Spaghetti alla Carbonara

Spaghetti alla Carbonara is a classic Italian dish that embodies comfort and simplicity. With its rich, creamy sauce made from eggs and cheese, combined with the savory crunch of guanciale or pancetta, this recipe is a true crowd-pleaser.

Originating from Rome, Carbonara highlights the beauty of a few high-quality ingredients coming together to create a deliciously satisfying meal. Perfect for a cozy dinner or an elegant gathering, it’s sure to impress anyone at the table!

Spaghetti alla Carbonara

Ingredients

Kosher salt

8 ounces dried spaghetti

1/4 cup extra-virgin olive oil, plus more for drizzling

1 cup diced guanciale or pancetta

2 cloves garlic, thinly sliced

Freshly cracked black pepper

2 large whole eggs and 1 large egg yolk

1/2 cup grated Parmigiano-Reggiano

1/2 cup grated Pecorino Romano, plus more for serving

Instructions

Step 1:

Bring a deep pot of water to a rolling boil.

Season generously with salt and add the spaghetti.

Step 2:

In a large skillet, heat the olive oil over medium heat.

Add the guanciale (or pancetta) and cook until it’s crispy and browned, about 3 minutes.

Stir in the garlic and a tablespoon of black pepper, toasting for about 1 minute.

Pour in a ladle of pasta water to halt the cooking and let it simmer on low heat for 2 to 3 minutes.

Step 3:

In a bowl, whisk together the eggs and egg yolk.

Mix in the grated Parmigiano-Reggiano and Pecorino Romano until well combined.

Gradually add a ladle of the pasta water to temper the egg mixture and set it aside.

Step 4:

Once the spaghetti is al dente, transfer it directly from the boiling water to the skillet with the guanciale.

Remove the skillet from the heat and season with freshly cracked black pepper to taste.

Step 5:

Pour the egg mixture over the pasta, tossing gently to coat.

If the sauce becomes too thick, add a little more reserved pasta water to achieve the desired consistency.

Step 6:

Serve with an extra sprinkle of Pecorino Romano and a drizzle of olive oil on top.

Enjoy!

Notes:

Pasta Choice: While spaghetti is traditional, you can also use other long pasta types like fettuccine or linguine. The cooking time may vary slightly, so adjust accordingly.

Guanciale vs. Pancetta: Guanciale is the authentic choice for Carbonara, offering a unique flavor. If unavailable, pancetta is a suitable substitute. Avoid using bacon, as it has a different flavor profile.

Cheese Options: Parmigiano-Reggiano adds a nutty flavor, while Pecorino Romano provides a sharp, tangy kick. You can adjust the ratios based on your taste preference or use just one type of cheese if needed.

Egg Tempering: Adding pasta water to the egg mixture gradually is crucial to prevent scrambling. This step ensures a smooth and creamy sauce.

Cooking Technique: It’s important to remove the skillet from heat before adding the egg mixture to avoid cooking the eggs too quickly. The residual heat from the pasta will create the sauce.

Seasoning: The dish is typically well-seasoned with black pepper, but taste as you go to avoid overpowering the other flavors.

Serving Suggestions: Serve immediately after preparation for the best texture and flavor. Leftovers may not maintain the same creaminess, but you can reheat gently with a splash of pasta water.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I make Carbonara without eggs?

Traditional Carbonara relies on eggs for its creamy texture.

If you’re looking for a vegan or egg-free option, you could try using a plant-based cream or sauce, but it won’t have the same authentic flavor or texture.

What can I substitute for guanciale?

If guanciale is unavailable, pancetta is the best substitute.

While it has a slightly different flavor, it still works well in the dish.

Avoid using bacon, as it can overpower the traditional taste.

How do I prevent the eggs from scrambling?

To avoid scrambling the eggs, remove the skillet from the heat before adding the egg mixture.

Gradually incorporate some reserved pasta water into the eggs to temper them before mixing them with the pasta.

Can I make this dish ahead of time?

Carbonara is best served fresh, as the sauce can become thick and clumpy when reheated.

If you must make it ahead, store the pasta and sauce separately and combine just before serving.

What should I serve with Carbonara?

Carbonara pairs well with a simple side salad or steamed vegetables.

A light, crisp white wine, such as Pinot Grigio or Chardonnay, can complement the rich flavors of the dish beautifully.

How do I know when the guanciale or pancetta is cooked properly?

Cook the guanciale or pancetta until it’s crispy and golden brown.

It should render its fat and become slightly caramelized, which usually takes about 3-5 minutes over medium heat.

What’s the best way to whisk the egg mixture?

Use a whisk or fork to vigorously combine the eggs, yolk, and cheeses until smooth.

This helps to ensure a creamy texture when combined with the pasta later.

Can I use pre-grated cheese for this recipe?

While pre-grated cheese is convenient, it often contains anti-caking agents that can affect texture and flavor.

For the best results, use freshly grated Parmigiano-Reggiano and Pecorino Romano.

What if I don’t have enough pasta water?

If you run out of reserved pasta water, you can use regular water, though it won’t have the same starchiness.

The starch in pasta water helps create a creamy sauce, so use it if possible.

Can I add vegetables to Carbonara?

Traditional Carbonara doesn’t include vegetables, but you can add sautéed peas, spinach, or mushrooms if you like.

Just be mindful not to overwhelm the dish’s classic flavors.