Description
A classic Italian pasta dish featuring al dente spaghetti tossed with crispy guanciale, a creamy sauce made from eggs and Pecorino Romano cheese, and finished with freshly cracked black pepper. This Spaghetti Carbonara is rich, savory, and simple to prepare, making it a perfect comforting meal.
Ingredients
Scale
Main Ingredients:
- 400g spaghetti (or your choice of pasta)
- 150g guanciale (or pancetta as a substitute)
- 3 large eggs
- 100g Pecorino Romano cheese, finely grated
- Freshly cracked black pepper, to taste
- Salt, for pasta water
Instructions
- Cook the Pasta: Begin by bringing a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Remember to reserve about 1 cup of pasta water before draining the pasta.
- Prepare the Guanciale: While the pasta cooks, cut the guanciale into small strips or cubes. In a large skillet over medium heat, add the guanciale and cook until crispy, about 5-7 minutes. The rendered fat will flavor the entire dish, so be sure not to discard it.
- Whisk the Eggs and Cheese: In a mixing bowl, whisk together the eggs, grated Pecorino Romano cheese, and a generous amount of freshly cracked black pepper. This mixture will form the creamy sauce for the Carbonara.
- Combine Pasta and Guanciale: Once the pasta is cooked and drained, add it directly to the skillet with the guanciale, making sure the skillet is off the heat to avoid scrambling the eggs. Toss to combine, allowing the pasta to absorb the delicious flavors.
- Create the Sauce: Quickly pour the egg and cheese mixture over the hot pasta, tossing continuously. The residual heat of the pasta will gently cook the eggs, creating a silky, creamy sauce. If the sauce seems too thick, gradually add some reserved pasta water to reach your preferred consistency.
- Serve Immediately: Plate your Spaghetti Carbonara and finish with additional grated Pecorino Romano cheese and more freshly cracked black pepper if desired. Serve hot to enjoy the best flavor and texture.
Notes
- Use guanciale for the authentic flavor, but pancetta is an acceptable substitute.
- Do not add cream; traditional Carbonara is creamy from the eggs and cheese alone.
- Always toss the egg mixture with hot pasta off the heat to prevent scrambling.
- Reserve pasta water to adjust sauce consistency as needed.
- Serve immediately for best taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 480 kcal
- Sugar: 1.5 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 220 mg
Keywords: Spaghetti Carbonara, Italian pasta, guanciale, Pecorino Romano, creamy pasta sauce, quick pasta recipe, traditional Carbonara
