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Michael Symon Carbonara

Michael Symon carbonara in white bowl with crispy guanciale and black pepper
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Rich, creamy carbonara made the authentic way with guanciale, Pecorino Romano, and eggs. No cream needed for this restaurant-quality pasta dish.

Ingredients

Scale
  • 1 lb spaghetti or bucatini
  • 8 oz guanciale, diced (or pancetta)
  • 4 large egg yolks
  • 1 large whole egg
  • 1 cup finely grated Pecorino Romano cheese, plus more for serving
  • 1 cup finely grated Parmesan cheese
  • 1 teaspoon freshly ground black pepper, plus more for serving
  • Coarse salt for pasta water

Instructions

  1. Bring a large pot of heavily salted water to a boil. Add the spaghetti and cook according to package directions until al dente.
  2. While the pasta is cooking, place the diced guanciale in a large cold skillet. Cook over medium-low heat, stirring occasionally, until the fat has rendered and the guanciale is crispy, about 10-15 minutes. Turn off the heat and let cool slightly.
  3. In a large bowl, whisk together the egg yolks, whole egg, Pecorino Romano, Parmesan, and black pepper until smooth and well combined.
  4. Just before the pasta is done, scoop out and reserve at least 1½ cups of the starchy pasta water.
  5. Drain the pasta and add it directly to the skillet with the crispy guanciale and its rendered fat. Toss to coat.
  6. Make sure the skillet is completely off the heat. Pour the egg and cheese mixture over the hot pasta, stirring vigorously with tongs to create a creamy sauce without scrambling the eggs.
  7. Add ½ cup of the reserved pasta water and continue tossing until the sauce becomes creamy and clings to the pasta. Add more pasta water, a tablespoon at a time, if the sauce is too thick.
  8. Serve immediately in warm bowls, topped with extra Pecorino Romano cheese and a generous grind of black pepper.

Notes

  • Guanciale is traditional for carbonara, but high-quality pancetta works as a substitute. Bacon will add a smoky flavor that’s not authentic but still delicious.
  • The key to a creamy sauce is removing the pan from heat and letting it cool for 30 seconds before adding the eggs. This prevents scrambling.
  • Always grate cheese fresh from a block. Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
  • Carbonara must be served immediately. It does not wait or reheat well.

Nutrition

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