Spaghetti Carbonara
Spaghetti Carbonara is a classic Roman pasta dish that features a rich, creamy sauce made with eggs, Pecorino Romano cheese, and crispy guanciale. This comforting meal is quick to prepare and packed with flavor. With minimal ingredients, it’s a great choice for any pasta lover looking to enjoy an authentic Italian dish in under 30 minutes. No cream required—just the perfect balance of salty, savory, and creamy elements.
Equipment
- Large Pot: (for boiling pasta)
- Large Pan or Skillet: (for cooking guanciale and mixing pasta with egg mixture)
- Whisk: (for mixing egg yolks and cheese)
- Grater: (for grating Pecorino Romano)
- Strainer/Colander: (for draining pasta)
- Tongs or Pasta Spoon: (for tossing pasta in the sauce)
Ingredients
- 400 g 14oz Spaghetti
- 150 g 5.3oz Guanciale (or pancetta/bacon as a substitute)
- 4 large Egg Yolks discard whites
- 1 cup 100g Pecorino Romano Cheese (finely grated)
- Freshly Ground Black Pepper to taste
- Salt for pasta water
- 1 cup reserved Pasta Water
Instructions
Prepare the Ingredients:
- Dice the guanciale into small pieces. Grate the Pecorino Romano and set aside. Separate the egg yolks from the whites (you will only use the yolks).
Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente (usually 8-9 minutes). Before draining, reserve 1 cup of pasta water for the sauce.
Cook the Guanciale:
- In a large pan, heat over medium heat. Add the diced guanciale and cook until crispy and golden, about 4-5 minutes. Remove the pan from heat to avoid burning the guanciale.
Make the Egg Sauce:
- In a separate bowl, whisk together the egg yolks, grated Pecorino Romano, and freshly ground black pepper until smooth and creamy. Add a tablespoon of the reserved pasta water to thin it out if necessary.
Combine Pasta and Guanciale:
- Add the drained pasta to the pan with the cooked guanciale, tossing to coat the pasta in the rendered fat. Slowly pour in the egg and cheese mixture, stirring quickly to create a creamy sauce. The heat from the pasta will gently cook the eggs into a velvety sauce.
Adjust the Sauce:
- If the sauce appears too thick, add more reserved pasta water, one tablespoon at a time, until the desired consistency is reached.
Serve:
- Plate the pasta and finish with an extra sprinkle of Pecorino Romano and a few cracks of black pepper. Serve immediately and enjoy!
Notes
- Guanciale is the traditional choice for this dish, but if unavailable, pancetta or even bacon can work as substitutes. However, guanciale offers a more delicate and authentic flavor.
- Eggs should be fresh, as they are the base of the creamy sauce. Only use egg yolks for the best texture.
- Pasta Water is key to the sauce’s consistency. Be sure to reserve some before draining the pasta.
- Seasoning: The dish already contains a lot of salt from the guanciale and Pecorino Romano, so be cautious when salting the pasta water.
- This recipe is best served immediately, as the sauce tends to thicken if left to sit.