The Best Pasta Carbonara You'll Ever Make (Restaurant-Quality) | Epicurious 101

guanciale

🥗Healthier: pancetta

💰Cheaper: bacon

Pancetta is more accessible, while bacon offers a budget-friendly option.

Pecorino Romano cheese

🥗Healthier: Parmesan cheese

💰Cheaper: Grana Padano

Parmesan is a lower-fat alternative, and Grana Padano is often less expensive.

Toast black peppercorns in a pan over medium-low heat until fragrant and slightly popping, then let cool.

Crush toasted black peppercorns using a pan until they have some texture.

Grate Parmesan and Pecorino cheeses using a microplane until fine.

Let eggs sit at room temperature for about 30 minutes before using.

Crack 3 whole eggs and 2 egg yolks into a bowl, discarding the whites, and mix with the grated cheese until smooth and creamy.

Add crushed black pepper to the egg and cheese mixture and mix well.

Cut guanciale into thick matchstick-sized chunks.

Boil water in a large pot and add salt until it tastes like the sea.

Add spaghetti to boiling water and cook for about 10 minutes until al dente, stirring occasionally to prevent sticking.

Heat a little olive oil in a skillet and add guanciale, cooking until it is light golden brown and still chewy, not crispy.

Once the guanciale is ready, reserve some pasta water and drain the spaghetti, then add it to the skillet with guanciale.

Remove the skillet from heat and quickly pour the egg and cheese mixture over the hot pasta, stirring vigorously to create a creamy sauce.

If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Serve immediately, garnished with additional cheese and freshly cracked black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens