Use high-quality ingredients: The better the ingredients, the better the carbonara. Seek out authentic guanciale and Pecorino Romano for the best flavor. Don't overcook the eggs: The key to a creamy carbonara is to cook the eggs gently with the heat of the pasta. Stir constantly and quickly to prevent them from scrambling. Adjust the sauce consistency: Use reserved pasta water to adjust the sauce to your desired consistency. You want it to be creamy and coating, not watery or dry. Serve immediately: Carbonara is best served immediately, as the sauce can thicken as it cools.
Spaghetti alla Carbonara
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PREP TIME5 mins
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COOK TIME15 mins
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TOTAL TIME20 mins
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SERVING4 People
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VIEWS321
Transport yourself to the heart of Italy with this authentic Spaghetti alla Carbonara. A symphony of flavors awaits as rich guanciale, creamy egg yolks, sharp Pecorino Romano, and perfectly al dente spaghetti intertwine in a culinary masterpiece. Prepare to experience the true essence of Roman cuisine.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate85 g
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Cholesterol200 mg
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Fiber4 g
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Protein39 g
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Saturated Fat10 g
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Sodium1182 mg
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Sugar3 g
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Fat28 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Render the Guanciale: Heat olive oil in a large skillet over medium heat. Add diced guanciale and cook, stirring occasionally, until golden brown and crispy. This should take about 8-10 minutes. Remove the guanciale with a slotted spoon and set aside, reserving the rendered fat in the pan. (8-10 minutes)
02 Step
Recipe View Cook the Spaghetti: Bring a large pot of salted water to a rolling boil. Add spaghetti and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining. (9-11 minutes)
03 Step
Recipe View Prepare the Egg Yolk Mixture: While the pasta is cooking, whisk together the egg yolks, half of the Pecorino Romano cheese (5 tablespoons), and a generous amount of freshly ground black pepper in a medium bowl until smooth and creamy. (2 minutes)
04 Step
Recipe View Combine and Emulsify: Return the drained spaghetti to the pot. While the pasta is still hot, pour the egg yolk mixture over it, stirring vigorously and continuously to create a creamy sauce. If the sauce is too thick, add a little of the reserved pasta water at a time until it reaches the desired consistency. The heat from the pasta will gently cook the egg yolks, creating a luscious sauce. (3-5 minutes)
05 Step
Recipe View Incorporate Guanciale and Serve: Add the crispy guanciale to the pasta and toss to combine. Serve immediately, topped with the remaining Pecorino Romano cheese and an extra grind of black pepper.
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RECIPE REVIEWS
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Please Rate
Guiseppe Johnson
Jan 9, 2025I couldn't find guanciale, so I used pancetta, and it was still very good. Will definitely try again with guanciale next time.
Graciela Zboncak
Jan 4, 2025So much better than the carbonara I've had in restaurants! The richness of the guanciale is amazing.
Flo Hammes
Nov 20, 2024I added a little pasta water at the end to make it extra saucy, and it was perfect!
Elwin Flatley
Sep 6, 2024I followed the recipe exactly, and it turned out amazing. My family loved it!
Sandrine Hoeger
Jun 15, 2024This recipe is foolproof! Even I, a novice cook, was able to make a restaurant-quality carbonara.
Terrence Buckridge
May 24, 2024The tip about toasting the pepper really elevated the flavor. Thanks for the great recipe!
Vincenzo Mcglynn
Jan 28, 2024Absolutely delicious! The guanciale was perfectly crispy, and the sauce was so creamy without any cream!
Valentin Goldner
Jun 17, 2023Authentic and easy to make. This is my new go-to Carbonara recipe.