Spaghetti Carbonara with Gruyère (Printable Version)
Traditional Italian pasta elevated with Gruyère cheese, creating a silky sauce from egg yolks and crispy pancetta - no cream needed.
# What You'll Need:
→ Pasta
01 -
400g (14 oz) spaghetti
→ Protein
02 -
150g (5 oz) diced pancetta
→ Sauce Base
03 -
4 large egg yolks
04 -
1 whole egg
05 -
1/2 cup finely grated Pecorino Romano
06 -
1/4 cup finely grated Gruyère
07 -
Freshly cracked black pepper, to taste
08 -
Salt, for pasta water
→ Garnish
09 -
Extra grated cheese (optional)
10 -
Fresh parsley, very lightly chopped (optional)
11 -
Additional freshly cracked black pepper (optional)
# Steps To Follow:
01 -
Bring a large pot of generously salted water to a rolling boil. Add spaghetti and cook until al dente (firm to the bite). Reserve 1 cup of pasta cooking water before draining.
02 -
Heat a large skillet over medium heat. Add the diced pancetta and cook until golden and crispy, about 5-7 minutes. Remove the skillet from heat but retain the rendered fat in the pan.
03 -
In a mixing bowl, whisk together the egg yolks, whole egg, grated Pecorino Romano, grated Gruyère, and a generous amount of freshly cracked black pepper. Stir in a tablespoon of hot pasta water to slightly temper the eggs.
04 -
Add the hot drained spaghetti directly to the skillet with pancetta (keeping off the heat). Toss to coat with the rendered fat. Quickly pour in the egg-cheese mixture and stir vigorously, adding small splashes of reserved pasta water as needed to create a glossy sauce that coats each strand. The residual heat should gently cook the eggs without scrambling them.
05 -
Transfer to warmed plates and finish with additional black pepper and extra grated cheese if desired. For extra richness, drizzle with a small spoonful of reserved pancetta fat.
# Notes and Tips:
01 -
Mix quickly and off heat to prevent scrambling the eggs
02 -
The creamy texture comes from egg yolks and cheese, not cream
03 -
Use freshly cracked black pepper for authentic flavor
04 -
Best served immediately on warmed plates to maintain sauce consistency
05 -
Leftovers can be stored refrigerated for up to 1 day, though sauce may thicken