Spaghetti Carbonara is one of the most beloved Italian dishes, known for its simplicity and rich flavors. This classic Roman recipe combines a handful of ingredients to create a creamy, savory pasta dish that’s perfect for any occasion. If you’ve ever wanted to make spaghetti carbonara like a true Italian, here’s your step-by-step guide.
Ingredients (Serves 4)
- 400g spaghetti
- 150g pancetta or guanciale (Italian cured pork cheek)
- 2 large eggs
- 100g Pecorino Romano cheese (grated)
- Freshly ground black pepper
- Salt (for the pasta water)
- 1 tablespoon olive oil (optional)
Instructions
1. Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente (about 8-10 minutes). Reserve 1 cup of pasta water before draining.
2. Prepare the Pancetta/Guanciale:
- While the pasta is cooking, heat a pan over medium heat. Cut the pancetta or guanciale into small strips or cubes. Add it to the pan and cook for 5-7 minutes until it becomes crispy and golden. If needed, add a tablespoon of olive oil to help it cook, but traditional recipes usually rely on the fat from the pork.
- Once cooked, remove from heat but keep the fat in the pan.
3. Make the Carbonara Sauce:
- In a bowl, whisk the eggs and combine them with the grated Pecorino Romano cheese. Add a generous amount of freshly ground black pepper to taste. The mixture should form a thick, creamy paste.
4. Combine the Pasta and Sauce:
- When the spaghetti is ready, transfer it directly to the pan with the pancetta, ensuring some of the pasta water is still clinging to the noodles.
- Remove the pan from the heat to avoid scrambling the eggs. Slowly pour in the egg and cheese mixture, tossing the pasta quickly to ensure everything is coated evenly. The heat from the pasta will cook the eggs gently, creating a silky sauce.
- If the sauce seems too thick, add some reserved pasta water, a little at a time, until the sauce reaches your desired consistency.
5. Serve:
- Plate the spaghetti carbonara immediately, garnishing with extra Pecorino Romano and a sprinkle of black pepper.
Tips for Perfect Carbonara
- Use Authentic Ingredients: Pancetta or guanciale and Pecorino Romano are key to achieving the authentic Italian flavor. Avoid using cream, as true carbonara relies on the egg mixture for its creamy texture.
- Timing is Key: Make sure your pasta is hot when you mix in the egg and cheese sauce. The residual heat is enough to cook the eggs without turning them into scrambled eggs.
- Experiment with Pasta: While spaghetti is the traditional pasta for carbonara, you can also try this dish with bucatini, fettuccine, or rigatoni.
Now that you have the secret to making spaghetti carbonara like a true Italian, it’s time to unleash your inner chef. This simple yet indulgent dish is perfect for impressing guests or treating yourself to an authentic Italian experience at home. Buon appetito!
