Traditional Italian Spaghetti Carbonara
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
4 people
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Calories
841 kcal
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Course
Main Course
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Cuisine
Italian
Traditional Italian Spaghetti Carbonara
Description
This recipe for Traditional Italian Spaghetti Carbonara begins by cooking guanciale in a skillet until the fat renders and pieces reach the desired crispness. Eggs and Pecorino Romano cheese are whisked together with freshly ground black pepper to form a thick, creamy sauce. Spaghetti is cooked al dente and mixed immediately with the hot guanciale off the heat to prevent curdling.
The residual heat gently cooks the egg and cheese mixture, creating a silky texture that clings to the pasta and guanciale. The guanciale provides a rich, porky flavor with varied texture depending on cooking time. Pecorino adds sharp saltiness, and black pepper lends bright, spicy notes.
Carbonara is best served immediately to enjoy the delicate creamy sauce and tender pasta. It pairs nicely with a simple salad or crusty bread. No cream is used, maintaining the traditional technique.
Tips include adjusting guanciale crispness to taste, using reserved pasta water to loosen the sauce if needed, and ensuring whole eggs are used. Quality Pecorino Romano is essential for authentic flavor and natural saltiness.
Ingredients
- 350 g spaghetti - 12 oz
- 200 g Guanciale - 7 oz
- 4 egg
- 100 g Pecorino Romano cheese - ~1 cup
- black pepper to taste, ground
Instructions
Make the Carbonara Sauce
- First, bring a pot of water to a boil while you get the carbonara sauce ready.
- Cut the guanciale into small pieces—cubes, slices, whatever you prefer. Cook it in a skillet over medium heat for 2-3 minutes, stirring occasionally so it cooks evenly. Once the guanciale is ready, turn off the heat, and set it aside.
- Now, let's make the pecorino cream. In a bowl, whisk together the eggs and Pecorino Romano cheese. Add some freshly ground black pepper. Then, mix quickly until you have a thick and creamy sauce. Set it aside for now.
Cook Spaghetti
- Add salt to the water and cook the spaghetti al dente, following the cooking time on the pasta package.
- Using a spoon for spaghetti, drain the pasta when ready. Then place them in the skillet, OVER HIGH HEAT, to season well with the guanciale.
Season the Pasta and Serve
- When the spaghetti and guanciale are sizzling in the pan, TURN OFF THE HEAT! Right away, pour the egg and pecorino mixture over the hot pasta and stir quickly. Since the pan is no longer on the heat, the eggs will cook gently, creating a smooth and creamy texture without lumps. Keep an eye on the consistency—it should be velvety, not too runny
- With the help of a ladle and a fork, create a pasta nest and place it on a plate. Add the guanciale (what's left in the pan), freshly ground black pepper and grated pecorino romano to taste. Serve and enjoy!
Notes
- Cook the guanciale until as crispy or tender as you prefer; its fat renders without needing additional oil.
- Add reserved pasta water gradually to loosen the sauce if it seems too thick or sticky for better coating.
- Use whole eggs rather than just yolks for the sauce to achieve a balanced texture.
- Only Pecorino Romano cheese provides authentic flavor and saltiness; avoid substitutes.
- Allow spaghetti to stay whole while cooking to enable easy twirling without a spoon.
- If the sauce appears watery, add more grated Pecorino to thicken it.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 841 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 841kcal | 42% |
| Carbohydrates | 67g | 22% |
| Protein | 30g | 60% |
| Fat | 50g | 77% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 243mg | 81% |
| Sodium | 796mg | 33% |
| Potassium | 277mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 341IU | 7% |
| Calcium | 309mg | 31% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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