Spaghetti alla Carbonara with Homemade Guanciale
(Serves 4)

This recipe is a celebration of one of Italy’s most beloved pasta dishes: Spaghetti alla Carbonara. Traditional carbonara relies on a few simple ingredients—eggs, pecorino cheese, guanciale, and black pepper—yet creates an incredibly rich and flavorful dish. The secret? The creamy texture comes from the emulsion of hot pasta water and egg yolks, not cream. And to elevate it further, we’re making guanciale at home, which gives the dish a beautifully smoky, rich flavor.

Ingredients:

For the Homemade Guanciale (about 250g)

• 1 pound pork jowl (or guanciale if you can find it)
• 1 tablespoon kosher salt
• 1 teaspoon black peppercorns, crushed
• 1 teaspoon dried thyme
• 2 cloves garlic, smashed
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1/2 teaspoon sugar

For the Carbonara:

• 400g spaghetti (or any long pasta of your choice)
• 150g homemade guanciale, diced
• 4 large egg yolks (room temperature)
• 50g Pecorino Romano cheese, finely grated
• 50g Parmigiano-Reggiano, finely grated
• Freshly ground black pepper (generous)
• Salt (for pasta water)

Instructions:

Step 1: Prepare the Homemade Guanciale

1. Cure the pork:
   Massage the pork jowl with the salt, pepper, thyme, garlic, red pepper flakes, and sugar. Make sure it’s evenly coated. Wrap it tightly in cheesecloth or parchment paper and place it in the fridge.
2. Cure for 2-3 days:
   Let it cure for 48–72 hours. The longer it sits, the more intense the flavors will be. When ready, you can either slice it thinly by hand or use a sharp knife to dice it into small cubes.

Step 2: Make the Carbonara

1. Cook the pasta:
   Bring a large pot of salted water to a boil and cook the pasta until al dente (about 8-10 minutes, or follow package instructions). Save about 1 cup of pasta cooking water before draining.
2. Render the guanciale:
   While the pasta cooks, heat a large skillet over medium heat. Add the diced guanciale and cook until crispy and golden brown, about 5-6 minutes. The guanciale should release its fat, and you should be left with crispy bits and rendered fat in the pan. Remove the pan from heat.
3. Make the egg mixture:
   In a separate bowl, whisk together the egg yolks, grated Pecorino Romano, and Parmigiano-Reggiano. Season generously with freshly cracked black pepper. Set aside.
4. Combine pasta and guanciale:
   When the pasta is ready, transfer it directly into the skillet with the crispy guanciale (using tongs or a slotted spoon). Toss to coat the pasta in the rendered fat.
5. Create the creamy sauce:
   Slowly add the reserved pasta cooking water, a few tablespoons at a time, to the egg and cheese mixture, whisking continuously to temper the eggs. You want the mixture to be smooth and creamy but not scrambled. Pour this egg mixture over the hot pasta, tossing quickly and continuously to create a silky, creamy sauce. Add more pasta water as needed to reach the desired sauce consistency.
6. Finish the dish:
   Taste and adjust seasoning with salt and black pepper. The sauce should be creamy, with a nice balance of richness from the eggs and the saltiness from the guanciale and cheese.

Step 3: Serve

Plate the spaghetti in shallow bowls, top with a few extra shavings of Pecorino, a generous grind of black pepper, and, if desired, a drizzle of good-quality olive oil. Serve immediately while hot!

Tips:

• Guanciale is key: If you can’t make your own, try to find authentic guanciale at a specialty market or Italian butcher. Bacon is a common substitute, but it will alter the dish’s flavor and texture.
• Emulsification: The key to carbonara’s creamy texture is the emulsion between the egg mixture and pasta water. Be sure to work quickly once the eggs hit the hot pasta to avoid scrambling.
• Don’t skip the pepper: Carbonara is pepper-forward. Don’t be shy with the freshly cracked black pepper to bring out the flavor.

Enjoy this authentic, indulgent, and simple Spaghetti alla Carbonara with your homemade guanciale—a dish that tastes like a slice of Italy on your plate! Buon appetito!