---
title: Spaghetti alla Carbonara
servings: 4
prep time: 10 minutes
cook time: 15 minutes
source: https://mycibora.com/recipes/spaghetti-carbonara
---

Gather @egg yolk{2}, @pecorino romano{80%g}, @black pepper{1%tsp} and @salt{}.

Whisk the eggs, yolks, pecorino and a heavy grind of pepper in a bowl into a thick paste.

Fry the @guanciale{150%g} in a dry pan over medium heat until the fat renders and the strips are golden and crisp, about 6 minutes. Turn off the heat. ~{6%minutes}

Boil the @spaghetti{400%g} in well-salted water until just shy of al dente, about 9 minutes, reserving a cup of the cooking water. ~{9%minutes}

Tip the drained pasta into the pan with the guanciale and toss to coat in the fat.

Off the heat, pour in the @egg{2} mixture with a splash of pasta water and toss vigorously until a glossy sauce clings to every strand.

Loosen with more pasta water if needed, and serve at once with extra pecorino and pepper.