FEATURE

Tagliatelle with Carbonara

This carbonara combines tagliatelle with crisp guanciale and a silky sauce made from eggs, Pecorino Romano, black pepper and starchy pasta water. The sauce contains no cream; careful use of residual heat gives it a smooth consistency.

Ingredients

Serves 4.

400 g tagliatelle
150 g guanciale, cut into small strips or cubes
2 large eggs
2 large egg yolks
100 g finely grated Pecorino Romano, plus more for serving
Freshly ground black pepper
Salt for the pasta water

Preparation

Bring a large pot of water to a boil. Salt it lightly, since both the guanciale and Pecorino are already salty.
Place the guanciale in a large, cool skillet. Cook over medium heat until the fat renders and the meat becomes crisp. Remove the skillet from the heat.
Whisk the eggs, egg yolks, grated Pecorino and a generous amount of black pepper in a bowl. The mixture should form a thick paste.
Cook the tagliatelle until al dente. Before draining, reserve about 250 ml of the pasta water.
Add the drained pasta to the skillet and toss it with the guanciale and rendered fat. Allow the skillet to cool briefly so its heat will not scramble the eggs.
Add the egg and cheese mixture off the heat, tossing continuously. Incorporate reserved pasta water a little at a time until the sauce is glossy and coats the tagliatelle evenly.
Serve immediately with additional Pecorino and black pepper.

Tips for a Smooth Carbonara

Work off the heat: Direct heat can turn the sauce into scrambled eggs.
Reserve the pasta water: Its starch helps the cheese, eggs and rendered fat form a cohesive sauce.
Add water gradually: Begin with a small splash and add more only as needed.
Serve promptly: Carbonara thickens as it cools and is best eaten immediately.

Ingredient Notes

Guanciale and Pecorino Romano provide the characteristic flavor of Roman-style carbonara. Pancetta may be used when guanciale is unavailable, although it produces a somewhat different result. Parmesan can replace part of the Pecorino for a milder cheese flavor.