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Spaghetti alla Carbonara

(recipe, Katie Hickey)


From Saveur Rome isue # 128.


  1. 4 Tbsp. extra-virgin olive oil
  2. 4 oz. thinly sliced guanciale or pancetta cut
  3. into ½" pieces
  4. 2 tsp. freshly cracked black pepper, plus more
  5. to taste
  6. 1¾ cups finely grated Parmesan
  7. 1 egg plus 3 yolks
  8. Kosher salt, to taste
  9. 1 lb. spaghetti


  1. 1. Heat oil in a 10" skillet over medium heat. Add guanciale and cook, stirring occasionally, until lightly browned, 6–8 minutes. Add pepper and cook, stirring occasionally, until fragrant, 2 minutes more. Transfer guanciale mixture to a large bowl and let cool slightly; stir in 1½ cups Parmesan and egg and yolks and stir to combine; set aside.
  2. 2. Meanwhile, bring a 6-qt. pot of salted water to a boil. Add pasta; cook until al dente, 8–10 minutes. Reserve ¾ cup water; drain pasta and transfer it to guanciale mixture. Toss, adding pasta water a little at a time to make a creamy sauce. Season with salt and pepper; serve with remaining Parmesan.