Description
This authentic Italian Spaghetti Carbonara recipe captures the traditional flavors of Rome with crispy guanciale, creamy egg and cheese sauce, and perfectly cooked al dente spaghetti. Ready in just 35 minutes, it’s a classic pasta dish that combines simple ingredients for a rich, satisfying meal.
Ingredients
Scale
Pasta
- 1 pound spaghetti
- Salt, for pasta water
Pork and Sauce
- 6 ounces guanciale, pancetta, or thick-cut bacon, diced
- 2 cloves garlic, minced (optional)
- 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
Instructions
- Prepare the Pork: Dice the guanciale, pancetta, or bacon into 1/4-inch cubes. Cook them in a large skillet over medium heat for 8-12 minutes until crispy and golden brown. Remove the cooked pork with a slotted spoon and set aside, keeping the rendered fat in the skillet. If using garlic, add the minced garlic to the skillet with the rendered 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 pasta water. Drain the spaghetti in a colander and set aside.
- Prepare the Egg and Cheese Mixture: In a medium bowl, whisk together the eggs, Pecorino Romano, and Parmesan cheese until smooth. Add a generous amount of freshly ground black pepper. To temper the eggs, slowly drizzle about 1/4 cup of the hot pasta water into the mixture while whisking constantly to prevent scrambling.
- Assemble the Carbonara: Add the drained pasta to the skillet containing the rendered pork fat and garlic (if used). Toss well to coat the pasta. Remove the skillet from heat and immediately pour the egg and cheese mixture over the hot pasta. Toss quickly and continuously to coat the spaghetti evenly and create a creamy sauce. If the sauce is too thick, add reserved pasta water one tablespoon at a time until desired consistency is reached. Finally, add the crispy pork back into the pasta and toss to combine.
- Serve: Serve the Carbonara immediately, garnished with extra grated Pecorino Romano cheese and freshly ground black pepper.
Notes
- Tempering the eggs with hot pasta water helps prevent the eggs from scrambling.
- Using guanciale is the traditional choice, but pancetta or thick-cut bacon are acceptable substitutes.
- Do not add cream; authentic Carbonara relies on eggs and cheese for its creamy texture.
- Serve immediately to enjoy the sauce at its best.
