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A close-up of a bowl of spaghetti topped with crispy bacon pieces and finely grated truffle, served on a beige plate.

Classic Carbonara Pasta with Guanciale and Egg Yolk Emulsion

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A true Roman carbonara built from yolks, cheese, and guanciale — no cream, just emulsion. Silky, rich, and ready in fifteen minutes.
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Course: Main Course, Pasta
Cuisine: Italian
Ingredients Equipment Method

Ingredients
  

  • 4 oz guanciale or pancetta cut into lardons
  • 6 oz spaghetti
  • Black pepper x to taste freshly cracked
  • 3 egg yolks
  • 2 tablespoon cream
  • 3 tablespoon Pecorino Romano finely grated
  • ¼ cup reserved hot pasta water
  • Extra Pecorino Romano x as desired

Equipment

  • Large Skillet
  • Mixing bowl
  • Whisk
  • Tongs
  • Microplane

Method
 

Cook the Pasta
  1. Boil spaghetti in salted water until al dente (~11 minutes). Reserve ½ cup of hot pasta water, then drain.
Crisp the Guanciale
  1. Add guanciale to a large skillet over medium heat.
  2. Sear 2–3 minutes per side until deeply golden. Remove from heat and keep 1 tablespoon rendered fat in the pan.
Build the Cream–Yolk Liaison
  1. In a mixing bowl, whisk together:
  2. - egg yolks
  3. - Pecorino
  4. - heavy cream
  5. - black pepper
  6. Whisk until smooth, glossy, and slightly thick.
Toss & Emulsify
  1. Add hot pasta to the skillet with 1 tablespoon reserved **warm guanciale fat** (over medium heat).
  2. Toss to fully coat the pasta.
  3. Stream in **half** (2 tbsp) of the hot pasta water while tossing.
  4. Remove from heat and add the **cream–yolk liaison**, tossing vigorously.
  5. Add additional pasta water **as needed** until glossy and emulsified.
  6. Fold in crispy guanciale. Adjust pepper and cheese.
To Plate
  1. Twirl pasta into nests.
  2. Spoon any extra sauce over top.
  3. Finish with cracked pepper and Pecorino and micro planned Urbani white truffle.

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