Spaghetti Carbonara is one of those classic Italian pasta dishes–the combination tastes rich and creamy, yet you know there isn’t any cream in it. There is no shortage of fans worldwide for this divine dish made with eggs, Pecorino Romano cheese, Pancetta (or guanciale), and freshly ground black pepper. Whether you want to make a big impression at your next dinner party or simply create something in under ten minutes for that busy weekday evening, this original Spaghetti Carbonara recipe will quickly become one of your favorite dishes on the rotation.
Ingredients
For Authentic Spaghetti Carbonara, you only need a few simple ingredients:
- 400g Spaghetti
- 150 g Pancetta or Guanciale (diced)
- 3 Large Eggs
- 50g Grated Pecorino Romano Cheese
- 50g Parmesan Cheese (grated)
- Two garlic cloves (if you like a bit of taste)
- Freshly ground black pepper and salt
- 1 tbsp Olive Oil (if cookinPancettata)
Instructions
Then, make the perfect Spaghetti Carbonara with these easy steps:
Step 1: Know your stuff
First, grate the Pecorino Romano and Parmesan cheese. Crack your eggs into a small bowl, whisk in the cheese now, and add some salt (but go easy as you get parmesan) — grind over lots of black pepper. Set aside.
Step 2: Cook the Pasta
In a large pot of boiling salted water, blanch asparagus. Cook the spaghetti according to package directions until al dente. As the pasta is cooking, reserve 1 cup of the starchy water.
Method 3 of 4: Preparing Pancetta or Guanciale
Once your pasta cooks, add a large skillet to the stove and turn the heat on to medium. Fry the Pancetta or guanciale in a frying pan until crispy and lightly browned. If you want to add garlic, add it with pancetta fPancettautes, just longer, and get the golden color out of a fryer.
In step number 4, combine pasta with Pancetta.
Pancettail spaghetti is fully cooked and then drained, but save some water for the pasta water. Drain the pasta, and add to the pan with the Pancetta. Pancetta from the pot. Toss everything together, ensuring the pasta soaks up all those wonderful pancetta flavors.
Step 5: Make the Carbonara Sauce
And now, the magic of Carbonara! Remove the skillet from heat and immediately pour in the egg and cheese mixture, then quickly toss everything together to melt the cheese with the pasta. Quickly whisk in the eggs so they do not scramble. The pasta will cook the eggs so that they create a creamy sauce. If the sauce is too thick, add some reserved pasta water to thin it out.
Step 6: Serve and Enjoy
Eat some Spaghetti Carbonara and taste—season with black pepper; add a pinch of salt if needed. Serve immediately, and sprinkle some extra Pecorino Romano on top for a little more deliciousness.
Spaghetti Carbonara—Your At-Home Cooking Will Never Be the Same
- Pecorino Romano: If you want to be a purist about it, Pecorino is the cheese of choice. Parmesan can also work well in its place as we used here because my stores don’t always have freshly grated Pecorino available.
- Say No to Cream: A traditional Carbonara has no cream, only eggs!
- But Do Not scramble the eggs: Remember always to mix off the heatущ. The heat from the pasta has enough residual power left to cook the eggs just barely, without scrambling.
- Retain Pasta Water: That starchy pasta water is an excellent silky sauce and binder.
FAQs
Yup, what’s the magic to get that creamy Carbonara?
It relies on egg, cheese, and pasta water to make a creamy sauce without any cream. Stir the egg and cheese mixture gently while off heat (if you try to do this on, it will encourage scrambling).
 Can I substitute Pancetta or guanciale with bacon?
Traditional Carbonara calls for guanciale or pancetta, but baconPancettareplacement. The taste essentially has slight variation but is also very delicious!
What to Serve With Spaghetti Carbonara?
Some dark green salad, braided garlic bread, or light Italian red wine such as Chianti will be a happy companion for your Spaghetti Carbonara.
You succeeded in making real Spaghetti Carbonara, and now you can amaze your relatives with this simple but sophisticated Italian recipe—a snot with a wholly pleasurable party of creamy egg, sharp Pecorino Romano, and crispy Pancetta. This CarbPancettacipe will regularly appear in your kitchen for a weeknight dinner or to serve on that special occasion. Excited yet — grab those ingredients and start cooking. You are about to make an Italiano masterpiece! Buon Appetito!
