This Roman pasta dish is traditionally made with guanciale—pork cheek that resembles unsmoked bacon and is cured with salt, pepper and sometimes garlic. Pancetta makes a fine substitute.
Prep Time
20 minutes
Cook Time
15 minutes
Servings
4
Ingredients
3 eggs, at room temperature
1 1/2 cups finely grated pecorino romano cheese, plus more for serving
2 Tbs. olive oil
6 oz. diced guanciale or pancetta
Kosher salt, to taste
1 lb. dried spaghetti
Freshly ground pepper, to taste
Directions
In a bowl, whisk together the eggs and the 1 1/2 cups cheese. Set aside.
In a 13-inch French skillet over medium heat, warm the olive oil. Add the guanciale and cook until it is browned and the fat has rendered, 8 to 10 minutes. Set aside.
Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until al dente, according to the package instructions. Drain, reserving about 1 cup of the cooking water.
Slowly whisk 1/2 cup of the reserved cooking water into the egg-cheese mixture.
Return the skillet with the guanciale to medium heat and rewarm. Add the pasta and 1/4 cup of the reserved cooking water and toss to combine. Remove the pan from the heat, pour in the egg-cheese mixture and toss well to combine. Season generously with pepper. Serve immediately and pass additional cheese alongside. Serves 4.
Rated 5 out of
5 by
Baker Student from
DeliciousMy first time making this dish and this recipe is simple, flavorful, and delicious! I used bacon and added some peas. It’s a keeper~
Date published: 2023-02-26
Rated 5 out of
5 by
dmrmsr from
Simply the BestCarbonara is the all time favorite pasta dish for my Italian husband and me and this recipe, which we have been using since it was first published in a Williams Sonoma catalog maybe close to a decade ago, is our all time favorite and the one we have used dozens of times with excellent outcome each time. The proportion of egg to cheese to pasta is just right. To ensure the cheese - egg mixture perfectly coats each strand we recommend a little twist on end technique learned from Michael Chiarello's instruction and return the skillet to the cooktop on the lowest possible heat - as lowest simmer setting if you're using a gas cooktop range - for the toss, toss, toss the strands until perfectly coated. This is a dish good for any time of day, from brunch through late dinner.
Date published: 2021-01-26
Rated 5 out of
5 by
wyb83 from
My go to recipe for yearsIt's easy and it's delicious. Virtue of being simple and using excellent ingredients. I can pull this recipe out anytime and pretty much anywhere. I much prefer pancetta but bacon will do so it's the ultimate portable recipe. And it is always gobbled up -- no hope of leftovers.
Date published: 2017-11-19
Rated 5 out of
5 by
Stewy from
Hands down the bestThis recipe is hands down the best Carbonara recipe I've ever had - and every one of the dozens that I've served this to (including a 5 star chef).
Date published: 2014-09-15
Rated 5 out of
5 by
csinensis from
Weeknight comfort foodSo much flavor with so little effort. The sauce comes together while the spaghetti cooks. I used bacon and sub some pecorino with Parmesan. Served roasted cauliflower on the side once and it was very good. Very rich and very filling. Perfect for mid-week dinner after a hard day. Kids love it too.
Date published: 2014-03-05
Rated 5 out of
5 by
Maxinecooks from
Everyone Loved It!!Found the recipe in one of the W-S catalogs and made it as the main dish at dinner party. Everyone raved!! Have made it twice more for family gatherings with the same response. We love the full-flavor and sharpness of the Pecorino-Romano; I used a milder Parmesan when we had little ones that aren't used to the sharper flavor and it was still good! Even good as 'leftover' the next day; makes a good side to chicken and pork. Making it again next weekend for out-of-town guests. Thanks for sharing.
Date published: 2012-06-09
Rated 5 out of
5 by
dioane from
Pasta to ImpressI found this recipe in the magazine, and thought it would be a great new kind of pasta for my family. I substituted the panchetta w/ turkey bacon cut up in small pieces.. My family really enjoyed it & we are making it again this wkend for a potluck... I already know it will be a hit!!
Date published: 2012-05-10
Rated 5 out of
5 by
woodlandbird from
Yummy and AdaptableI've made this recipe a few times and it really is fool-proof. My family and I all enjoy the taste of the romano, but I have made it with parmesan which gave it a milder, sweeter taste that was just as delicious. I don't like how fatty pancetta is, so I originally made this recipe with prosciutto, but since have also made it with bacon (with grease blotted off) and with left over ham. The addition of spinach makes for a delicious one-bowl meal.
