Pasta Alla Carbonara


This Roman pasta dish is traditionally made with guanciale—pork cheek that resembles unsmoked bacon and is cured with salt, pepper and sometimes garlic. Pancetta makes a fine substitute.


  • 3 eggs, at room temperature
  • 1 1/2 cups finely grated pecorino romano cheese, plus more for serving
  • 2 Tbs. olive oil
  • 6 oz. diced guanciale or pancetta
  • Kosher salt, to taste
  • 1 lb. dried spaghetti
  • Freshly ground pepper, to taste



In a bowl, whisk together the eggs and the 1 1/2 cups cheese. Set aside.

In a 13-inch French skillet over medium heat, warm the olive oil. Add the guanciale and cook until it is browned and the fat has rendered, 8 to 10 minutes. Set aside.

Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until al dente, according to the package instructions. Drain, reserving about 1 cup of the cooking water.

Slowly whisk 1/2 cup of the reserved cooking water into the egg-cheese mixture.

Return the skillet with the guanciale to medium heat and rewarm. Add the pasta and 1/4 cup of the reserved cooking water and toss to combine. Remove the pan from the heat, pour in the egg-cheese mixture and toss well to combine. Season generously with pepper. Serve immediately and pass additional cheese alongside. Serves 4.

Recipe courtesy of the Williams-Sonoma Kitchen.

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