Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Pasta
Sauce
Equipment
Pot; wide pan; bowl; whisk; tongs; grater.
Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.
Steps
Prepare · About 5 min
- Whisk 3 pasteurized eggs, 1 pasteurized egg yolk, 80 g pecorino romano, finely grated and 1 tsp black pepper in a heatproof bowl. Use pasteurized eggs because the sauce is only gently heated.
Boil the pasta · About 12 min
- Boil 2500 ml water with 1 tsp salt; cook 350 g spaghetti for the packet time, about 10–12 minutes. Reserve 250 ml cooking water; drain.
Cook the guanciale · About 8 min
- Cook 150 g guanciale, diced in a dry wide pan over medium-low heat for 6–8 minutes.
Check: Fat renders and edges are crisp.
Emulsify · About 3 min
- Turn off the heat. Toss pasta with guanciale, then add the egg mixture and 60 ml reserved water. Toss constantly for 1–2 minutes. Add more water in small splashes if needed.
Check: The sauce is glossy, not scrambled. If too cool, warm briefly over very low heat while tossing.
Tips
- Remove the pan from direct heat before adding eggs.
- Use finely grated cheese so it melts quickly.
Substitutions
- Use pancetta instead of guanciale.
- Use parmesan instead of pecorino; the flavour is milder.
Storage
- Get perishable Spaghetti carbonara into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Spaghetti carbonara within two days, keeping it covered at 4°C / 40°F or colder.
- Bring cooked Spaghetti carbonara to 74°C / 165°F, stirring or turning it for even heating. When Spaghetti carbonara is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
Make ahead
- Grate cheese and dice guanciale one day ahead.
- Cook and mix the sauce immediately before serving.
FAQ
Does carbonara contain cream?
This recipe does not. Eggs, cheese and pasta water form the sauce.
Why did the eggs scramble?
The pan was too hot or the sauce was not tossed quickly enough.
Can I use ordinary raw eggs?
Pasteurized eggs reduce the risk from the gently cooked sauce. Do not replace them for vulnerable diners.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
