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.
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
Instructions
- Cook the pasta:
- 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.
- Prepare the guanciale:
- 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.
- Mix the egg mixture:
- In a bowl, whisk together the eggs, egg yolks, Pecorino Romano, and a generous amount of black pepper.
- Combine pasta and guanciale:
- Add the cooked, drained pasta to the pan with the crispy guanciale. Stir to combine.
- Add the egg mixture:
- 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.
- Serve immediately:
- 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.
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.