Spaghetti Carbonara: Classic Recipe
A timeless Roman pasta dish, Spaghetti Carbonara is renowned for its rich, creamy sauce made from eggs, hard cheese, cured pork, and black pepper, creating a simple yet incredibly flavorful meal.
Ingredients
- 200 g spaghetti
- 100 g guanciale diced
- 2 large egg yolks
- 1 whole egg
- 50 g Pecorino Romano cheese grated
- 50 g Parmigiano-Reggiano cheese grated
- 1 teaspoon black pepper freshly ground
Instructions
- Cook spaghetti according to package directions in heavily salted water until al dente.
- While pasta cooks, cook diced guanciale in a large skillet over medium heat until crispy. Remove crispy guanciale, leaving rendered fat in the pan.
- In a medium bowl, whisk together egg yolks, whole egg, grated Pecorino Romano, grated Parmigiano-Reggiano, and freshly ground black pepper.
- Drain spaghetti, reserving about 1 cup of pasta water. Immediately add the hot spaghetti to the skillet with the rendered guanciale fat (off heat).
- Quickly pour the egg mixture over the hot pasta, tossing continuously with tongs to emulsify the sauce and prevent the eggs from scrambling. Add a splash of reserved pasta water as needed to create a creamy, smooth sauce.
- Stir in most of the crispy guanciale, reserving some for garnish. Toss well to combine everything.
- Serve immediately, garnished with the remaining crispy guanciale, extra grated cheese, and a final sprinkle of black pepper.
Notes
For the most authentic flavor, use guanciale. Pancetta is a good substitute. Always reserve some pasta water to adjust the sauce consistency. Serve immediately to prevent the sauce from tightening too much.