Carbonara is the dish with which every italian will try and pick up a girl. The key to perfect carbonara lies in the technique, particularly in managing the heat when combining the eggs with the pasta to create a creamy sauce without scrambling the eggs.

Ingredients

  • 1 pound (450g) spaghetti
  • 4 large eggs
  • 1 cup (100g) freshly grated Pecorino Romano
  • Parmeggiano Reggiano to taste (optional)
  • Fresh ground black pepper (a generous amount)
  • 8 oz (225g) guanciale or bacon, diced
  • Salt for pasta water

Instructions

  1. Prepare the Egg Mixture:
    • Separate the egg whites and yolks into a bowl
    • Mix in the grated Pecorino Romano
    • Add a hefty amount of freshly ground black pepper
    • If desired, add some grated Parmeggiano Reggiano to taste
    • Mix well and set aside
  2. Cook the Guanciale/Bacon:
    • Cook the diced guanciale or bacon in a large frying pan until crispy
    • VERY IMPORTANT: Once cooked, separate into two components:
      • Transfer the crispy meat to a bowl
      • Pour the rendered fat into a separate bowl
    • Keep the frying pan aside with a light coating of the rendered fat
  3. Cook the Pasta:
    • Bring a large pot of salted water to boil
    • Cook the spaghetti slightly more al dente than usual, as it will finish cooking in the pan
    • Reserve some pasta cooking water before draining
  4. The Critical Assembly:
    • Place the reserved frying pan over medium heat
    • Transfer the cooked pasta to the frying pan with some rendered fat
    • Lower the heat to medium-low
    • Slowly mix in the egg mixture while continuously tossing the pasta
    • Add a bit more rendered fat as needed
    • IMPORTANT: Keep the heat low to prevent scrambling the eggs
    • Add 1-2 tablespoons of reserved pasta water to achieve desired consistency
    • Mix in the crispy guanciale/bacon
  5. Serve:
    • Plate immediately while the sauce is hot and creamy
    • Optionally top with additional grated cheese and black pepper

Tips

  • Temperature control is crucial: the pan should be warm enough to create a creamy sauce but not so hot that it scrambles the eggs
  • Using room temperature eggs helps create a smoother sauce
  • Traditional Roman carbonara uses guanciale.
  • Don’t skip separating the meat from its rendered fat, you want the guanciale to remain crispy until served.
  • Use bucatini if you can.

Is it actually called “Spaghetti Breakfast”?

With eggs and bacon as key ingredients, this pasta dish makes for a surprisingly perfect breakfast option might say. If you really want to bother a roman, tell them carbonara was invented by american soldiers in italy mid-century and is actually called “spaghetti breakfast”.