Description
A classic Italian pasta dish from Rome, Spaghetti Alla Carbonara features a luscious creamy sauce made without cream, relying on eggs, Pecorino Romano cheese, crispy guanciale, and freshly cracked black pepper to coat perfectly al dente spaghetti. This quick 20-minute recipe highlights authentic ingredients and technique for a rich, comforting meal.
Ingredients
Scale
Pasta
- 400 g (14 oz) spaghetti, preferably high-quality durum wheat
- 1 tbsp (15 g) cooking salt, for pasta water
- 1/2 cup (120 ml) reserved pasta cooking water
Carbonara Sauce
- 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
- 1/4 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)
Instructions
- Boil Pasta: Bring 4 liters (4 quarts) of water to a rolling boil with 1 tablespoon of cooking salt. Add the spaghetti and cook until al dente according to package instructions. Before draining, reserve 1 cup (240 ml) of the pasta cooking water, then drain the pasta immediately.
- Cook Guanciale: While the pasta cooks, heat a non-stick pan over medium-high heat and add the guanciale batons. Cook for 4-5 minutes until golden and crispy, releasing their fat. If using, add minced garlic during the last minute. No additional oil needed.
- Prepare Egg Mixture: In a large bowl, whisk together two whole eggs and two egg yolks until smooth. Stir in the freshly grated Pecorino Romano or Parmesan cheese and 1/4 teaspoon freshly cracked black pepper until combined.
- Toss Pasta in Guanciale Fat: Immediately after draining, add the hot pasta to the pan with the crispy guanciale fat. Toss thoroughly to coat all strands in the rendered fat.
- Create Carbonara Sauce: Remove pan from the heat to prevent scrambling the eggs. Transfer the pasta and guanciale fat mixture to the bowl with the egg and cheese mixture. Add 1/2 cup (120 ml) of reserved pasta water and stir vigorously. The heat from pasta gently cooks the eggs, forming a creamy sauce. Add more pasta water by teaspoonfuls if sauce is too thick.
- Serve: Taste and adjust seasoning with freshly cracked black pepper. Serve immediately in warm bowls garnished with extra grated Pecorino and a pinch of black pepper. Optionally, twirl pasta on forks for an elegant presentation.
Notes
- Use guanciale for authentic flavor; pancetta is a substitute but will alter taste slightly.
- Be careful not to add the egg mixture directly on high heat to avoid scrambling.
- Pasta water is key for emulsifying and creamy texture without cream.
- Serve immediately to enjoy the best texture and flavor.
- Room temperature eggs mix better with hot pasta, ensuring a smooth sauce.
