Spaghetti carbonara is a classic Italian dish that delivers maximum flavor with minimal effort. This creamy pasta combines crispy pancetta, rich egg yolks, and sharp Pecorino Romano for a dish that’s indulgent yet simple. Perfect for weeknight dinners or elegant entertaining, this carbonara recipe sticks to tradition while ensuring success every time. No cream necessary—just authentic ingredients for a silky, luscious sauce!
Ingredients
For the Carbonara:
- 12 ounces (340g) spaghetti
- 4 large egg yolks
- 1 large egg
- 1 cup freshly grated Pecorino Romano cheese (plus extra for serving)
- 4 ounces pancetta or guanciale, diced
- 2 cloves garlic, crushed (optional)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
Preparation
Cook the Pasta
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package instructions. Reserve 1 cup of pasta water before draining.
Prepare the Sauce Base
- In a medium bowl, whisk together the egg yolks, whole egg, and Pecorino Romano cheese until smooth. Add a generous pinch of black pepper. Set aside.
Cook the Pancetta
- Heat olive oil in a large skillet over medium heat. Add the diced pancetta or guanciale and cook until crispy, about 4–5 minutes.
- If using garlic, add it to the skillet and cook for 30 seconds to release its aroma, then remove it.
Combine Pasta and Sauce
- Reduce the skillet heat to low. Add the drained Spaghetti Carbonara to the skillet and toss to coat in the rendered fat.
- Remove the skillet from heat and quickly pour the egg mixture over the pasta, tossing vigorously to create a creamy sauce. Add reserved pasta water, a little at a time, to reach your desired consistency.
Season and Serve
- Taste and season with additional salt and pepper if needed.
- Serve immediately, topped with more Pecorino Romano and a sprinkle of black pepper.
Variation Suggestions
- Vegetarian Option: Swap pancetta for sautéed mushrooms or roasted vegetables.
- Cheese Alternatives: Use Parmesan if Pecorino Romano isn’t available.
- Spaghetti Alternatives: Substitute with fettuccine or bucatini for a fun twist.
Cooking Note
The key to carbonara is timing—combine the hot pasta with the egg mixture off the heat to prevent scrambling. Toss quickly to ensure the sauce coats the noodles evenly.
Serving Suggestions
- Serve with a simple side salad of arugula and lemon vinaigrette.
- Pair with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
- For a heartier meal, add garlic bread on the side.
Tips
- Use freshly grated Pecorino Romano for the best flavor and texture.
- Reserve extra pasta water in case the sauce thickens too much while serving.
- Avoid adding cream—traditional carbonara relies on egg yolks and cheese for creaminess.
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Nutritional Information (Per Serving):
- Calories: 490
- Protein: 18g
- Fat: 18g
- Carbohydrates: 59g
- Fiber: 3g
- Sodium: 490mg
FAQs
Can I make carbonara ahead of time?
Carbonara is best served fresh. The sauce may thicken if reheated, but you can loosen it with reserved pasta water or a splash of warm water.
What is the difference between guanciale and pancetta?
Guanciale is cured pork jowl with a stronger, richer flavor, while pancetta is cured pork belly and milder. Both are traditional options for carbonara.
Why did my eggs scramble?
If the skillet is too hot when you add the egg mixture, the heat will cook the eggs too quickly. Always toss off the heat and add pasta water gradually to temper the mixture.
Conclusion
Spaghetti carbonara is the epitome of Italian comfort food—rich, creamy, and deeply satisfying. With just a handful of pantry staples, you can create an elegant dish that impresses with its simplicity. Follow this authentic recipe, and you’ll have a plate of pasta that’s nothing short of perfection.