Traditional Spaghetti Carbonara Recipe

I’ve included some videos below for those who prefer to watch rather than read.

Spaghetti carbonara is a classic Roman pasta dish that’s simple yet incredibly tasty. You only need five basic ingredients to make it: spaghetti, guanciale (cured pork cheek), eggs, Pecorino Romano cheese, and black pepper. The key to perfect carbonara is creating a creamy sauce without scrambling the eggs.

To make authentic carbonara, you’ll toss hot pasta with a mixture of eggs, cheese, and pepper, using the pasta’s residual heat to gently cook the sauce. The result is a silky, rich pasta that’s ready in just 15 minutes. No cream or bacon needed – just stick to the traditional recipe for the best flavor!

Exact Ingredients (+ Possible Substitutes)

Here’s what you’ll need to make authentic spaghetti carbonara:

• 400g (14 oz) spaghetti
• 150g (5 oz) guanciale, diced
• 4 large egg yolks
• 50g (1/2 cup) grated Pecorino Romano cheese
• 50g (1/2 cup) grated Parmigiano Reggiano cheese
• Black pepper, freshly ground
• Salt, for pasta water

Can’t find some ingredients? Try these substitutes:

• Pancetta or thick-cut bacon instead of guanciale
• All Pecorino Romano or all Parmigiano Reggiano if you can’t get both
• Whole eggs if you prefer, using 2 whole eggs + 2 yolks

Remember, the quality of ingredients matters a lot in this simple dish. Use the best you can find!

Avoid using cream or garlic – they’re not part of the traditional recipe. The silky sauce comes from the eggs and cheese mixing with starchy pasta water.

Make sure your eggs are at room temperature before you start cooking. This helps them mix better with the hot pasta.

Instructions

Get ready to make delicious spaghetti carbonara! Here’s how:

1. 
   

   Boil water in a large pot. Add salt and cook spaghetti until al dente, about 7 minutes.

   
   
2. 
   

   While pasta cooks, fry guanciale or pancetta in a skillet until crispy. Set aside, keeping the fat in the pan.

   
   
3. 
   

   In a bowl, mix egg yolks, grated Pecorino Romano, and Parmigiano Reggiano cheese.

   
   
4. 
   

   Save a cup of pasta water before draining the spaghetti.

   
   
5. 
   

   Add hot pasta to the skillet with guanciale. Toss to coat with the fat.

   
   
6. 
   

   Remove skillet from heat. Quickly stir in the egg and cheese mixture.

   
   
7. 
   

   Add some hot pasta water, stirring constantly to create a creamy sauce.

   
   
8. 
   

   Mix in the crispy guanciale pieces.

   
   
9. 
   

   Serve right away, topped with extra grated cheese and black pepper.

   
   

Remember, the key is to work quickly when adding the egg mixture. This prevents the eggs from scrambling and gives you that signature silky texture. Enjoy your homemade carbonara!

Tips, Tricks & Storing

Want to make the best spaghetti carbonara? Here are some helpful tips:

Use fresh, high-quality ingredients. The simple flavors really shine through in this dish.

Don’t overcook the pasta. Aim for al dente – it should have a slight bite to it.

Save some pasta water before draining. You can use it to adjust the sauce consistency.

Work quickly when adding the egg mixture. The residual heat from the pasta will cook the eggs, creating a creamy sauce.

Here’s a handy trick: Warm your serving bowl before plating. This helps keep the carbonara hot and creamy.

To store leftovers, put them in an airtight container in the fridge. They’ll keep for 4-5 days.

When reheating, add a splash of water and warm it gently. You can use a microwave or stovetop.

Avoid freezing carbonara. The texture of the sauce can change when thawed.

Remember, carbonara is best enjoyed fresh. But with these tips, you can still savor leftovers!