Spaghetti alla Carbonara
How to make the most delicious Spaghetti alla Carbonara. This authentic recipe is ready in less than 20 minutes and is made with 5 simple ingredients. This luxurious and creamy dish is made pasta, guanciale, eggs, Pecorino Romano, and freshly ground black pepper.
Servings: 6
Calories: 348kcal
Equipment
Ingredients
- 3 Tablespoon extra-virgin olive oil
- 6 ounces thickly sliced guanciale or pancetta cut into 1/4-inch pieces
- 2 tablespoons coarse salt or kosher salt, for the pasta water
- 1 pound spaghetti
- 5 large egg yolks well beaten
- 4 Tablespoons milk optional
- ¾ cup grated Pecorino Romano (or Parmigiano-Reggiano)
- ½ cup of boiling pasta water (1/2 cup or more reserved from the cooked pasta)
- Freshly ground black pepper to taste
Instructions
- Boil water in a a large pot and add the salt. When the water comes to a boil, add the spaghetti. Stir frequently and cook until it is al dente. While the pasta is cooking, cook the guanciale (or pancetta). Drain, reserving the 1/2 cup of pasta water.
- Heat the olive oil in a large skillet over medium heat until it ripples. Add the guanciale (or pancetta )and cook, stirring often, until crisp. Set the pan aside. Beat the eggs with the cheese and set aside.
- While the guanciale (or pancetta) is cooking, prep the egg yolks. Beat the eggs with the cheese and set aside.
- When the pasta is al dente, drain it (be sure to not drain all of the pasta water out...keep the pasta a little wet). Add the pasta to the pan with the pancetta, then toss in it together using a thong or a wooden spoon.
- Add some freshly ground pepper to taste and stir until thoroughly mixed.
- Pour in the egg mixture and use tongs or a wooden spoon to combine together. Start pouring in the reserved starchy pasta water. Start with a 1/2 cup and stir to loosen up the pasta and make a creamy sauce. Add a bit more if it isn't loose and creamy enough. When it glistens and is silky smooth, it's ready.
- Sprinkle generously with pepper and serve at once. If you can’t get enough of cheese, sprinkle some more on! Buon Appetito!
Video
Notes
- Trim the guanciale or pancetta: be sure to peel off any plastic on the guanciale or pancetta outside. Trim off the toughest layer before you chop it off. You may find a pre-packaged chopped pancetta (I've never found guanciale already chopped up), so you won't need to do any thing to that.
- Take the skillet of the heat: Before you combine the pasta with the egg sauce, let the skillet cool down a bit. Turn off the heat as soon as you cook the guanciale (or pancetta). Otherwise, the egg yolks will scramble when you add it in.
- No salt in the sauce: the cured meats are soooo salty as they are (as is the cheese!). So no need to salt that sauce. BUT, you must salt the pasta water. .
- Other pasta types: It's fine to use whatever pasta you have on hand. Long pasta is ideal, but you could even make it with a short pasta (if that's all you have in your pantry)...it will still be delicious!
- Save some pasta water: You could ladle out some of the the pasta water into a measuring cup. It will be used to make the sauce.
- Make sure to use quality ingredients to achieve the best tasting pasta
Nutrition
Calories: 348kcal | Carbohydrates: 57g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 2334mg | Potassium: 184mg | Fiber: 2g | Sugar: 3g | Vitamin A: 16IU | Calcium: 30mg | Iron: 1mg