If you’re curious about spaghetti alla carbonara, you’re in for a treat! This classic dish features simple ingredients, focusing on the creamy sauce created from eggs and cheese that clings perfectly to each strand of spaghetti.
This recipe tackles issues of sauce separation and blandness, ensuring a creamy texture and authentic flavor, following traditional carbonara methods.
I remember the first time I attempted this recipe; I was worried that my sauce would split or turn scrambled. But over the years, I learned a few tricks, like the importance of using hot pasta water to create that rich creaminess. It’s such a satisfying dish, especially when I’m entertaining friends on a weeknight and I want something quick.
This recipe stands out because it simplifies the process while still delivering that authentic taste. In just about 20 minutes, you can serve a warm, comforting plate of spaghetti alla carbonara that everyone will love. If you love hearty Italian meals, I’m sure you’ll enjoy my Italian sub sandwiches too!
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to the use of traditional spaghetti as the primary ingredient.
- The recipe contains pork guanciale, eggs, and Pecorino Romano cheese, so it is unsuitable for vegan diets.
- The recipe suits dairy-free diets only when using 50 grams of nutritional yeast instead of Pecorino Romano cheese.
- This recipe does not meet keto or low-carb diets due to high carbohydrate content from spaghetti noodles.
- The recipe is nut-free as none of the ingredients contain nuts or nut derivatives.
Why You Will Love This Recipe
- Creamy Texture This dish’s sauce is all about the silky smoothness created by eggs and cheese. No cream is needed, making each forkful feel rich without feeling heavy.
- Bold Flavor The guanciale brings a salty, savory depth that pairs beautifully with freshly cracked black pepper. This combination gives spaghetti alla carbonara its iconic taste.
- Quick to Make With a total prep and cook time of just 20 minutes, you can whip up an impressive meal with minimal fuss, making it perfect for weeknight dinners.
- Traditionally Satisfying This authentic Italian pasta dish is deeply rooted in culinary history, turning a simple meal into an experience that connects you with Italian culture and traditions.
How to Make Spaghetti Alla Carbonara
- Prep Time: 5 minutes
- Cool Time: 0 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Pasta
- Method: Boiling and Sautéing
- Cuisine: Italian
- Diet: Low Salt
Description
Authentic Spaghetti alla Carbonara recipe with a creamy sauce made from eggs and cheese, featuring crispy guanciale.
Ingredients
- 400 g (14 oz) spaghetti, preferably high-quality durum wheat
- 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 tbsp (15 g) cooking salt, for pasta water
- 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)
- 1/2 cup (120 ml) reserved pasta cooking water
Instructions
- Step 1: 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, meaning with 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.
- Step 2: While the pasta cooks, add the sliced guanciale batons to a non-stick pan over medium-high heat. Cook for 4-5 minutes until the guanciale is golden and crispy, releasing its fat. If using garlic, add the minced clove during the last minute of cooking. No additional oil is needed.
- Step 3: In a large bowl, combine the two whole eggs and two egg yolks. Whisk thoroughly until smooth. Stir in the freshly grated Pecorino Romano (or Parmesan) cheese and 1/4 teaspoon freshly cracked black pepper until combined.
- Step 4: Immediately after draining, tip the hot pasta directly into the pan with the crispy guanciale fat. Toss thoroughly to coat the pasta strands in the rendered fat.
- Step 5: Remove the pan from the heat to avoid direct heat which can scramble the eggs. Transfer the pasta and the guanciale fat into the bowl with the egg and cheese mixture. Add 1/2 cup (120 ml) of the reserved pasta cooking water. Stir vigorously to combine. The heat from the pasta and fat will gently cook the eggs, creating a creamy sauce without scrambling. If the sauce appears too thick, gradually add more pasta water by the tablespoon until desired creaminess is reached.
- Step 6: Taste the carbonara and add freshly cracked black pepper to preference. Serve immediately in warm bowls, garnished with extra grated Pecorino and a pinch of black pepper. Optionally, twirl the pasta onto forks for an elegant presentation.
Notes
- Room Temperature: Store leftovers in an airtight container for up to 1 day, avoiding heat and moisture exposure.
- Refrigeration: Keep in an airtight container in the refrigerator up to 2 days. Reheat gently to preserve sauce texture.
- Freezing: Freeze in a freezer-safe container or wrapped tightly with plastic wrap and aluminum foil for up to 1 month. Thaw overnight in the refrigerator before reheating.
- If guanciale is not crispy enough after 5 minutes, continue cooking for an additional 2-3 minutes over medium-high heat until golden brown.
