Fusilli Carbonara with Guanciale (No Cream)
This fusilli carbonara is made with crisp guanciale, finely grated Pecorino Romano, and eggs emulsified off the heat with starchy pasta water for a silky, peppery sauce with no cream. Fusilli spirals grip the sauce better than any other pasta shape. Ready in 25 minutes and built on classic Roman technique.
Equipment
- Large pot
- large skillet
- mixing bowl
- Tongs or pasta fork
- ladle
Ingredients
- 12 ounces fusilli pasta
- 7 ounces guanciale cubed
- 4 eggs
- 3.5 ounces Pecorino Romano cheese grated
- 2 teaspoons freshly ground black pepper
Instructions
- 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.12 ounces fusilli pasta
- In a large skillet over medium heat, cook 7 ounces of cubed guanciale until golden and crisp, about 6–8 minutes. Remove from heat.7 ounces guanciale
- In a medium mixing bowl, whisk together 4 eggs, 3.5 ounces grated Pecorino Romano, and 2 teaspoons freshly ground black pepper until smooth.4 eggs, 3.5 ounces Pecorino Romano cheese, 2 teaspoons freshly ground black pepper
- 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
- Turn the heat off before the eggs go in. This is the most important step. Residual heat from the pan and the hot pasta is all you need; direct heat will scramble the eggs and break the sauce entirely.
- Start the guanciale in a cold pan. Bringing it up to heat slowly allows the fat to render evenly and gives you crisp edges without tough, chewy pieces. Do not rush this step.
- Add pasta water slowly and keep tossing. This is what creates the silky, glossy emulsion. Add it a splash at a time while tossing constantly; the sauce will come together and thicken as it sits.
- Finely grate the Pecorino. Microplane or the finest side of a box grater only. Larger shreds won't melt into the eggs and you will end up with a grainy sauce instead of a silky one.
- Storage: Carbonara is best served immediately. If needed, store leftovers in an airtight container in the fridge for up to 1 day. Reheat gently in a skillet over very low heat with a splash of water, tossing until just loosened. Do not reheat in the microwave and do not freeze.
Nutrition Facts
Calories: 829kcalCarbohydrates: 65gProtein: 30gFat: 49gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 243mgSodium: 790mgPotassium: 272mgFiber: 3gSugar: 3gVitamin A: 341IUCalcium: 306mgIron: 2mg
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