Description
This authentic Italian Carbonara recipe highlights the rich, creamy sauce made from eggs, Parmesan cheese, and crisp guanciale. Prepared on the stovetop, this classic pasta dish comes together quickly and features a luscious, silky sauce that clings perfectly to spaghetti strands without the need for cream. Finished with freshly ground black pepper and parsley, it’s a simple yet indulgent meal that captures the true spirit of Roman cuisine.
Ingredients
Scale
Meat
- 175g (6 oz) guanciale (pancetta or block bacon can be used as substitutes), weight after skin removed
Egg Mixture
- 2 large eggs
- 2 egg yolks
- 100g (3.5 oz) Parmigiano Reggiano, finely shredded (or Pecorino Romano as an alternative)
- 1/4 tsp black pepper
Pasta
- 400g (14 oz) spaghetti
- 1 tbsp cooking or kosher salt (for pasta water)
- 1/2 cup reserved pasta cooking water
Additional Flavorings
- 1 garlic clove, finely minced (optional)
- Finely chopped parsley (for garnish)
- Extra Parmigiano Reggiano (for serving)
Instructions
- Prepare Guanciale: Slice the guanciale into 0.5cm (1/5 inch) thick slices, then cut into small batons for even cooking and crispiness.
- Make Carbonara Sauce: In a large bowl, whisk together the 2 whole eggs and 2 egg yolks until combined. Stir in the finely shredded Parmigiano Reggiano and black pepper, mixing to form a smooth sauce base.
- Cook Pasta: Bring 4 liters (4 quarts) of water to a rolling boil, seasoning with 1 tablespoon of salt. Add the spaghetti and cook according to the package instructions until al dente.
- Reserve Pasta Water: Just before draining the pasta, scoop out 1 cup of the pasta cooking water. Drain the spaghetti carefully afterward.
- Cook Guanciale: While the pasta cooks, place the guanciale in a non-stick pan over medium-high heat. Fry for 4 to 5 minutes, stirring occasionally, until golden and crisp. If using garlic, add it during the last minute to soften and infuse flavor without burning.
- Toss Pasta with Guanciale Fat: Transfer the hot drained spaghetti into the pan with the cooked guanciale and rendered fat. Toss well to coat the pasta evenly in the flavorful fat.
- Combine Pasta with Sauce: Move the pasta and all residual guanciale fat from the pan into the bowl containing the egg and cheese mixture. Add 1/2 cup (125 ml) of reserved pasta water. Stir vigorously with the handle of a wooden spoon for about 1 minute, watching the sauce transform into a creamy, silky coating that clings to the pasta strands.
- Serve: Immediately transfer the pasta into warm bowls. Garnish with extra Parmigiano Reggiano, a pinch of black pepper, and finely chopped parsley for a fresh finish. Serve right away to enjoy the perfect creamy texture.
Notes
- Guanciale is preferred for its authentic flavor and fat content, but pancetta or bacon can be substituted if needed.
- Using both whole eggs and extra yolks ensures a rich, creamy sauce without scrambling.
- Parmigiano Reggiano gives a nutty flavor, but Pecorino Romano can be used for a sharper taste.
- Garlic is optional and should be added late in cooking to avoid bitterness.
- Do not add cream; traditional Carbonara relies on eggs and cheese for creaminess.
- Use the reserved pasta water to adjust the sauce consistency if needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Carbonara, Italian Carbonara, authentic Carbonara, guanciale pasta, creamy pasta, traditional Carbonara recipe, spaghetti Carbonara
