– 3 Tablespoon extra-virgin olive oil – 6 ounces thickly sliced guanciale or pancetta cut into 1/4-inch pieces – 2 tablespoons coarse salt or kosher salt, for the pasta water – 1 pound spaghetti – 5 large egg yolks well beaten – 4 Tablespoons milk optional – ¾ cup grated Pecorino Romano (or Parmigiano-Reggiano) – ½ cup of boiling pasta water (1/2 cup or more reserved from the cooked pasta) – Freshly ground black pepper to taste
Cook time: 10 min
Are eggs raw in carbonara? The eggs are not raw in this dish. They cook as soon as they come into contact with the hot spaghetti. Once you stir the spaghetti and egg yolks together, they cook some more.
Top tips for making the best carbonara – Trim the guanciale or pancetta: be sure to peel off any plastic on the guanciale or pancetta outside. Trim off the toughest layer before you chop it off. You may find a pre-packaged chopped pancetta (I’ve never found guanciale already chopped up), so you won’t need to do any thing to that.
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