Pasta & Noodles Members

Classic Spaghetti Carbonara

A rich Roman pasta made with eggs, cured pork, and Pecorino Romano - no cream needed. The technique of tempering the eggs off heat is the whole secret.

10 minPrep

20 minCook

30 minTotal

4 servingsServings

MediumDifficulty

⭐ 4.7Rating

Ingredients

1 lb (16 oz) spaghetti
8 oz guanciale or pancetta, diced into 1/4 inch pieces

Instructions

Fill a large pot (at least 6 quarts) with 5 quarts of water and add 2 tablespoons of kosher salt; the water should taste like seawater. Bring to a rolling, vigorous boil over high heat before adding pasta.

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