Spaghetti Carbonara

An iconic Roman pasta dish, Spaghetti Carbonara is deceptively simple yet rich and satisfying. Its creamy sauce is made from eggs, Pecorino Romano cheese, guanciale, and black pepper, creating a luxurious coating for al dente spaghetti.

Spaghetti Carbonara
  • Prep time: 10 minutes
  • Cook time: 29 minutes
  • Total time: 39 minutes
  • Servings: 4
  • Difficulty: Easy
  • Cuisine: Italian

Ingredients

  • 1 pound spaghetti
  • 6 ounces guanciale (cured pork jowl), diced
  • 3 large eggs
  • 1 cup finely grated Pecorino Romano cheese
  • 1/2 teaspoon freshly ground black pepper, plus more for serving
  • 2 tablespoons olive oil (optional, if guanciale is lean)
  • Salt for pasta water

Instructions

  1. Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, about 8-10 minutes. Reserve about 1 cup of the pasta water before draining.
  2. While the pasta cooks, place the diced guanciale in a large, cold skillet. Cook over medium-low heat until the fat has rendered and the guanciale is crisp and golden brown. If using, add olive oil. Remove guanciale pieces with a slotted spoon and set aside, leaving the rendered fat in the skillet.
  3. In a medium bowl, whisk together the eggs, Pecorino Romano cheese, and black pepper until well combined.
  4. Add the drained hot spaghetti directly to the skillet with the rendered guanciale fat. Toss to coat.
  5. Remove the skillet from the heat. Quickly pour the egg and cheese mixture over the hot pasta, tossing vigorously and continuously with tongs. The heat from the pasta will cook the eggs and create a creamy sauce. Add a splash of the reserved pasta water, a tablespoon at a time, if the sauce seems too thick or dry, until it reaches your desired consistency.
  6. Add the reserved crispy guanciale pieces back into the pasta and toss to combine.
  7. Serve immediately, garnished with additional Pecorino Romano cheese and freshly ground black pepper.

Tips

  • Work quickly when adding the egg mixture to the hot pasta to create a creamy sauce, not scrambled eggs.
  • Reserve more pasta water than you think you'll need; it's crucial for achieving the right sauce consistency.
  • Use guanciale for authentic flavor; pancetta is an acceptable substitute, but avoid regular bacon.

Frequently Asked Questions

What is guanciale and can I substitute it?

Guanciale is cured pork jowl and provides a distinct, rich flavor. Pancetta is the closest substitute. If neither is available, use high-quality thick-cut bacon, but be aware the flavor profile will change.

My carbonara sauce is clumpy, what went wrong?

The most common cause is adding the egg mixture to pasta that is too cool or to a skillet that is too hot, causing the eggs to scramble. Ensure the pasta is hot and remove the pan from the heat before adding the egg mixture.

Can I add cream to Carbonara?

Authentic Carbonara does not contain cream. The creaminess comes from the emulsification of egg yolks, cheese, pasta water, and rendered fat.