Simple Carbonara
Ingredients
- 3 Tbsp. kosher salt
plus more
- 4 oz. guanciale
pancetta, or bacon, salt-cured pork jowl
- 2 oz. Parmesan
- 4 large egg yolks
- 2 large eggs
- Freshly ground black pepper
- 2 Tbsp. extra-virgin olive oil
- 1 lb. spaghetti
bucatini, or rigatoni
Directions
- 1
Heat 6 qt. water in a large pot over high. When water starts to steam, add 3 Tbsp. salt and cover pot with a lid (this will bring water to a boil faster).
- 2
While you are waiting on the water, do a little prep. Remove 4 oz. guanciale from packaging and cut into about 1x¼" strips. Finely grate 2 oz. cheese and set aside one-quarter of cheese for later.
- 3
Whisk 4 egg yolks and 2 whole eggs in a medium bowl until no streaks remain, then stir in remaining grated cheese. Add several cranks of pepper and set aside.
- 4
Working next to pot, heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium. Add guanciale and cook, stirring occasionally, until crisp around the edges, 7–10 minutes.
- 5
Remove pot from heat. Using a wooden spoon, fish out guanciale and transfer to a small bowl. Pour fat into a heatproof measuring cup, then add back about 3 Tbsp. to pot. Discard any remaining fat.
- 6
Cook 1 lb. pasta in boiling water, stirring occasionally, 2 minutes shy of package instructions. Just before pasta is finished, scoop out 1¾ cups pasta cooking liquid with same heatproof measuring cup.
- 7
Add 1 cup reserved pasta cooking liquid to Dutch oven and bring to a boil over medium-high. Drain pasta in a colander, then transfer to Dutch oven.
- 8
Cook pasta, stirring constantly and vigorously, until al dente and water is reduced by about half, about 2 minutes. Remove pot from heat.
- 9
Whisk ¼ cup pasta cooking liquid into reserved egg mixture, then very slowly stream into Dutch oven, stirring constantly, until cheese is melted and egg is thickened to form a glossy sauce. Season with salt, if needed. Thin sauce with remaining ½ cup pasta cooking liquid, adding a tablespoonful at a time, until it's the consistency of heavy cream (you most likely won’t use all of it).
- 10
Mix in guanciale and divide pasta among bowls. Top with pepper and reserved cheese.
Simple Carbonara
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About this Recipe
When you're craving a deeply satisfying meal made from pantry staples, Simple Carbonara is the ultimate answer. This timeless dish transforms humble ingredients into a luxurious, glossy pasta creation that feels like a special occasion, even on a weeknight.
The beauty of this recipe lies in its elegant simplicity. By combining just a few key components—rich eggs, savory pork, and sharp Parmesan—you achieve a harmony of flavors and textures. It's the kind of effortless brilliance that makes it a perfect 'no-food-in-the-house' dinner.
Prepare for an experience of pure comfort. Each forkful delivers tender pasta coated in a wonderfully glossy, emulsified sauce that clings perfectly. You'll taste the savory depth from your choice of pork, the creamy richness contributed by the combination of egg yolks and whole eggs, and the sharp, nutty notes of Parmesan cheese, all brightened by the aromatic punch of freshly ground black pepper. It’s a truly satisfying dish where humble elements create something truly glorious.
This carbonara is wonderfully adaptable to what you have on hand. While guanciale offers an unparalleled savory richness, you can easily use pancetta or even good-quality bacon for delicious results. For the pasta itself, spaghetti, bucatini, or rigatoni all provide excellent texture and hold the glorious sauce beautifully.
This Simple Carbonara is truly the 'dinner of our dreams' for those nights when you desire something deeply comforting and flavorful without fuss. Serve it immediately, perhaps with a simple green salad, to fully appreciate its fresh, glossy texture.