How to Make Pasta Carbonara

Boil 4 quarts (3.8 L) of water in a large pot and season it generously with salt. While it heats, cut 8 oz (225 g) of guanciale into ½-inch strips.

• No guanciale? Pancetta is a fine substitute. Bacon works in a pinch, but drain most of the fat so the sauce does not turn greasy.
• Howcompass Culinary Team notes that checking your progress before moving on to Step 2 prevents the most common beginner mistakes.

Cook the guanciale in a dry skillet over medium heat for 8–10 minutes until the fat renders and the edges turn crisp. Turn off the heat and leave the meat in the pan.

• Room-temperature eggs emulsify more easily. Take them out of the fridge while the water comes to a boil.
• Have your 12-inch skillet within reach before starting this step so you do not have to pause mid-process.

Whisk 3 whole eggs and 1 egg yolk with 1½ cups (150 g) of finely grated Pecorino Romano and a heavy grind of black pepper in a bowl until you have a thick paste. Take your time with this stage of classic roman carbonara so your setup stays consistent from start to finish.

• No guanciale? Pancetta is a fine substitute. Bacon works in a pinch, but drain most of the fat so the sauce does not turn greasy.
• Never add cream if you are making the traditional version. The eggs and cheese are what make the sauce.

Cook 1 lb (450 g) of spaghetti until al dente. Reserve 1 cup of the pasta water, then drain the pasta.

• Room-temperature eggs emulsify more easily. Take them out of the fridge while the water comes to a boil.
• Have your whisk within reach before starting this step so you do not have to pause mid-process.

Add the hot pasta to the warm skillet and toss so the noodles are coated in the rendered fat. Let it cool for 30 seconds off the heat.

• No guanciale? Pancetta is a fine substitute. Bacon works in a pinch, but drain most of the fat so the sauce does not turn greasy.
• Howcompass Culinary Team notes that checking your progress before moving on to Step 6 prevents the most common beginner mistakes.

Pour in the egg mixture and toss vigorously, adding reserved pasta water a splash at a time until the sauce looks glossy and coats every strand. Take your time with this stage of classic roman carbonara so your setup stays consistent from start to finish.

• Room-temperature eggs emulsify more easily. Take them out of the fridge while the water comes to a boil.
• Keep the skillet off the heat when the eggs go in. Direct heat is what turns carbonara into pasta with scrambled eggs.

Plate immediately with more Pecorino Romano and coarse black pepper. Serve hot — carbonara does not wait for anyone.

• No guanciale? Pancetta is a fine substitute. Bacon works in a pinch, but drain most of the fat so the sauce does not turn greasy.
• Howcompass Culinary Team notes that checking your progress before moving on to Step 8 prevents the most common beginner mistakes.