup of pasta water, then drain and turn the burner under the pot down to low so the water sits at a bare simmer.
  5. Loosen the yolk paste with a splash of pasta water. Put the drained bucatini in the skillet, pour in the yolk mixture, and set the skillet on top of the simmering pot (a makeshift bagno maria). Toss constantly. The gentle steam heat thickens the sauce glossy and hot without scrambling. Add pasta water splash by splash and keep tossing until the sauce is thick and clings to every strand. If it grabs at the edges, lift the skillet off for 20 seconds and keep tossing.
  6. Stir in most of the guanciale and the remaining measured pepper. Taste, and add more Parmigiano if it needs punch.
  7. Warm two serving bowls with hot tap water, dump and dry, plate immediately, top with the reserved guanciale, extra Parmigiano, and a final grind of pepper. Serve instantly.