# Authentic Spaghetti Carbonara Spaghetti carbonara is a Roman classic made from just spaghetti, crisp guanciale, eggs, Pecorino and black pepper. There is no cream, and the sauce comes out silky because eggs, cheese and pasta water blend into an emulsion. The only skill is timing. Take the pan off the heat before the eggs go in, and the sauce coats the pasta like velvet instead of scrambling. - Total time: 30 min (prep 10 min, cook 20 min) - Serves: 4 - Per serving (estimated): 690 kcal, 29 g protein - Cuisine: Italian. Category: Main course. ## Ingredients - 400 g spaghetti - 150 g guanciale or pancetta, diced - 3 whole eggs - 3 egg yolks - 80 g Pecorino Romano, finely grated (about 1 cup) - 1 tsp black pepper, freshly cracked - Salt for the pasta water ## Method 1. Bring 4 liters (4 quarts) of water to a boil in a large pot. Salt it lightly, since the guanciale and cheese are salty. 2. Whisk the whole eggs, yolks, Pecorino and pepper in a large bowl until it forms a thick paste. 3. Put the guanciale in a cold 12-inch skillet. Cook over medium heat 8 to 10 minutes, until the fat renders and the pieces are crisp and golden. Turn off the heat. 4. Cook the spaghetti until al dente, about 1 minute less than the package says. Scoop out 1 cup of pasta water before draining. 5. Add the hot drained pasta to the skillet with the guanciale and its fat. Toss for 30 seconds, then let it cool about 1 minute off the heat. 6. Whisk 1/4 cup of pasta water into the egg mixture to loosen it. Pour it over the pasta and toss fast with tongs. 7. Keep tossing 1 to 2 minutes, adding pasta water by the tablespoon, until the sauce is creamy and clings to the noodles. It should look glossy, not scrambled. 8. Serve immediately with more Pecorino and pepper. The sauce thickens as it cools. ## Why it works - Starting guanciale in a cold pan renders the fat slowly, so the meat turns crisp without burning. - Using extra yolks makes a richer, thicker sauce, because yolks carry most of the fat and emulsifiers. - Cooling the pan for a minute keeps the eggs from passing the temperature where they set into curds. - Starchy pasta water thins the egg mixture and helps it bind to the fat from the guanciale. - Finely grated Pecorino melts into the sauce rather than clumping, adding salt and tang. ## The science - **Eggs set at gentle heat.** Egg yolk proteins begin to thicken around 150°F (65°C) and scramble near 170°F (77°C). Hot pasta carries enough heat to cook the sauce to a creamy thickness, so you never need a flame. Pull the pan off the burner and keep tossing. - **Pasta water builds the emulsion.** Starch in pasta water acts as a stabilizer. It lets the fat from the guanciale and the water in the eggs mix into a smooth sauce that sticks to the pasta, rather than separating into grease and curds. ## Tips - Bring the eggs to room temperature so they blend smoothly and do not chill the pan. - Mix the egg sauce first and keep the pasta water hot, so you can move fast once the pasta is done. - Use a wide, warm bowl or the skillet off the heat, because a cold bowl can make the sauce seize. ## Mistakes to avoid - Putting the pan back on the burner after adding the eggs, which scrambles them, so keep it off the heat. - Skipping the pasta water, which leaves a thick, clumpy sauce, so always save a cup. - Using pre-grated cheese, which clumps and tastes dull, so grate a block of Pecorino finely. ## Variations and swaps - Use half Pecorino Romano and half Parmesan for a milder, nuttier flavor. - Use thick-cut bacon if you cannot find guanciale, and add 1 tbsp of olive oil to the pan. - Finish with an extra grind of pepper toasted in the pan for 30 seconds before the pasta goes in. - Swap guanciale for pancetta, which is a bit leaner and milder. - Swap spaghetti for rigatoni, which catches the sauce in its ridges. - Swap Pecorino for Parmesan if you prefer a less salty, less sharp sauce, and add a pinch more salt. ## Storage Carbonara is best eaten right away. If you must save leftovers, refrigerate within 2 hours and eat within 2 days, then reheat in a skillet with a splash of water to 165°F (74°C), since the sauce will not be as silky. ## FAQ **Does real carbonara have cream?** No, authentic carbonara has no cream. The creamy texture comes from eggs, cheese, rendered fat and starchy pasta water, which blend into a smooth sauce. **How do I keep carbonara from scrambling?** Remove the pan from the heat and let the pasta cool for a minute before adding the egg mixture. Toss constantly and add a little hot pasta water to loosen the sauce. **Can I use bacon instead of guanciale?** Yes, bacon works well, though it is smokier. Choose thick-cut, cook it until crisp, and use the rendered fat just like guanciale fat. **Are the eggs in carbonara safe to eat?** The hot pasta partly cooks the eggs, but they are not fully pasteurized. Use fresh, refrigerated eggs, or pasteurized eggs for anyone pregnant, elderly or with a weak immune system. **Is carbonara made with whole eggs or yolks?** Many Roman cooks use mostly yolks for richness. This recipe uses 3 whole eggs plus 3 yolks, which gives a creamy sauce that is rich but not heavy. --- Source: https://cookingscientist.com/recipes/spaghetti-carbonara (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846