- To prevent the sauce from scrambling, remove the pan from heat before adding the egg mixture and stir vigorously. If scrambling begins, immediately stir for about 30 seconds to cool the mixture.
- Toss pasta with a drizzle of olive oil after draining if the pasta sticks together before combining with guanciale.
- Always use freshly grated cheese rather than pre-grated varieties to maintain rich flavor and proper melting.
Nutrition
- Serving Size: 1 serving
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A
Ingredient Notes
- Spaghetti: Use high-quality durum wheat spaghetti for that classic chewy texture that holds the sauce beautifully. Brands like Barilla work well!
- Pork guanciale: Authentic carbonara relies on guanciale for its savory depth. Look for good quality, preferably from Italy. Pancetta can substitute in a pinch.
- Eggs: Fresh, large eggs make a creamy sauce. I recommend using organic eggs for a richer flavor. Room temperature eggs blend more easily!
- Pecorino Romano cheese: Choose a freshly grated Pecorino Romano for that sharp, tangy taste. If unavailable, a good quality Parmesan can work as a replacement.
- Black pepper: Freshly cracked black pepper adds a necessary kick. Be generous for the best flavor! Pre-ground lacks the aromatic punch you want.
- Olive oil: A drizzle of extra-virgin olive oil enhances richness. Opt for a robust oil, it really elevates the dish when mixed with the other ingredients.
- Spaghetti: Use high-quality durum wheat spaghetti for that classic chewy texture that holds the sauce beautifully. Brands like Barilla work well!
- Pork guanciale: Authentic carbonara relies on guanciale for its savory depth. Look for good quality, preferably from Italy. Pancetta can substitute in a pinch.
- Eggs: Fresh, large eggs make a creamy sauce. I recommend using organic eggs for a richer flavor. Room temperature eggs blend more easily!
- Pecorino Romano cheese: Choose a freshly grated Pecorino Romano for that sharp, tangy taste. If unavailable, a good quality Parmesan can work as a replacement.
- Black pepper: Freshly cracked black pepper adds a necessary kick. Be generous for the best flavor! Pre-ground lacks the aromatic punch you want.
- Olive oil: A drizzle of extra-virgin olive oil enhances richness. Opt for a robust oil, it really elevates the dish when mixed with the other ingredients.
Recipe Tips
- If guanciale isn’t crispy, cook for an additional 2-3 minutes over medium-high heat until it turns golden brown.
- When the carbonara sauce seems too thick, add pasta cooking water a few tablespoons at a time until you reach the desired consistency.
- If your egg mixture starts to scramble, remove from heat immediately and stir vigorously for about 30 seconds to cool it down.
- For the best flavor, always use freshly grated cheese; avoid pre-grated varieties which lack the rich taste and don’t melt well.
- If your pasta is sticking together, toss it with a drizzle of olive oil right after draining to keep it separate.
Serving Suggestions
Serve with a side of sautéed spinach or a fresh arugula salad. Include garlic shrimp or crispy roasted Brussels sprouts.
Use to make pasta salads or combine with sautéed mushrooms. Add to your favorite simple antipasto platter or vegetable frittata.
Top with freshly cracked black pepper or extra grated cheese. Drizzle with a touch of olive oil for added flavor.
Recipe variations
- You can use pancetta instead of guanciale as the main ingredient in spaghetti alla carbonara. Pancetta delivers a similar texture and flavor, keeping the dish authentic yet accessible.
- Add 1 minced garlic clove during guanciale cooking for extra aroma. Incorporate 1/4 teaspoon freshly cracked black pepper to season. These subtle flavors suit the traditional recipe well.
- Either Parmesan or Pecorino Romano cheese works for the sauce. Both must be finely grated fresh. Use either 100g or 3.5 oz of cheese to maintain creaminess without cream.
- If serving more people, double the ingredients to 800g spaghetti, 350g guanciale, 4 eggs plus 4 yolks, and 200g cheese. This carbonara pairs nicely with Parmesan Linguine and Garlic Butter Meatballs.
Save This Recipe!
How to Store?
To keep your spaghetti alla carbonara fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature up to 1 day. Avoid prolonged exposure to heat or moisture.
Refrigeration: Place in an airtight container in the refrigerator for up to 2 days. Reheat gently to maintain sauce texture.
Freezing: Use a freezer-safe container or wrap tightly in plastic wrap and aluminum foil. Freeze up to 1 month. Thaw overnight in the refrigerator.
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If you enjoyed this Spaghetti alla Carbonara or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
