Fresh Homemade Spaghetti alla Carbonara
Fresh egg spaghetti tossed with crisp guanciale, Pecorino Romano, egg yolks, and black pepper for a proper Roman-style carbonara without cream.
Equipment
- Pasta machine or rolling pin
- Bench scraper
- Large pot
- Large skillet
- Mixing bowl
Ingredients
Fresh Spaghetti Dough
- 200 g 00 flour plus more for dusting
- 2 large eggs
- 1 large egg yolk
- 1 tsp olive oil
- 1 tbsp water only if needed
Carbonara Sauce
- 4 oz guanciale cut into small batons
- 2 large eggs
- 2 large egg yolks
- 1 cup finely grated Pecorino Romano plus more to serve
- 1 tsp black pepper freshly ground
- 1 tbsp kosher salt for the pasta water
- 1 cup reserved pasta water as needed
Instructions
Make the Fresh Spaghetti:
- Pile the flour on a work surface and make a well. Add the eggs, egg yolk, and olive oil to the center.
- Use a fork to gradually draw in the flour. Knead for 8 to 10 minutes, adding the water only if the dough feels dry, until smooth and elastic.
- Wrap and rest the dough at room temperature for 30 minutes. Divide it into 2 pieces, roll each through a pasta machine until thin, and cut into spaghetti. Dust lightly with flour.
Prepare the Carbonara:
- Put the guanciale in a cold skillet over medium-low heat. Cook for 8 to 10 minutes, stirring occasionally, until crisp and the fat has rendered.
- Whisk the eggs, egg yolks, Pecorino, and black pepper in a bowl until thick and smooth.
Cook and Toss:
- Bring a large pot of water to a boil, add the salt, and cook the fresh spaghetti for 2 to 3 minutes, until just tender. Reserve 1 cup of pasta water before draining.
- Add the drained spaghetti to the skillet with the guanciale and toss to coat. Remove the skillet from the heat.
- Add the egg-and-cheese mixture and toss continuously, adding pasta water a splash at a time until the sauce is glossy and creamy.
- Serve immediately with extra Pecorino and black pepper.
Notes
- Traditional carbonara uses guanciale, Pecorino Romano, eggs, and pepper without cream.
- Keep the pan off the heat when adding the egg mixture so the sauce stays silky.
- If guanciale is unavailable, use pancetta rather than smoked bacon.
Nutrition
Calories: 640kcalCarbohydrates: 63gProtein: 28gFat: 29gSaturated Fat: 12gCholesterol: 280mgSodium: 920mgFiber: 3gSugar: 2g