Classic Spaghetti alla Carbonara with Pork Jowl
Cut used: Pork Jowl pork →
Prep
10 min
Cook
20 min
Total
30 min
True Roman carbonara relies on cured pork jowl, rendered until crisp, to provide the fat and salty depth that anchors the entire dish. No cream is needed here — just eggs, cheese, pasta water, and the rendered fat come together into a glossy, emulsified sauce. Timing and technique matter more than a long ingredient list in this classic.
What Ingredients Do You Need?
- 1 lb Spaghetti
- 8 oz Cured pork jowl (guanciale), diced small
- 4 Large eggs
- 2 Egg yolks
- 1.5 cups, plus more for serving Pecorino Romano, finely grated
- 1.5 tsp Black pepper, freshly cracked
- for pasta water Kosher salt
How Do You Make Classic Spaghetti alla Carbonara with Pork Jowl?
- 1
Boil the pasta water
Bring a large pot of well-salted water to a boil and cook the spaghetti until just shy of al dente.
- 2
Render the jowl
While the pasta cooks, place the diced jowl in a cold skillet and cook over medium-low heat, stirring occasionally, until crisp and golden, about 8-10 minutes.
- 3
Whisk the egg mixture
In a bowl, whisk together whole eggs, egg yolks, Pecorino Romano, and cracked black pepper until smooth.
- 4
Combine pasta and fat
Reserve 1 cup of pasta water, then drain the spaghetti and add it directly to the skillet with the rendered jowl and fat, tossing off the heat.
- 5
Temper the eggs
Let the pasta cool for 30 seconds off the heat, then slowly pour in the egg mixture while tossing vigorously to prevent scrambling.
- 6
Loosen with pasta water
Add reserved pasta water a few tablespoons at a time, tossing constantly, until the sauce turns glossy and coats the noodles.
- 7
Serve immediately
Plate right away with extra Pecorino Romano and a generous crack of black pepper on top.
What Are the Pro Tips for This Recipe?
- 💡 Take the pan off direct heat before adding the eggs — residual heat is enough to thicken them without scrambling.
- 💡 Guanciale is traditional, but pancetta can substitute if pork jowl isn't available.
- 💡 Grate the cheese finely so it melts smoothly into the sauce instead of clumping.
