Spaghetti Carbonara — No Cream, Ever
“People put cream in carbonara and Romans genuinely have to sit down and breathe slowly. There is no cream in real carbonara. The silkiness comes entirely from eggs and cheese emulsified with starchy pasta water. It requires attention and a little nerve, but once you get it you’ll never go back.”
What You’ll Need
- 320g spaghetti
- 150g guanciale or good thick-cut pancetta, cut into lardons
- 3 large whole eggs plus 2 extra yolks
- 80g pecorino romano, finely grated (plus extra to serve)
- Coarsely cracked black pepper — a lot of it
- Salt for the pasta water only
Let’s Cook — Step by Step
- Step 1 — Start the guanciale in a cold, dry pan over medium heat. The fat should render slowly and the lardons turn golden and slightly crispy. No oil needed. Keep warm on the lowest heat.
- Step 2 — Beat together the whole eggs, egg yolks, and grated pecorino in a bowl until combined. Season with a generous amount of cracked black pepper. Do not add salt here.
- Step 3 — Cook spaghetti in well-salted water. Reserve a large cup of the pasta water before draining.
- Step 4 — Here’s the technique that makes or breaks carbonara: you need to cool the pan slightly before adding the egg mixture, otherwise you’ll get scrambled eggs. Turn off the heat under the guanciale.
- Step 5 — Add the drained pasta to the guanciale pan. Toss to coat.
- Step 6 — Off the heat, pour the egg mixture over the pasta. Now add a generous splash of pasta water. Toss vigorously — lift and fold the pasta — while pouring in more pasta water in small splashes until you have a glossy, creamy sauce. The residual heat cooks the eggs gently without scrambling.
- Step 7 — Serve immediately in warm bowls. More pecorino. More black pepper.
Kitchen Tip: The pan must be off the heat when you add the eggs. If it’s too hot, you get scrambled eggs pasta. Keep adding pasta water and toss quickly.
Made with fresh ingredients & kitchen love ♥ — meozmedia.com
