How to Make SPAGHETTI CARBONARA (Approved by Romans)

Fill a large pot with water.

Add a nice amount of rock salt to the water.

“Salting the water generously is key to flavouring the pasta from within.”

Bring the water to a boil.

Add 300g of spaghettoni (or spaghetti) to the boiling water.

Cook the spaghetti for about 11 minutes according to packet instructions until al dente.

“Al dente means the pasta should still have a slight bite to it — it will finish cooking in the pan.”

Remove the skin from the guanciale (pig cheek).

Slice the guanciale into thin strips.

“Thin strips allow the fat to render evenly and crisp up nicely.”

Turn the cooktop on to medium heat.

Place a large fry pan on the cooktop.

Add the sliced guanciale to the cold pan.

“Starting in a cold pan helps the fat render slowly and evenly without burning.”

Cook the guanciale slowly on medium heat to render the fat and crisp it up gently.

“Do not rush this step — slow rendering produces the best flavour and texture.”

Crack 4 eggs into a mixing bowl.

Whisk the eggs together with a fork.

Add 200g of grated pecorino cheese to the egg mixture.

“Use finely grated pecorino for the smoothest cream.”

Add a lot of black pepper to the egg and cheese mixture.

“Black pepper is a signature flavour of carbonara — be generous.”

Mix the egg, cheese, and pepper together with a fork until creamy.

Switch off the cooktop heat under the guanciale pan.

“Turning off the heat before adding pasta prevents the eggs from scrambling later.”

Using tongs, transfer the cooked al dente spaghetti from the boiling water directly into the pan with the guanciale and oil.

“Transfer directly with tongs rather than draining so you carry over some pasta water naturally.”

Allow the pasta to sit in the pan for about 20 seconds.

Using a ladle, scoop out approximately one full ladle of pasta water from the boiling pot.

“Pasta water is starchy and acts as an emulsifier to help create the creamy sauce.”

Add the pasta water to the egg, cheese, and pepper mixture and mix well with a fork.

“Adding hot pasta water to the egg mixture tempers it, reducing the risk of scrambling.”

Turn the cooktop back on to very low heat.

“Very low heat is critical — too much heat will scramble the eggs.”

Add more pasta water to the pan with the pasta and guanciale.

Pour the egg and cheese cream mixture into the pan with the pasta.

Mix the pasta, guanciale, and cream together quickly and continuously on low heat to avoid scrambling the eggs.

“Keep tossing and stirring constantly — do not stop moving the pasta.”

Continue mixing until the mixture becomes creamy and the pasta water helps combine all ingredients.

“If the sauce looks too thick, add a splash more pasta water.”

When the mixture reaches a creamy consistency, turn off the cooktop.

Switch off the heat completely.

Finish the carbonara with additional black pepper on top.

Serve the carbonara immediately to plates.

“Carbonara must be served immediately — it does not hold well and will dry out quickly.”

Add additional black pepper to individual servings as desired.

Add additional grated pecorino cheese to individual servings as desired.