Spaghetti alla Carbonara
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
577 kcal
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Course
Main Course
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Cuisine
Italian
Spaghetti alla Carbonara
Description
Spaghetti alla Carbonara is a traditional Italian pasta dish featuring spaghetti coated in a creamy sauce made from eggs, Parmigiano-Reggiano or Pecorino Romano cheese, and crispy guanciale or bacon. The sauce is prepared by quickly tossing freshly drained hot pasta with a mixture of beaten eggs and cheese, off the stove, relying on residual heat to create a smooth coating without scrambling the eggs. Guanciale is slowly rendered in a pan until crisp, imparting a salty, savory smell and flavor to the dish. Black pepper adds a coarse warmth and depth.
The texture is defined by the creamy, slick sauce that clings to spaghetti strands, complemented by crunchy pieces of guanciale. Garlic can be optionally added briefly to the rendered fat for a subtle aromatic note. Serving immediately maximizes the rich texture and prevents the sauce from drying or clumping. Carbonara pairs well at lunchtime or dinner as a main course, often accompanied by a simple green salad or wine.
This recipe is best prepared fresh, as the sauce does not reheat well without scrambling. Portions can be scaled down by dividing the ingredients proportionally. Adjust cheese saltiness by substituting between Parmigiano-Reggiano and Pecorino Romano according to preference. The recipe captures an essential Italian flavor combination using simple yet distinctive ingredients.
Ingredients
- 4 egg at room temperature, large
- 1 cup Parmigiano-Reggiano cheese freshly grated, or ⅔ cup freshly grated Pecorino Romano cheese
- 1 teaspoon black pepper coarsely ground
- kosher salt for pasta water
- 1 pound spaghetti
- 8 ounces Guanciale diced, or bacon or pancetta
- 4 cloves garlic minced (optional
Instructions
- Beat the eggs with the cheese and black pepper. The mixture should be fairly thick. Set aside.
- Bring a pot of salted water to a boil. Add the spaghetti and cook to al dente. Drain.
- While the pasta is cooking, add the guanciale to a cold skillet and heat over medium heat, stirring occasionally, until it's crisp, about 8 to 10 minutes. Add the garlic (if using) and cook for another 15 to 30 seconds, stirring. Remove the pan from the heat.
- Off the heat, add the hot, drained spaghetti to the pan of guanciale, and pour the egg mixture over the top. Toss the spaghetti with the egg/cheese mixture and crispy guanciale, quickly so the eggs thicken and coat the spaghetti evenly, but do not scramble. Serve immediately.
Notes
- Consume immediately after cooking since the egg-based sauce does not keep well or reheat successfully.
- Adjust serving size easily by dividing all ingredients by four for a smaller portion.
- Parmigiano-Reggiano offers a milder saltiness compared to Pecorino Romano; use less Pecorino to avoid excessive salt.
- Optionally include minced garlic, but add it briefly to avoid overpowering the classic flavors.
- Use freshly grated cheese for optimal melt and flavor integration.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 577 kcal
% Daily Value*
| Calories | 577kcal | 29% |
| Carbohydrates | 45g | 15% |
| Protein | 31g | 62% |
| Fat | 25g | 38% |
| Saturated Fat | 5g | 25% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 32mg | 11% |
| Sodium | 680mg | 28% |
| Potassium | 48mg | 1% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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