Simple Spaghetti Carbonara

Creamy, classic carbonara doesn't need to be complicated to be delicious.


  • 4 to 6 quarts water
  • Salt, to taste
  • 4 ounces (110 grams) spaghetti
  • 2 ounces (50 grams) guanciale
  • Olive oil
  • Freshly ground black pepper
  • 1 cup Pecorino Romano, grated
  • 2 egg yolks


  1. Bring water to a boil. Add salt.
  2. Drop spaghetti into the boiling water, and cook 1 minute shy of the recommended cook time.
  3. Meanwhile, cut the guanciale into equal-sized strips (about the width of a #2 pencil). Add the strips to the sauté pan with a splash of olive oil and some black pepper, and cook until deep golden in color, even a bit burnt.
  4. With a minute shy of the al dente time on the pasta, add the spaghetti to the guanciale pan.
  5. Add some pasta water, the grated cheese, and egg yolks to the pan. Then toss, and monitor the state of the emulsification. Don't let the eggs scramble.
  6. Add black pepper to the pasta. Serve and enjoy.