unclenedsfishfactory.com

Carbonara
Melissa Gaman

Jan Valdez
updated Apr 17, 2025

A rich and creamy Italian pasta with just four ingredients and 30 minutes? Yes, please.

Serves
6

Prep
10 minutes

Cook
20 minutes to 25 minutes

essentials: pasta, eggs, Pecorino Romano, guanciale (cured pork jowl), black pepper, and a little salt. Here’s how you can pull it off in just 30 minutes.

It’s perfectly creamy. Don’t be afraid to move your skillet on and off the lowest heat when adding the egg mixture if needed. Along with vigorous tossing, it’ll take you to creamy carbonara perfection in just a few minutes.

How to Make Carbonara
Cook the guanciale and spaghetti. Cook the guanciale over medium low heat, stirring occasionally, until the guanciale is browned and crisp. Transfer to a plate. Meanwhile, cook the spaghetti until just al dente.

Whisk the egg mixture.

While the guanciale and pasta are cooking, whisk the eggs and egg yolks in a medium bowl.

Add the grated Pecorino Romano cheese and whisk until combined.

While whisking constantly,
slowly stream in 1 tablespoon of guanciale fat into the egg mixture,
then slowly stream in 1/4 cup of the pasta cooking water.
Transfer the cooked spaghetti to the skillet.

When the spaghetti is ready, turn off the heat, then transfer it directly to the skillet with tongs.
Add 1/4 cup pasta water to the skillet and toss until the pasta is well-coated and most of the water and fat in the pan have been absorbed.
Slowly add the egg mixture.
While tossing the pasta constantly, slowly start pouring the egg mixture into the skillet, pouring into the center over the pasta and not around the edges.
Add the guanciale and continue tossing until the sauce coats the pasta.

Helpful Tips
Use room-temperature eggs.
Grate the cheese
Keep an eye on the egg mixture.
If the sauce is too thin and not coating,
turn the heat on to the lowest setting and cook,
tossing constantly,
until thickened slightly.
Make sure to move the skillet around so any hot spots on the burner don’t scramble the eggs.

Carbonara is best enjoyed hot and fresh out of the skillet.
If you’re cooking for a smaller group, this recipe halves very easily.
The cooking times will all be the same; just use a medium skillet (about 10 inches in size) instead of a large skillet.