Spaghetti Carbonara
Experience the ultimate Roman comfort food featuring rich, creamy egg yolks, savory kosher cured beef, and sharp cheese.
Ingredients
- •1 lb spaghetti (450g)
- •6 oz kosher beef pastrami or cured beef tongue, diced (170g)
- •4 large egg yolks
- •1 large whole egg
- •1 cup grated pecorino romano cheese (100g)
- •1 teaspoon freshly cracked black pepper
- •2 cloves garlic, lightly crushed (optional)
Instructions
- 1
Bring a large pot of salted water to a rolling boil and cook the spaghetti until al dente according to the package instructions.
- 2
While the pasta is cooking, place a large skillet over medium heat and sauté the diced cured beef until crisp and rendered, adding the crushed garlic for aroma if desired.
- 3
In a mixing bowl, whisk together the egg yolks, whole egg, grated pecorino romano, and generous freshly cracked black pepper until a thick paste forms.
- 4
Reserve one cup of the starchy pasta water before draining the spaghetti.
- 5
Remove the skillet from the heat, discard the garlic cloves if used, and add the hot drained pasta directly into the rendered beef fat, tossing well to coat.
- 6
Pour the egg and cheese mixture over the pasta while vigorously stirring and tossing continuously, adding splashes of the reserved pasta water as needed to create a glossy, creamy sauce without scrambling the eggs.
- 7
Serve immediately in warm bowls garnished with extra grated cheese and another twist of black pepper.
💡 Chef tips
- Always remove the skillet from the heat before adding the egg mixture to prevent the eggs from scrambling.
- Use freshly grated pecorino romano rather than pre-bagged grated cheese for the best melting texture.
- Reserve extra pasta water; it is the secret to transforming the eggs and cheese into a smooth emulsion.
✅ How it should turn out
The finished dish should feature al dente spaghetti enveloped in a glossy, velvety sauce that clings to every strand, offering a savory crunch of cured beef and a sharp, peppery finish.