Description
A classic Italian Spaghetti Carbonara recipe featuring crispy guanciale or pancetta combined with a rich, creamy sauce of eggs, Pecorino Romano, and Parmesan cheeses. Ready in 35 minutes, this authentic dish is simple yet bursting with traditional flavors perfect for a satisfying meal.
Ingredients
Scale
Main 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
- Prepare the Pork: Dice the guanciale, pancetta, or bacon into 1/4-inch cubes. Cook in a large skillet over medium heat until the pork is crispy and golden brown, about 8 to 12 minutes. Remove the pork with a slotted spoon and set aside. Keep the rendered fat in the skillet. If using garlic, add the minced garlic to the skillet with the reserved fat and cook on medium-low heat for about 30 seconds until fragrant. 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 instructions until al dente. Reserve 1 cup of the pasta water before draining. Drain the pasta in a colander and set aside.
- Prepare the Egg and Cheese Mixture: In a medium bowl, whisk together the eggs, Pecorino Romano cheese, 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 egg and cheese mixture while whisking constantly to prevent curdling.
- Assemble the Carbonara: Add the drained pasta to the skillet with the reserved rendered pork fat (and garlic if used) and toss to coat. Remove the skillet from the heat. Immediately pour the egg and cheese mixture over the hot pasta and toss quickly and continuously to evenly coat the spaghetti. If the sauce is too thick, add additional pasta water one tablespoon at a time until the desired sauce consistency is reached. Finally, add the crispy guanciale, pancetta, or bacon 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 for added flavor.
Notes
- Tempering the eggs with hot pasta water helps prevent scrambling and creates a smooth sauce.
- Use guanciale for the most authentic flavor; pancetta or thick-cut bacon work as good substitutes.
- Be sure to remove the skillet from the heat before adding the egg mixture to avoid cooking the eggs too quickly.
- Reserve pasta water to adjust sauce consistency and help the sauce cling to the pasta.
- This dish is best served immediately to enjoy the creamy texture.
