Here’s a classic Spaghetti Carbonara recipe that’s creamy, rich, and full of flavor. This Italian dish is simple to make with just a few high-quality ingredients. Follow these steps for an authentic Carbonara experience!
Ingredients (Serves 4)
- 12 oz (340g) spaghetti (or your preferred pasta)
- 4 large eggs (at room temperature)
- 1 cup (100g) freshly grated Pecorino Romano cheese (or Parmesan, if unavailable)
- 4 oz (115g) pancetta or guanciale (diced into small pieces)
- 2 cloves garlic (peeled and lightly smashed, optional)
- 1/2 tsp freshly ground black pepper (plus extra for serving)
- Salt (for pasta water)
- Optional: Chopped fresh parsley for garnish
Instructions
1. Cook the Pasta
- Bring a large pot of salted water to a boil (use about 1-2 tablespoons of salt for the water).
- Add the spaghetti and cook until al dente (firm to the bite), following the package instructions. Reserve about 1 cup of pasta water before draining.
2. Prepare the Sauce
- While the pasta cooks, whisk together the eggs, grated Pecorino Romano cheese, and black pepper in a medium bowl until smooth. Set aside.
- In a large skillet or pan, cook the pancetta or guanciale over medium heat until crispy and the fat has rendered, about 5-7 minutes. If using garlic, add it to the pan for flavor, but remove it before combining with the pasta.
- Remove the skillet from heat and let it cool slightly.
3. Combine Pasta and Sauce
- Add the drained spaghetti to the skillet with the pancetta and toss to coat the pasta in the rendered fat.
- Slowly pour the egg and cheese mixture into the pasta, tossing continuously to create a creamy sauce. If the sauce is too thick, add a little reserved pasta water, a tablespoon at a time, until you reach the desired consistency.
- The residual heat from the pasta will cook the eggs, creating a silky, creamy sauce. Be careful not to scramble the eggs!
4. Serve
- Divide the pasta among serving plates.
- Sprinkle with additional grated Pecorino Romano cheese, black pepper, and chopped parsley if desired.
- Serve immediately and enjoy!
Tips
- Use high-quality ingredients for the best flavor: Pecorino Romano cheese and guanciale are traditional, but Parmesan and pancetta work well too.
- Do not add cream—authentic Carbonara relies on the eggs and cheese for creaminess.
- Work quickly when combining the pasta and sauce to prevent the eggs from curdling.
Enjoy your creamy, dreamy Spaghetti Carbonara! 🍝✨
