International Cuisine > Italian Cuisine > Pasta Dishes > Spaghetti Carbonara Recipe

Classic Spaghetti Carbonara

A traditional Italian pasta dish made with spaghetti, eggs, guanciale, Pecorino Romano cheese, and black pepper. This recipe will guide you through creating an authentic and delicious Spaghetti Carbonara.

Prep Time
15 minutes
Cook Time
20 minutes
Servings
4
Ingredients
  • 350 g Spaghetti
  • 150 g Guanciale
  • 3 Large Eggs
  • 1 Egg Yolks
  • 50 g Pecorino Romano Cheese
  • Freshly Ground To taste Black Pepper
  • To taste Salt

Prepare the Guanciale

Begin by slicing the guanciale into small lardons (about 1/4 inch thick). Place a large pan or skillet over medium heat and add the guanciale. Cook until the guanciale is crispy and golden brown, rendering its fat. Remove the guanciale from the pan and set aside, leaving the rendered fat in the pan. Turn off the heat.

Cook the Spaghetti

While the guanciale is cooking, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Reserve about 1 cup of the pasta water before draining the spaghetti. Drain the spaghetti and set aside.

Prepare the Egg Mixture

In a medium bowl, whisk together the eggs, egg yolk, and Pecorino Romano cheese. Add a generous amount of freshly ground black pepper. The mixture should be thick and creamy. Add a tablespoon or two of the reserved pasta water if it seems too thick.

Combine and Serve

Return the pan with the guanciale fat to low heat. Add the drained spaghetti to the pan and toss to coat with the rendered fat. Remove the pan from the heat. Immediately pour the egg mixture over the hot spaghetti and toss quickly and continuously to create a creamy sauce. The heat from the pasta will cook the eggs, but you want to avoid scrambling them. If the sauce is too thick, add a little more of the reserved pasta water until it reaches the desired consistency. Add the crispy guanciale back to the pan and toss to combine. Serve immediately, garnished with additional Pecorino Romano cheese and black pepper.

Nutrition Facts Estimated per 100g of product

Please note that these values are estimated and may vary based on specific ingredients and portion sizes.

  • Calories: ~350-400
  • Protein: ~15-20g
  • Fat: ~20-25g
  • Carbohydrates: ~30-35g

Other Important Considerations for Nutrition

  • Sodium Content: Guanciale and Pecorino Romano cheese are both high in sodium. Be mindful of your overall sodium intake, especially if you have dietary restrictions.
  • Cholesterol: This dish contains eggs and cheese, which contribute to its cholesterol content. If you are concerned about cholesterol, consume in moderation.
  • Portion Control: Due to the high calorie and fat content, practice portion control when enjoying Spaghetti Carbonara.

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FAQ

  • Can I use bacon instead of guanciale?

    While guanciale is the traditional ingredient, pancetta or even bacon can be used as a substitute. However, the flavor will be slightly different. Guanciale has a more distinct and richer flavor.
  • Why is it important to use Pecorino Romano cheese?

    Pecorino Romano cheese has a sharper and saltier flavor than Parmesan cheese, which is essential to the authentic taste of Carbonara. You can use Parmesan as a last resort if Pecorino Romano is unavailable, but the flavor profile will be noticeably different.
  • My eggs scrambled when I added them to the pasta. What did I do wrong?

    The most common reason for scrambled eggs is adding the egg mixture to pasta that is too hot. Make sure to remove the pan from the heat before adding the egg mixture and toss quickly to distribute the heat evenly. You can also add a little bit of the reserved pasta water to temper the eggs before adding them to the pasta.