Spaghetti Carbonara Recipe
This authentic Spaghetti Carbonara recipe delivers a creamy, rich sauce made with just a few traditional ingredients—guanciale, Pecorino Romano, eggs, and freshly ground black pepper. No cream is needed as the egg mixture and reserved pasta water create a silky sauce that clings beautifully to the spaghetti. This dish comes together quickly and is perfect for a comforting Italian meal at home. Using high-quality ingredients and following a few key tips ensures a restaurant-worthy Spaghetti Carbonara every time.
Equipment
- Equipment & Appliances
- Non-stick skillet (recommend Skillet with Non-Stick Surface)
- Large pot (for boiling pasta)
- Mixing bowl
Ingredients
Ingredients:
- 400 g spaghetti recommend Barilla Spaghetti Pasta
- 100 g guanciale diced (substitute with Italian Pancetta)
- 4 large egg yolks
- 100 g Pecorino Romano grated (recommend Pecorino Romano Cheese)
- Freshly ground black pepper
Instructions
Instructions:
- Bring salted water to a boil and cook spaghetti until al dente.
- In a non-stick skillet, cook diced guanciale until crispy.
- In a bowl, whisk egg yolks and grated Pecorino Romano with black pepper.
- Drain spaghetti, reserving pasta water. Add hot spaghetti to the skillet, remove from heat, and mix in the egg and cheese mixture.
- Toss quickly, adding pasta water as needed to form a creamy sauce.
- Serve immediately with extra Pecorino and black pepper.
Nutritional Information:
- Calories: 600 kcal per serving
- Protein: 20g
- Carbohydrates: 75g
- Fat: 22g
Notes
Recipe Tips
Use High-Quality Ingredients: Authentic Spaghetti Carbonara relies on just a few ingredients, so choose the best quality you can find—guanciale for its unique flavor, Pecorino Romano for its sharp taste, and fresh eggs.
Timing Is Key: Combine the hot pasta with the egg and cheese mixture immediately after draining to ensure a creamy sauce without scrambling the eggs.
Save the Pasta Water: The starchy pasta water helps to emulsify the sauce, so reserve some before draining.
Avoid Adding Cream: Traditional Spaghetti Carbonara doesn’t use cream—the creaminess comes purely from the eggs, cheese, and pasta water.
Add Black Pepper Generously: Freshly ground black pepper is a key ingredient and adds a robust kick that balances the richness of the sauce.
Heat Management: Be sure to remove the pan from heat before adding the egg mixture to prevent scrambling and to achieve a silky, creamy consistency.
Experiment with Cheese: If Pecorino Romano is too strong, consider blending it with Parmigiano-Reggiano for a milder taste.