Spaghetti Carbonara is the epitome of Italian comfort food, combining perfectly al dente pasta with a silky sauce made from eggs, pecorino romano, and crispy guanciale. This authentic recipe stays true to Roman traditions, skipping cream and garlic to let the pure, rich flavors shine through.
What’s So Special About This Dish?
- Restaurant-Quality Results – Master the authentic Roman technique for a silky, never-scrambled sauce
- 5-Ingredient Wonder – Uses only traditional ingredients for the purest flavor
- Quick Preparation – Ready in just 20 minutes, perfect for weeknight dinners
- Budget-Friendly Luxury – Creates an impressive meal with simple pantry staples
Tips for Success
- Room temperature eggs are crucial – take them out 30 minutes before cooking
- Reserve at least 1 cup of pasta water before draining – it’s essential for the perfect sauce consistency
- Toss the pasta off heat when combining with the egg mixture to prevent scrambling
- Grate the cheese fresh – pre-grated versions won’t melt properly into the sauce
Serving and Storage
Serve immediately in warmed bowls with additional freshly ground black pepper and grated pecorino romano on the side. Carbonara is best enjoyed fresh, as the sauce can become dry when stored. If you must store leftovers, keep them in an airtight container in the refrigerator for up to 2 days. When reheating, add a splash of hot water and warm gently over low heat, stirring constantly to maintain the creamy texture.
Equipment Needed
- Large pot for pasta (6-quart)
- Large skillet (12-inch)
- Fine grater for cheese
- Wooden spoon
- Mixing bowl (medium)
Ingredients
- 1 pound (450g) spaghetti
- 4 large egg yolks
- 2 whole large eggs
- 1 cup (100g) freshly grated Pecorino Romano
- 1 cup (100g) freshly grated Parmigiano-Reggiano
- 4 ounces (115g) guanciale or pancetta, diced
- 2 tablespoons (30ml) olive oil
- 2 cloves garlic, lightly crushed
- 1 teaspoon (5g) black pepper, freshly ground
- 1/2 teaspoon (3g) salt
Instructions
- Bring large pot of water to boil. Add salt when boiling.
- While water heats, whisk egg yolks, whole eggs, and both cheeses in mixing bowl. Set aside.
- Cut guanciale into 1/4-inch cubes.
- Heat olive oil in skillet over medium heat. Add guanciale, cook 7-8 minutes until crispy and fat renders.
- Add garlic cloves, cook 1 minute until fragrant. Remove garlic.
- Cook pasta according to package instructions until al dente (usually 9-11 minutes).
- Reserve 1 cup pasta water before draining.
- Working quickly, add hot pasta to skillet with guanciale.
- Remove from heat, add egg mixture while constantly tossing.
- Add 1/4 cup reserved pasta water, toss until creamy (30 seconds).
- Add more pasta water if needed for desired consistency.
- Serve immediately with extra cheese and black pepper.
Recipe Notes
Never substitute with pre-grated cheese – freshly grated is essential
Eggs must be room temperature to prevent curdling
Leftovers can be stored for 1 day but best served fresh
Reheat gently with splash of water to restore creaminess
Nutrition Information
580
65g
28g
24g
3g
255mg
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