Description
Authentic Spaghetti alla Carbonara recipe with a creamy sauce made from eggs and cheese, featuring crispy guanciale.
Ingredients
Scale
- 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