Spaghetti Carbonara (Pasteurized Egg Method)
USA food-safe spaghetti carbonara using pasteurized eggs (or a cooked-egg option) for silky cheese sauce without raw-egg risk—classic guanciale or pancetta, black pepper, and Pecorino. Clear safety notes so home cooks get authentic flavor the safer way.
🛒Ingredients
- 12 ounces spaghetti
- 4 ounces guanciale, pancetta, or thick-cut bacon, diced
- 3 pasteurized large eggs (or 2 pasteurized eggs + 1 pasteurized yolk)
- 1 cup finely grated Pecorino Romano (or half Pecorino, half Parmesan)
- 1 teaspoon freshly cracked black pepper, plus more to serve
- Kosher salt for pasta water
- Optional cooked method: extra 2 tablespoons hot pasta water and an instant-read thermometer
🔧Kitchen Tools Needed
- Large pot
- Skillet
- Mixing bowl
- Tongs
- Instant-read thermometer
📝Instructions
- 1
Bring a large pot of well-salted water to a boil. Cook spaghetti until just al dente. Reserve 1 1/4 cups pasta water; drain.
- 2
While pasta cooks, render guanciale in a large cold skillet over medium heat until fat renders and pieces are crisp, 6–8 minutes. Remove skillet from heat; keep warm. Spoon off excess fat if more than ~3 tablespoons remain.
- 3
In a bowl, whisk pasteurized eggs, grated cheese, and black pepper until thick. SAFETY: Use pasteurized eggs labeled as such. If using regular shell eggs instead, use the cooked method below—do not serve undercooked egg mixture to kids, pregnant people, older adults, or immunocompromised guests.
- 4
Pasteurized method: Off heat, add drained hot pasta to the skillet with guanciale. Toss. Pour egg-cheese mixture over pasta while tossing vigorously, adding hot pasta water a splash at a time until creamy and glossy. Residual heat should thicken without scrambling.
- 5
Cooked-egg safety option (recommended if eggs are not pasteurized): Whisk eggs and cheese. Temper with 1/2 cup hot pasta water while whisking. Return mixture to the skillet with pasta over very low heat, stirring constantly, until the sauce reaches 160°F on an instant-read thermometer and coats the pasta. Do not scramble; pull from heat as soon as 160°F is hit.
- 6
Serve immediately with more pepper and cheese. Refrigerate leftovers within 2 hours up to 2 days; reheat gently to 165°F (sauce will tighten).
🥗Nutrition Information
⚡Calories per serving: 560
🏷️Recipe Tags
❓Frequently Asked Questions
Why pasteurized eggs?
Traditional carbonara uses raw/undercooked eggs. Pasteurized eggs or cooking the sauce to 160°F reduces Salmonella risk for home cooks.
Can I use bacon?
Yes—thick-cut bacon or pancetta are common USA swaps for guanciale.
Sauce scrambled?
Pan was too hot. Always combine eggs off heat (pasteurized method) or stir constantly to exactly 160°F (cooked method).
Cream in carbonara?
Classic recipes skip cream; pasta water + cheese make the emulsion. A splash of cream is an Italian-American variation if you prefer.
Who should avoid traditional raw-egg carbonara?
Young children, pregnant people, older adults, and anyone immunocompromised should use pasteurized eggs or the 160°F cooked method.
