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
Scale
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
