Classic Spaghetti Carbonara – Authentic Italian Recipe
Spaghetti Carbonara is one of the most beloved and iconic pasta dishes in Italian cuisine, renowned for its rich flavor and simplicity. Originating from the Lazio region, particularly in Rome, this dish is a true celebration of humble ingredients transformed into something extraordinary. What makes Carbonara so special is its creamy, luscious texture, which is achieved without the use of cream, relying instead on a delicate balance of eggs, Pecorino Romano cheese, guanciale, and pasta water.Authentic Carbonara is all about technique and timing. The pasta must be cooked to perfection—al dente—to absorb the creamy sauce. The guanciale, with its salty, porky flavor, adds depth, while Pecorino Romano provides a sharp, tangy kick. The real magic, however, is in emulsifying the sauce: the combination of hot pasta, rendered guanciale fat, and reserved pasta water creates a silky coating that clings to every strand of spaghetti.This recipe stays true to its Roman heritage, avoiding shortcuts or unnecessary ingredients like cream or garlic. Instead, it focuses on respecting the simplicity of the traditional method. Whether you’re preparing Carbonara for a weeknight dinner or a special occasion, this dish is sure to impress with its rich flavors and comforting textures.
Nutrition
Calories: 450kcalCarbohydrates: 60gProtein: 20gFat: 15gSaturated Fat: 6gCholesterol: 150mgSodium: 700mgPotassium: 200mgFiber: 2gSugar: 2gVitamin A: 400IUCalcium: 100mgIron: 2.5mg
Equipment
- Large Pot
- Large Frying Pan
- Whisk
Ingredients
Main Ingredients
- 7 oz Spaghetti
- 3.5 oz Guanciale or Pancetta cut into 1/2-inch cubes
- 2 large eggs
- 1.8 oz Pecorino Romano cheese finely grated
- 1 tsp black pepper freshly ground
- salt for pasta water
Instructions
- Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, according to package instructions.
- Meanwhile, cut Guanciale into cubes and fry in a large pan over medium heat until crispy. Remove Guanciale and leave the rendered fat in the pan.
- In a mixing bowl, whisk together eggs and grated Pecorino Romano. Season with freshly ground black pepper.
- Drain the spaghetti, reserving 1/2 cup of pasta water. Add the spaghetti directly to the pan with the Guanciale fat. Toss to coat.
- Remove the pan from heat. Quickly pour in the egg mixture, tossing vigorously to create a creamy sauce. If needed, add reserved pasta water to adjust consistency.
- Top with crispy Guanciale, additional Pecorino Romano, and freshly ground black pepper. Serve immediately.
Tips and Variations
- Guanciale: Stick to guanciale for its rich flavor, but pancetta works in a pinch.
- Cheese: Pecorino Romano is traditional, but Parmigiano-Reggiano can be mixed in for a milder taste.
- Eggs: Use room-temperature eggs for a smoother sauce.
- No cream: Authentic Carbonara never uses cream. The creaminess comes solely from the eggs and cheese.
- Pasta Water is Key: The starchy pasta water helps emulsify the sauce, creating that velvety texture.
Tips for Perfect Carbonara
- Guanciale: Stick to guanciale for its rich flavor, but pancetta works in a pinch.
- Cheese: Pecorino Romano is traditional, but Parmigiano-Reggiano can be mixed in for a milder taste.
- Eggs: Use room-temperature eggs for a smoother sauce.
- No cream: Authentic Carbonara never uses cream. The creaminess comes solely from the eggs and cheese.
Variations
- Vegetarian: Substitute guanciale with sautéed mushrooms or smoked cheese for a vegetarian twist.
- Gluten-Free: Use gluten-free pasta for a celiac-friendly version.
