Description
This authentic Italian Spaghetti Carbonara recipe delivers a creamy, flavorful pasta dish made with crispy guanciale, a rich egg and cheese sauce, and a touch of freshly ground black pepper. Perfectly al dente spaghetti is coated in a luscious mixture featuring Pecorino Romano and Parmesan cheeses, creating a classic Roman comfort meal that’s ready in under 40 minutes.
Ingredients
Scale
Primary Ingredients
- 1 pound spaghetti
- 6 ounces guanciale, pancetta, or thick-cut bacon, diced
- 4 large eggs
- 1 cup grated Pecorino Romano cheese, plus more for serving
- 1/2 cup grated Parmesan cheese
- Freshly ground black pepper, to taste
- Salt, for pasta water
Optional
- 2 cloves garlic, minced (optional)
Instructions
- Prepare the Pork: Dice the guanciale, pancetta, or bacon into 1/4-inch cubes. Heat a large skillet over medium heat and cook the pork pieces until they are crispy and golden brown, about 8-12 minutes. Use a slotted spoon to remove them from the skillet and set aside. Keep the rendered fat in the skillet. If using garlic, add the minced garlic to the rendered fat in the skillet and cook over medium-low heat for about 30 seconds until fragrant. Then turn off the heat and set the skillet aside.
- Cook the Spaghetti: Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to the package instructions until al dente. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta in a colander and set aside.
- Prepare the Egg and Cheese Mixture: In a medium bowl, whisk together the eggs, grated Pecorino Romano, and Parmesan cheeses until smooth. Add a generous amount of freshly ground black pepper. To temper the eggs and avoid scrambling, slowly drizzle about 1/4 cup of the hot reserved pasta water into the egg and cheese mixture while whisking constantly.
- Assemble the Carbonara: Return the drained pasta to the skillet with the rendered pork fat and garlic (if used). Toss the pasta gently to coat it evenly. Remove the skillet from the heat. Immediately pour the egg and cheese mixture over the hot pasta and toss quickly and continuously to combine and create a creamy sauce. If the sauce seems too thick, add reserved pasta water one tablespoon at a time until the desired consistency is reached. Finally, add the crispy guanciale (or pancetta/bacon) to the pasta and toss to combine.
- Serve: Serve the carbonara immediately, garnished with additional grated Pecorino Romano cheese and freshly ground black pepper to taste.
Notes
- Tempering the eggs with hot pasta water is recommended to prevent them from scrambling when mixed with the hot pasta.
- If guanciale is unavailable, pancetta or thick-cut bacon are suitable substitutes.
- Use freshly grated cheeses for the best flavor and texture.
- Serve carbonara immediately as the sauce can thicken as it cools.
- Do not add cream; traditional carbonara relies only on eggs and cheese for the sauce.
