Description
This classic Spaghetti Alla Carbonara recipe offers a rich, creamy pasta dish made with crispy guanciale, eggs, and Pecorino Romano cheese. Perfectly balanced, the silky sauce coats al dente spaghetti without any cream, showcasing traditional Italian flavors in just 20 minutes.
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
Carbonara Sauce
- 175 g (6 oz) guanciale, sliced into 0.5 cm (1/5 inch) thick slices then cut into batons
- 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 (more for serving)
- 1 clove garlic, minced (optional)
- Drizzle of extra-virgin olive oil (optional, for tossing pasta after draining if sticking)
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 having 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.
- Cook the guanciale: While the pasta cooks, heat a non-stick pan over medium-high heat. Add the sliced guanciale batons and cook for 4-5 minutes until golden and crispy, rendering its fat. If using garlic, add the minced clove during the last minute of cooking. No additional oil is needed.
- Prepare the egg mixture: In a large bowl, whisk together the two whole eggs and two egg yolks until smooth. Stir in the freshly grated Pecorino Romano (or Parmesan) cheese and 1/4 teaspoon freshly cracked black pepper until well combined.
- Toss pasta with guanciale fat: Immediately after draining, transfer the hot pasta directly into the pan with the crispy guanciale fat. Toss thoroughly to coat the pasta strands evenly in the rendered fat.
- Make the carbonara sauce: Remove the pan from heat to avoid direct heat scrambles. 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 to combine. The residual heat will gently cook the eggs, creating a creamy sauce without scrambling. If too thick, gradually add more pasta water by the tablespoon until the desired creaminess is achieved.
- Serve: Taste and season with additional freshly cracked black pepper as desired. Serve immediately in warm bowls garnished with extra grated Pecorino and a pinch of black pepper. Optionally, twirl pasta elegantly onto forks for presentation.
Notes
- Use guanciale if possible for authentic flavor; pancetta is a common substitute.
- Do not add cream; the sauce’s creaminess comes from eggs and cheese with pasta water.
- Make sure eggs are at room temperature to prevent scrambling when mixed with hot pasta.
- Reserve enough pasta water to adjust sauce consistency as needed.
- Serve immediately to enjoy the sauce at its best texture.
