Carbonara found me in a Roman trattoria, where a Nonna named Maria taught me its secrets: patience, quality ingredients, and no shortcuts. After years of perfecting it at home, I’ve learned that the best versions balance richness with simplicity.
My twist? A hint of lemon zest to cut through the decadence. It’s a small rebellion, but one that makes this classic feel new again.
Fill your largest pot with water, add a palmful of salt (it should taste like the Mediterranean), and bring it to a rolling boil. The spaghetti goes in, and you set a timer for 1 minute less than the package says. We’ll finish cooking it in the sauce.
Chef’s Tip: Stir the pasta immediately after adding it to prevent clumping.
While the pasta cooks, I toss diced guanciale into a cold skillet. Turning the heat to medium-low, I let the fat melt slowly, stirring until the pieces turn crisp and amber. I remove the pan from the heat to cool slightly—this prevents scrambling the eggs later.
Chef’s Tip: Save the rendered fat! It’s liquid gold for the sauce.
In a bowl, I whisk eggs, yolk, pecorino, parmigiano, pepper, and lemon zest (if using) until smooth. The mixture should coat the back of a spoon like custard.
Chef’s Tip: Tempering the eggs with pasta water prevents curdling.
I drain the pasta, reserving 1 cup of starchy water. Tossing the hot spaghetti into the guanciale pan, I quickly add the egg mixture and ¼ cup pasta water. Vigorous stirring emulsifies the sauce into a glossy cloak. More water adjusts the consistency.
Chef’s Tip: Work fast and trust the residual heat to cook the eggs gently.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.