Description
This authentic Spaghetti Carbonara recipe brings the flavors of Rome straight to your kitchen! Made with simple, high-quality ingredients—guanciale, eggs, Pecorino Romano, black pepper, and pasta water—this dish is rich, creamy (without cream!), and incredibly satisfying. Ready in just 15 minutes, it’s the ultimate comfort food that feels gourmet but is effortless to make. Follow this foolproof method to achieve restaurant-quality Carbonara at home, without the scrambled eggs!
Ingredients
Scale
- 12 oz (340g) spaghetti
- 4 oz (115g) guanciale, cut into small batons
- 2 large eggs
- 2 large egg yolks
- 1 cup (100g) Pecorino Romano cheese, finely grated
- 1 tsp freshly ground black pepper, plus more for garnish
- Salt, to taste
- ½ cup reserved pasta water
Instructions
- Boil the Pasta
- Bring a large pot of salted water to a boil.
- Add the spaghetti and cook until al dente (about 1-2 minutes less than package instructions).
- Before draining, reserve ½ cup of pasta water—this is key for the sauce!
- Cook the Guanciale
- While the pasta is cooking, heat a large skillet over medium heat.
- Add the guanciale and cook until crispy and the fat has rendered (about 4-5 minutes).
- Turn off the heat and let it rest.
- Prepare the Egg Mixture
- In a mixing bowl, whisk together the eggs, egg yolks, Pecorino Romano, and black pepper until smooth.
- Combine Everything
- Add the drained pasta directly into the skillet with the guanciale. Toss to coat in the fat.
- Remove the pan from the heat. Quickly pour the egg mixture over the pasta, stirring vigorously to emulsify the sauce. Add small splashes of reserved pasta water to achieve a silky texture.
- Serve Immediately
- Plate the Carbonara and garnish with extra Pecorino Romano and black pepper.
- Enjoy it fresh—this dish is best served immediately!
Notes
- No guanciale? Substitute with pancetta or, as a last resort, high-quality bacon.
- Use room temperature eggs—cold eggs won’t mix well into the sauce.
- Never cook eggs over direct heat! Always remove the pan from heat before adding the egg mixture.
- Pasta water is key! It helps create that creamy texture without using cream.
- For extra umami, mix 50/50 Pecorino Romano and Parmigiano Reggiano.
Nutrition
- Calories: 540
- Sugar: 2g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 9g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 180mg