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Authentic Spaghetti alla Carbonara Recipe

Authentic Spaghetti alla Carbonara Recipe
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★★★★★

4.8 from 16 reviews

This classic Italian Carbonara is silky, creamy, and indulgent without using cream. Made with just pasta, eggs, Pecorino Romano, crispy guanciale (or pancetta), and plenty of freshly cracked black pepper, it’s a timeless Roman dish that’s as simple as it is luxurious.

Ingredients

Scale

Spaghetti:

  • 12 oz spaghetti (or bucatini)

Guanciale:

  • 4 oz guanciale (or pancetta), cut into strips

Egg Mixture:

  • 2 large eggs + 1 egg yolk
  • 1 cup Pecorino Romano cheese, finely grated
  • 1/2 tsp freshly ground black pepper (plus more to taste)
  • Salt, for pasta water

Instructions

  1. Cook Pasta: Bring a large pot of salted water to boil. Cook spaghetti until al dente, reserving 1 cup of pasta water.
  2. Cook Guanciale: In a large skillet, cook guanciale over medium heat until crispy and golden. Remove from heat, leaving rendered fat in the pan.
  3. Make Egg Mixture: In a bowl, whisk eggs, yolk, Pecorino Romano, and freshly cracked black pepper until smooth.
  4. Combine: Add drained pasta to the skillet with guanciale. Toss to coat in the rendered fat. Remove pan from direct heat, then quickly stir in the egg mixture, tossing continuously. Add reserved pasta water a little at a time until a silky sauce forms.
  5. Serve: Plate immediately. Garnish with extra Pecorino and more cracked black pepper.

Notes

  • Use guanciale for authentic flavor, but pancetta or thick-cut bacon works in a pinch.
  • Work quickly when adding the eggs to avoid scrambling.
  • Always serve carbonara hot and fresh — it doesn’t reheat well.

Nutrition

Keywords: Carbonara, Italian, Pasta, Guanciale, Pecorino Romano

Find it online: https://mbeams.com/authentic-spaghetti-alla-carbonara-recipe/