Description
Authentic Italian Spaghetti Carbonara is a classic Roman pasta dish made with guanciale, Pecorino Romano cheese, eggs, and freshly ground black pepper. This recipe delivers a creamy, flavorful sauce without cream, capturing the true essence of traditional carbonara. Perfect for a quick yet elegant main course that highlights simple, high-quality ingredients.
Ingredients
Scale
Pasta
- 12 ounces spaghetti
- Salt for pasta water
Carbonara Sauce
- 4 ounces guanciale (or pancetta), diced
- 2 large eggs
- 2 large egg yolks
- 1 cup finely grated Pecorino Romano cheese
- ½ teaspoon freshly ground black pepper
Instructions
- Cook the Spaghetti: Bring a large pot of salted water to a boil and cook the spaghetti until al dente according to package directions. Reserve 1 cup of pasta water, then drain the spaghetti.
- Prepare the Guanciale: While the pasta cooks, heat a skillet over medium heat and add the guanciale. Cook for about 5–7 minutes until crispy and golden, then remove from heat.
- Mix the Egg and Cheese Mixture: In a medium bowl, whisk together the eggs, egg yolks, Pecorino Romano, and black pepper until well combined.
- Toss Pasta with Guanciale: Quickly return the drained pasta to the pot or a warm bowl. Immediately add the hot guanciale along with its rendered fat and toss to combine.
- Create the Creamy Sauce: Pour in the egg and cheese mixture, tossing vigorously so the heat of the pasta gently cooks the eggs, creating a creamy sauce without scrambling. Add reserved pasta water little by little to achieve the desired silky consistency.
- Serve: Serve immediately with additional Pecorino Romano and a sprinkle of black pepper on top for extra flavor.
Notes
- Use authentic guanciale and Pecorino Romano for the most traditional and authentic flavor.
- Work quickly once the pasta is hot to create a smooth, silky sauce without curdling the eggs.
- Reserve pasta water to adjust the sauce consistency.
