Italian Spaghetti Carbonara: The Authentic Recipe You Need Recipe
Introduction
Spaghetti Carbonara is a classic Italian pasta dish known for its creamy texture and rich, savory flavors. Made with simple ingredients like eggs, cheese, and cured pork, this authentic recipe brings a taste of Rome right to your kitchen. It’s quick to prepare and incredibly satisfying.
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
- 2 cloves garlic, minced (optional)
- Salt, for pasta water
Instructions
- Step 1: Dice the guanciale, pancetta, or bacon into 1/4-inch cubes. Cook in a large skillet over medium heat until crispy and golden brown, about 8-12 minutes. Remove with a slotted spoon and set aside. Reserve the rendered fat in the skillet. If using garlic, add the minced garlic to the reserved fat and cook over medium-low heat for about 30 seconds until fragrant. Turn off the heat and set the skillet aside.
- Step 2: Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
- Step 3: In a medium bowl, whisk together the eggs, Pecorino Romano, Parmesan cheese, and a generous amount of freshly ground black pepper until smooth. To temper the eggs, slowly drizzle about 1/4 cup of the hot pasta water into the mixture while whisking constantly (this helps prevent scrambling).
- Step 4: Add the drained pasta to the skillet with the rendered pork fat (and garlic, if used). Toss to coat the pasta evenly. Remove the skillet from the heat and immediately pour the egg and cheese mixture over the hot pasta. Toss quickly and continuously to create a creamy sauce. If the sauce is too thick, add reserved pasta water one tablespoon at a time to reach your desired consistency. Stir in the crispy pork pieces and toss again.
- Step 5: Serve immediately, garnished with additional grated Pecorino Romano cheese and freshly ground black pepper to taste.
Tips & Variations
- Use guanciale for the most authentic flavor, but pancetta or thick-cut bacon work well as substitutes.
- Tempering the eggs with pasta water ensures a silky, creamy sauce without scrambling.
- Add garlic sparingly, as traditional carbonara usually skips it, but it adds a nice depth if you prefer.
- Reserve pasta water carefully; it helps adjust the sauce’s texture perfectly.
Storage
Store leftover carbonara in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce without scrambling the eggs. Carbonara is best enjoyed fresh for optimal creaminess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use cream in Carbonara?
Traditional Italian Carbonara does not use cream. The creamy texture comes from the egg and cheese mixture combined with pasta water and rendered pork fat.
What pasta is best for Carbonara?
Spaghetti is the classic choice for Carbonara, but you can also use other long pasta like bucatini or fettucine if preferred.
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Italian Spaghetti Carbonara: The Authentic Recipe You Need Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This authentic Italian Spaghetti Carbonara recipe features perfectly cooked spaghetti tossed with crispy guanciale, a creamy egg and cheese sauce made from Pecorino Romano and Parmesan, and a generous touch of freshly ground black pepper. A simple yet decadent classic from Rome that comes together quickly and promises rich, satisfying flavors.
Ingredients
Spaghetti
- 1 pound spaghetti
Pork and Aromatics
- 6 ounces guanciale, pancetta, or thick-cut bacon, diced
- 2 cloves garlic, minced (optional)
Egg and Cheese Mixture
- 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
Others
- Salt, for pasta water
Instructions
- Prepare the Pork: Dice the guanciale, pancetta, or bacon into 1/4-inch cubes. Cook them in a large skillet over medium heat until crispy and golden brown, about 8 to 12 minutes. Remove the pork with a slotted spoon and set aside, reserving the rendered fat in the skillet. If using garlic, add the minced garlic to the skillet with the reserved fat 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 package directions until al dente. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta using a colander and set aside.
- Prepare the Egg and Cheese Mixture: In a medium bowl, whisk together the eggs, Pecorino Romano cheese, Parmesan cheese, and a generous amount of freshly ground black pepper until smooth. To temper the eggs, slowly drizzle about 1/4 cup of the hot reserved pasta water into the egg and cheese mixture while whisking constantly to prevent scrambling.
- Assemble the Carbonara: Add the drained spaghetti to the skillet with the rendered pork fat (and garlic, if used). Toss thoroughly to coat the pasta evenly. Remove the skillet from the heat and immediately pour the egg and cheese mixture over the hot pasta. Toss quickly and continuously to combine. If the sauce is too thick or sticky, gradually add additional reserved pasta water, one tablespoon at a time, until the desired creamy consistency is achieved. Finally, add the crispy guanciale back to the pasta and toss to combine.
- Serve: Serve the Carbonara immediately, garnished with extra grated Pecorino Romano cheese and freshly ground black pepper to taste for a deliciously authentic finish.
Notes
- Tempering the eggs with hot pasta water is key to avoiding scrambled eggs and achieving a smooth sauce.
- Use guanciale for the most authentic flavor, but pancetta or thick-cut bacon work as good alternatives.
- Do not overcook the spaghetti; it should be al dente to provide the best texture in the dish.
- If you want a richer flavor, you can add a little bit of pasta water reserved from cooking to adjust the sauce consistency.
- Serve immediately as Carbonara does not reheat well and is best enjoyed fresh.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Spaghetti Carbonara, Italian Pasta, Authentic Carbonara, Guanciale Pasta, Pecorino Romano, Easy Carbonara Recipe
