Europe · 2025-12-31
Spaghetti Carbonara
Spaghetti Carbonara is a classic Italian pasta dish from Rome. It's a simple yet delicious dish made with eggs, hard cheese, cured pork, and black pepper. The name is believed to have come from "carbonaro", the Italian word for charcoal burner.
Ingredients
Main Components
- 400g (14 oz) Spaghetti
- 200g (7 oz) Guanciale or Pancetta, cubed
- 4 large Egg Yolks
- 50g (1.75 oz) Pecorino Romano cheese, freshly grated
- 50g (1.75 oz) Parmesan cheese, freshly grated
- 2 cloves Garlic, lightly crushed
- Freshly ground Black Pepper
- Salt to taste
For the Sauce/Garnish
- Extra Pecorino Romano and Parmesan cheese for serving
- Fresh Parsley, chopped (optional)
Substitutions:
- Guanciale → Pancetta or Bacon
- Pecorino Romano → Parmesan cheese
Equipment
- Large pot
- Sauté pan
- Whisk
- Tongs
Instructions
Preparation (Active time: 15 min)
1
In a bowl, whisk together the egg yolks and grated cheeses until well combined. Season with a generous amount of freshly ground black pepper.
2
Cut the guanciale or pancetta into small cubes.
Cooking (Active time: 10 min)
3
Cook the spaghetti in a large pot of salted boiling water according to package directions until al dente.
4
While the pasta is cooking, heat a large sauté pan over medium heat. Add the guanciale or pancetta and cook until crisp and golden brown, about 5-7 minutes. Add the garlic cloves and cook for another minute until fragrant. Remove the garlic.
5
Reserve about 1 cup of the pasta water, then drain the spaghetti.
6
Add the hot spaghetti to the pan with the guanciale/pancetta and toss to combine. Remove the pan from the heat.
7
Pour the egg and cheese mixture over the pasta, and quickly toss everything together. The heat from the pasta will cook the eggs and create a creamy sauce. If the sauce is too thick, add a little of the reserved pasta water to reach the desired consistency.
Assembly & Finishing
8
Serve immediately, garnished with extra cheese and a sprinkle of black pepper.
Food Safety & Storage
- Storage: Refrigerate in an airtight container for up to 2 days.
- Reheating: Reheat gently on the stovetop, adding a little water to loosen the sauce.
Serving Suggestions
- Serve with a simple green salad.
- Pairs well with a crisp white wine like Pinot Grigio.
Scaling Notes
- Half recipe (½×): Use a smaller pot and pan.
- Double recipe (2×): Use a larger pot and pan. You may need to toss the pasta and sauce in a large bowl.
Chef's Notes
- Sourcing: Guanciale (cured pork jowl) is traditional, but pancetta or even bacon can be used.
- Common pitfalls: Do not cook the eggs over direct heat, as they will scramble. The residual heat of the pasta is enough to cook them.