Description
Spaghetti alla Carbonara is a classic Italian pasta dish made with simple, high-quality ingredients including spaghetti, guanciale, eggs, Pecorino Romano cheese, and freshly cracked black pepper. The dish combines crispy, flavorful guanciale with a creamy egg and cheese sauce, achieved without cream by using reserved pasta water to create a rich, silky texture. Ready in just 20 minutes, this traditional recipe is perfect for a quick yet indulgent meal.
Ingredients
Scale
Pasta
- 400 g (14 oz) spaghetti, preferably high-quality durum wheat
- 1 tbsp (15 g) cooking salt, for pasta water
- 1/2 cup (120 ml) reserved pasta cooking water
Guanciale and Flavorings
- 175 g (6 oz) guanciale, sliced into 0.5 cm (1/5 inch) thick slices then cut into batons
- 1 clove garlic, minced (optional)
- Drizzle of extra-virgin olive oil (optional, for tossing pasta after draining if sticking)
Egg Mixture
- 2 large eggs + 2 egg yolks, room temperature preferred
- 100 g (3.5 oz) freshly grated Pecorino Romano or Parmesan cheese
- 1/4 tsp freshly cracked black pepper (plus more for serving)
Instructions
- Cook the pasta: Bring 4 liters (4 quarts) of water to a rolling boil with 1 tablespoon of cooking salt. Add the spaghetti and cook according to package instructions until al dente, which means it retains a slight bite. Before draining, measure and reserve 1 cup (240 ml) of the pasta cooking water. Drain the pasta immediately after reserving the water.
- Prepare the guanciale: While the pasta cooks, place the sliced guanciale batons in a non-stick pan over medium-high heat. Cook for 4-5 minutes until the guanciale turns golden and crispy, releasing its flavorful fat. If using garlic, add the minced clove during the last minute of cooking. No additional oil is needed as the guanciale will render enough fat.
- Make the egg and cheese mixture: In a large bowl, whisk together the two whole eggs and two egg yolks until smooth and combined. Stir in the freshly grated Pecorino Romano (or Parmesan) cheese and the 1/4 teaspoon of freshly cracked black pepper until evenly mixed.
- Toss pasta with guanciale fat: Immediately after draining, transfer the hot pasta directly into the pan containing the crispy guanciale and its rendered fat. Toss thoroughly to coat every strand of pasta with the flavorful fat.
- Combine pasta with egg mixture: Remove the pan from the heat to prevent the eggs from scrambling. Transfer the pasta and guanciale fat into the bowl with the egg and cheese mixture. Add 1/2 cup (120 ml) of the reserved pasta cooking water and stir vigorously. The residual heat will gently cook the eggs and create a creamy, silky sauce. If the sauce is too thick, gradually add more reserved pasta water by tablespoonfuls until the desired creaminess is achieved.
- Season and serve: Taste the carbonara and adjust seasoning by adding more freshly cracked black pepper if desired. Serve immediately in warm bowls, garnished with extra grated Pecorino cheese and a pinch of black pepper. For an elegant presentation, twirl the pasta onto forks.
Notes
- Use guanciale for authentic flavor; pancetta can be used as a substitute if necessary but will alter the taste.
- Reserve pasta water carefully — it’s essential for creating the creamy sauce.
- Make sure the egg mixture is combined off the heat to avoid scrambled eggs.
- Use Pecorino Romano cheese for a sharp, salty flavor, or Parmesan if preferred.
- Serving immediately is best as the sauce can thicken upon standing.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
