Fusilli carbonara with crisp guanciale, Pecorino Romano, and eggs tossed off the heat for a silky, peppery sauce that clings to every spiral. Classic technique, weeknight-easy, intensely satisfying.
Bring a large pot of salted water to a boil. Cook 12 ounces of fusilli until al dente. Reserve 1 ½ cups of the pasta water before draining.
In a large skillet over medium heat, cook 7 ounces of cubed guanciale until golden and crisp, about 6–8 minutes. Remove from heat.
In a medium mixing bowl, whisk together 4 eggs, 3.5 ounces grated Pecorino Romano, and 2 teaspoons freshly ground black pepper until smooth.
Add the drained fusilli to the skillet with guanciale. Toss well to coat the pasta in the rendered fat.
Off the heat, quickly pour the egg and cheese mixture over the hot pasta, tossing vigorously. Add reserved pasta water, a splash at a time, until a silky sauce clings to the fusilli.
Divide among bowls and top with extra Pecorino and black pepper. Serve right away.
Notes
Expert Tips From My Kitchen
Heat Off = Silky Sauce: Turn off the heat before adding the egg–cheese mixture!
A Cold Pan: Start guanciale in a cold pan and bring it to medium so the fat renders gently and the meat crisps.
The Perfect Sauce Micrograte the cheese and whisk it with room-temperature eggs and pepper.
