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Authentic Italian Spaghetti alla Carbonara Recipe - Creamy and Delicious

Italian Spaghetti alla Carbonara Recipe

This Italian Spaghetti alla Carbonara Recipe is a rich and creamy pasta dish made with just a few high-quality ingredients: guanciale, Pecorino Romano, eggs, and black pepper. It’s a simple yet delicious Roman classic that’s ready in minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

  • 12 oz 340g spaghetti
  • 3 oz 85g guanciale, sliced into strips (or pancetta as a substitute)
  • 2 large eggs
  • 2 large egg yolks
  • 1 cup 100g finely grated Pecorino Romano cheese
  • Freshly ground black pepper to taste
  • Salt for pasta water

Method
 

  1. Cook the pasta:
  2. Bring a large pot of salted water to a boil. Cook spaghetti until al dente according to package instructions. Reserve 1 cup of pasta water, then drain the spaghetti.
  3. Prepare the guanciale:
  4. While the pasta cooks, place guanciale in a large pan over medium heat. Cook until crispy, about 8-10 minutes. Remove from heat and set aside.
  5. Mix the egg mixture:
  6. In a bowl, whisk together the eggs, egg yolks, Pecorino Romano, and a generous amount of black pepper.
  7. Combine pasta and guanciale:
  8. Add the cooked, drained pasta to the pan with the crispy guanciale. Stir to combine.
  9. Add the egg mixture:
  10. Remove the pan from heat. Quickly pour the egg mixture over the hot pasta, stirring constantly. The heat from the pasta will cook the eggs without scrambling them, creating a creamy sauce. If needed, add a little reserved pasta water to reach your desired sauce consistency.
  11. Serve immediately:
  12. Dish the carbonara onto plates and top with extra Pecorino Romano and black pepper. Enjoy right away!

Notes

Guanciale vs. Pancetta: For the most authentic flavor, use guanciale. Pancetta is a good alternative if guanciale is unavailable.
Avoid scrambled eggs: Be sure to remove the pan from heat before adding the egg mixture to keep the sauce creamy, not curdled.
Pasta water magic: Adding pasta water helps create a silky smooth sauce. Use it sparingly to adjust consistency.