Print

Authentic Spaghetti Carbonara

A fork lifting a generous portion of Spaghetti Carbonara, topped with grated Parmesan cheese and black pepper.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A quick and easy recipe for classic Spaghetti Carbonara with a silky egg and cheese sauce, made without cream.

Ingredients

Scale
  • 1 pound spaghetti
  • 4 ounces guanciale or pancetta, diced
  • 2 large eggs
  • 2 large egg yolks
  • 1 cup Pecorino Romano cheese, finely grated
  • 1/2 cup Parmesan cheese, finely grated
  • 1/2 teaspoon black pepper, freshly ground
  • Salt to taste

Instructions

  1. Cook spaghetti in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
  2. While pasta cooks, sauté guanciale or pancetta in a large skillet over medium heat until crisp. Remove meat with a slotted spoon, leaving rendered fat in the skillet.
  3. In a bowl, whisk together eggs, egg yolks, Pecorino Romano, Parmesan, and black pepper.
  4. Add drained spaghetti to the skillet with the rendered fat. Toss to coat.
  5. Remove skillet from heat. Quickly pour egg and cheese mixture over the pasta, tossing continuously to coat. The residual heat will cook the eggs into a creamy sauce.
  6. Add reserved pasta water, a tablespoon at a time, as needed to achieve a silky, emulsified sauce.
  7. Season with salt if necessary. Serve immediately, garnished with extra cheese and pepper.

Notes

  • For a creamier sauce, ensure your pasta water is hot when you add it to the egg mixture.
  • Using guanciale provides a more authentic flavor, but pancetta is a good substitute.
  • The key to avoiding scrambled eggs is to toss the pasta off the heat and use the residual heat from the pasta and skillet.
  • The ratio of eggs to cheese can be adjusted to your preference.

Nutrition

Find it online: https://kingscook.com/spaghetti-carbonara-20-min-authentic/