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Authentic Spaghetti Carbonara Recipe

Close-up of a delicious plate of spaghetti carbonara with crispy pancetta and black pepper.
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Learn to make classic Roman spaghetti carbonara with guanciale, eggs, and Pecorino Romano. This recipe focuses on achieving a creamy sauce without cream, perfect for a delicious weeknight dinner.

Ingredients

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

Instructions

  1. Cook the spaghetti in a large pot of salted boiling water until al dente.
  2. While the pasta cooks, sauté the diced guanciale in a large skillet over medium heat until crispy. Remove the guanciale with a slotted spoon, leaving the rendered fat in the skillet.
  3. In a medium bowl, whisk together the eggs, Pecorino Romano cheese, and black pepper.
  4. Reserve about 1 cup of the pasta cooking water before draining the spaghetti.
  5. Add the drained spaghetti directly to the skillet with the guanciale fat. Toss to coat.
  6. Remove the skillet from the heat. Pour the egg and cheese mixture over the hot pasta.
  7. Quickly toss the pasta to emulsify the sauce. Add a little reserved pasta water, a tablespoon at a time, if needed to create a creamy sauce. Do not let the eggs scramble.
  8. Add the crispy guanciale back to the skillet and toss again.
  9. Serve immediately, garnished with extra Pecorino Romano and black pepper.

Notes

  • For a creamier sauce, ensure you toss the pasta off the heat to prevent the eggs from cooking too quickly.
  • Use freshly ground black pepper for the best flavor.
  • Pecorino Romano cheese provides a sharp, salty flavor essential for authentic carbonara.

Nutrition

Find it online: https://www.purecookingjoy.com/spaghetti-carbonara-authentic-roman-recipe/

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