Description
A classic Italian Carbonara recipe featuring crispy guanciale, creamy egg and Parmesan sauce, and perfectly cooked spaghetti. This simple yet indulgent pasta dish combines traditional ingredients and techniques to deliver a rich, satisfying meal with authentic flavor.
Ingredients
Scale
Main Ingredients
- 175g (6 oz) guanciale (pancetta or block bacon), skin removed and cut into 0.5cm (1/5″) thick slices then into batons
- 2 large eggs
- 2 egg yolks
- 100g (3.5 oz) Parmigiano Reggiano, finely shredded (or Pecorino Romano as a substitute)
- 1/4 tsp black pepper
- 400g (14 oz) spaghetti
- 1 tbsp cooking/kosher salt (for cooking pasta)
- 1/2 cup (125 ml) pasta cooking water
- 1 garlic clove, finely minced (optional)
Garnish (Optional)
- Finely chopped parsley
- Extra Parmigiano Reggiano
Instructions
- Prepare Guanciale: Cut the guanciale into 0.5cm (1/5″) thick slices and then into batons to ensure even cooking and crispy texture.
- Make Carbonara Sauce: In a large bowl, whisk together the 2 large eggs and 2 egg yolks until combined. Stir in the finely shredded Parmigiano Reggiano and 1/4 teaspoon black pepper to create a creamy sauce base.
- Cook Pasta: Bring 4 liters (4 quarts) of water to a boil with 1 tablespoon of kosher salt. Add 400g of spaghetti and cook according to package instructions until al dente.
- Reserve Pasta Water: Just before draining the spaghetti, scoop out 1 cup of pasta cooking water to use later in the sauce. Then drain the pasta well.
- Cook Guanciale: While the pasta cooks, heat a non-stick pan over medium-high heat. Add the guanciale slices and cook for 4 to 5 minutes until golden and crispy. No additional oil is needed as the fat will render out. If using garlic, add it during the last minute of cooking for subtle flavor.
- Toss Pasta in Pan: Add the hot drained spaghetti directly into the pan with the guanciale and toss well to coat the pasta in the flavorful rendered fat.
- Combine Pasta and Sauce: Transfer the pasta and any remaining fat from the pan into the bowl with the egg and cheese mixture. Add 1/2 cup (125 ml) of the reserved pasta water. Stir vigorously using the handle of a wooden spoon for about 1 minute, watching the sauce thicken and become creamy, clinging beautifully to each strand of pasta.
- Serve: Divide the Carbonara into warm bowls immediately. Garnish with extra Parmigiano Reggiano, a pinch of black pepper, and finely chopped parsley if desired. Serve hot for best flavor and texture.
Notes
- Guanciale is traditional, but pancetta or block bacon can be substituted if unavailable.
- Using both whole eggs and extra yolks helps create a richer, creamier sauce without cream.
- Parmigiano Reggiano is classic for Carbonara, but Pecorino Romano can be used for a sharper taste.
- Garlic is optional and adds subtle flavor; add it towards the end of cooking to avoid bitterness.
- Be sure to reserve pasta water before draining as it is essential for emulsifying and adjusting sauce consistency.
- Mixing the hot pasta with the egg mixture off the heat prevents the eggs from scrambling, ensuring a silky sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Keywords: Carbonara, Italian Pasta, Guanciale, Spaghetti, Authentic Carbonara, Easy Pasta Recipe, Creamy Pasta Sauce
