If you’ve ever craved a rich, creamy, and savory pasta dish, look no further than Spaghetti Carbonara! This traditional Italian recipe is simple yet full of flavor, with a perfect blend of egg yolks, cheese, and crispy pancetta. Made in just 30 minutes, this dish is perfect for a quick weeknight dinner or impressing guests at your next dinner party. Let’s dive into this creamy and delicious classic!
Method
Start by bringing a large pot of generously salted water to a boil. This is where you’ll cook your spaghetti, so make sure it’s ready for the pasta. While the water heats up, prepare the guanciale, pancetta, or bacon by cutting the yellow fat off of the guanciale (this part is bitter) and discarding it. If you’re using pancetta or bacon, there’s no need to worry about removing the fat. Cut your guanciale, pancetta, or bacon into 1/4-inch strips, which will give the dish that crispy, savory topping that everyone loves.
In a medium bowl, whisk together the egg yolks, whole egg, Pecorino Romano, and a pinch of fresh ground black pepper. Set this egg mixture aside as it will be used later to create the creamy sauce.
Now, move on to the pancetta or bacon. Preheat a large pan over medium-high heat. Once the pan is hot, add the pancetta (or guanciale, if you prefer), and fry it until crispy and golden. This step is key because you want that nice, crunchy texture to contrast with the creamy pasta. Once the pancetta is perfectly crispy, use a slotted spoon to remove it from the pan, leaving the fat behind in the pan. Place the crispy pancetta on a paper towel-lined plate to drain the excess fat.
Next, it’s time to cook the pasta. Boil the spaghetti for about 5 minutes less than the package instructions indicate. This ensures the pasta retains a bit of firmness and will absorb some of the sauce. Reserve 1 cup of pasta water before draining the pasta. Once the pasta is drained, transfer it directly into the pan with the pancetta fat that’s still heating up. Add 1/4 cup of pasta water to the pan along with another teaspoon of freshly ground black pepper. Cook the pasta over medium-high heat, tossing it in the pancetta fat for about 3-4 minutes. This step helps the pasta absorb all the rich flavors of the fat. If you feel like the pasta needs a bit more moisture, gradually add more of the reserved pasta water to reach the desired consistency.
Once the pasta is cooked to your liking, remove the pan from the heat to prevent the eggs from scrambling. Quickly pour in the egg mixture, and toss the pasta immediately and vigorously to coat it evenly. The heat from the pasta will gently cook the eggs, creating a rich and creamy sauce. Make sure to move fast here to prevent the eggs from turning into scrambled eggs! After tossing everything together, add the crispy guanciale or pancetta, mixing it in to ensure it’s evenly distributed.Serve the dish hot and fresh with a generous amount of grated Pecorino Romano on top for that extra cheesy goodness.
Necessary Tools
- Large pot for boiling pasta
- Medium bowl for egg mixture
- Large pan for frying pancetta
- Slotted spoon
- Paper towels
- Whisk
- Tongs for tossing pasta
- Grater for cheese
Spaghetti Carbonara: A Classic Italian Comfort Dish
Cuisine: ItalianDifficulty: Easy4
servings10
minutes20
minutes30
minutesIngredients
6 egg yolks
1 egg
1/4 cup grated Pecorino Romano (plus more for serving)
8 oz guanciale, pancetta, or bacon
1 tsp fresh ground black pepper
1 lb spaghetti
1 cup reserved pasta water
Directions
- To start, bring a pot of generously salted water to a boil. This is where we’ll cook our spaghetti. While the water is heating up, take the guanciale, pancetta, or bacon and remove the yellow fat (if using guanciale, discard the yellow fat as it’s bitter). Cut it into 1/4” strips. This will give us that crispy, savory topping we all love.
- In a medium bowl, whisk together the egg yolks, whole egg, Pecorino Romano, and a pinch of fresh ground black pepper. Set it aside. Preheat a large pan over medium-high heat and add your pancetta. Fry it up until it’s crispy and golden, then use a slotted spoon to remove it from the pan, leaving the fat behind. Place the pancetta on a paper towel-lined plate to drain.
- Now it’s time for the pasta. Boil the spaghetti for about 5 minutes less than the package instructions. Reserve 1 cup of pasta water before draining the spaghetti. After draining, transfer the pasta into the pan with the pancetta fat, and add 1/4 cup of pasta water and another teaspoon of freshly ground black pepper. Cook this over medium-high heat, tossing the pasta in the fat for about 3-4 minutes or until it reaches your desired level of tenderness. If you feel like it needs more moisture, add some of that reserved pasta water.
- Once the pasta is cooked to your liking, remove the pan from the heat. Quickly pour in the egg mixture and toss the pasta vigorously to coat it evenly. Move quickly here to ensure the eggs don’t scramble into an omelet. Add the crispy guanciale or pancetta, mix everything together, and serve hot, topped with a generous amount of Pecorino Romano.
Notes
- Don’t overcook the pasta: Since we’re cooking it in the pan with the pancetta fat, it’s important not to overcook the pasta in the boiling water. It should still be a bit firm, so it holds up well when mixed with the egg mixture.
- Move quickly with the eggs: Once you add the egg mixture to the pasta, you need to toss quickly to ensure the eggs don’t cook into scrambled eggs. The heat from the pasta will cook the eggs gently, creating a creamy sauce.
- Use reserved pasta water: Don’t skip the reserved pasta water. It’s crucial for creating the silky smooth texture of the sauce. Add it gradually until the sauce reaches your desired consistency.
Serving Suggestions
Spaghetti Carbonara is a stand-alone dish that doesn’t need much to accompany it. However, you can pair it with a light green salad or some garlic bread for a more complete meal. If you want a little extra flavor, sprinkle some chili flakes or fresh herbs like parsley on top before serving.
Fun Fact
Did you know that Spaghetti Carbonara is a dish that originates from Rome, Italy, and was made famous by the post-World War II Italian chefs? Despite its rich, creamy texture, it doesn’t contain any cream! The creamy sauce is made purely from eggs, cheese, and pasta water.
Conclusion
Spaghetti Carbonara is a deliciously rich, creamy, and satisfying dish that brings the flavors of Italy right to your table. With simple ingredients and just a few steps, you can create a comforting meal that’s perfect for any occasion. Whether you’re cooking for your family or hosting friends, this dish is sure to impress. Give it a try, and enjoy the creamy goodness!
