Authentic Roman Spaghetti Carbonara made with just five ingredients: spaghetti, crispy guanciale, eggs, Pecorino Romano, and black pepper. The secret is in the technique for a perfectly creamy, velvety sauce.
Bring a pot of water to a boil while you prepare the carbonara sauce.
Cut the guanciale into small pieces—cubes or slices. Cook in a skillet over medium heat for 2-3 minutes, stirring occasionally so it cooks evenly. Once ready, turn off the heat and set aside.
In a bowl, whisk together the eggs and Pecorino Romano cheese. Add freshly ground black pepper and mix quickly until you have a thick and creamy sauce. Set aside.
Mix vigorously to ensure a smooth, lump-free cream.
Salt the boiling water and cook the spaghetti al dente according to the package instructions.
Using a spaghetti spoon, drain the pasta and place it in the skillet with the guanciale over HIGH HEAT. Toss well to season the pasta.
When the spaghetti and guanciale are sizzling, TURN OFF THE HEAT immediately. Pour the egg and pecorino mixture over the hot pasta and stir quickly. The residual heat will gently cook the eggs, creating a smooth and creamy texture without scrambling.
On electric stoves, remove the pan from the burner entirely when adding the egg mixture, as coils retain heat longer.
Using a ladle and fork, twirl the pasta into a nest and plate it. Top with remaining guanciale from the pan, freshly ground black pepper, and extra grated Pecorino Romano. Serve immediately.