Spaghetti Carbonara

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Spaghetti Carbonara is a classic Roman dish that's beloved around the world for its simplicity and rich flavor. Made with just five ingredients — spaghetti, guanciale, eggs, Pecorino Romano, and black pepper — it’s proof that the best dishes often come from the fewest ingredients.

Prep Time15

Cook Time15

Total Time30

Course: Dinner

Cuisine: Italian

Keyword: Pasta, Traditional Italian Pasta

Servings: servings

Author: Ashley Adamant

Ingredients

1 pound Spaghetti
½ pound Guanciale
5 eggs
1 ¼ cups Pecorino Romano grated and packed
Black Pepper Freshly Ground

US Customary - Metric

Instructions

Cook the guanciale in a skillet over medium heat for 2-3 minutes until crispy, then set aside.
In a bowl, whisk together eggs, Pecorino Romano, and black pepper until creamy.
Cook spaghetti in salted water, reserving some cooking water, then drain. (A pound of spaghetti needs about 5 to 6 cups of water and 1 tsp of salt to cook.)
Toss the spaghetti in the skillet with guanciale. Turn off the heat.
Quickly add the egg mixture to the hot pasta, stirring until creamy.
Serve immediately, garnished with more Pecorino Romano and black pepper.

Notes

Carbonara Variations

While the traditional recipe calls for guanciale and Pecorino Romano, you may encounter variations. For example:

Pancetta: If guanciale is hard to find, pancetta is often used as a substitute. However, be aware that it’s drier and less fatty than guanciale, so your Carbonara may not have the same depth of flavor.
Parmigiano Reggiano: Some use Parmigiano instead of Pecorino Romano. While it’s a delicious cheese, it’s not traditional in this dish, and it will give the Carbonara a milder flavor.

Troubleshooting

Don’t rush the egg mixture: The key to a perfect Carbonara is making sure the eggs are just cooked enough to create a creamy, velvety sauce. The pasta should be hot enough to cook the eggs without scrambling them. You're adding the egg mixture to the hot pasta so that the heat from the pasta can cook it. Don't turn on the heat and scramble them in the pan.
Adjust the creaminess: If your Carbonara sauce is too thick, add a bit of the reserved pasta water to loosen it. If it’s too runny, you can always add a little more grated Pecorino Romano.

Nutrition