Authentic Spaghetti Carbonara Recipe

Introduction

Authentic Italian carbonara is a silky, rich pasta dish made with simple ingredients that come together beautifully. This recipe uses guanciale and a blend of eggs and cheese to create a creamy sauce without any cream. It’s perfect for a comforting yet elegant meal.

Ingredients

• 175g/6 oz guanciale (pancetta or block bacon), weight after skin removed
• 2 large eggs
• 2 egg yolks
• 100g/3.5 oz parmigiano reggiano, finely shredded (or pecorino romano as a substitute)
• 1/4 tsp black pepper
• 400g/14 oz spaghetti
• 1 tbsp cooking or kosher salt (for cooking pasta)
• 1/2 cup pasta cooking water
• 1 garlic clove, finely minced (optional)
• Parsley, finely chopped (for garnish)
• Extra parmigiano reggiano (for serving)

Instructions

1. Step 1: Cut the guanciale into 0.5cm (1/5 inch) thick slices, then slice into batons.
2. Step 2: In a large bowl, whisk together the eggs and yolks. Stir in the parmigiano reggiano and black pepper until combined.
3. Step 3: Bring 4 liters (4 quarts) of water to a boil with the salt. Add the spaghetti and cook according to the package directions.
4. Step 4: Just before draining, reserve 1 cup of the pasta cooking water. Then drain the spaghetti.
5. Step 5: While the pasta cooks, place the guanciale in a non-stick pan over medium-high heat. Cook for 4 to 5 minutes until golden and the fat has rendered. If using garlic, add it in the last minute of cooking.
6. Step 6: Add the hot drained spaghetti to the pan with the guanciale and toss to coat the pasta in the rendered fat.
7. Step 7: Transfer the pasta and any fat from the pan into the bowl with the egg mixture. Add 1/2 cup (125 ml) of the reserved pasta water. Stir vigorously for about one minute using the handle of a wooden spoon, watching as the sauce turns creamy and clings to the pasta.
8. Step 8: Serve immediately in warm bowls. Garnish with extra parmigiano reggiano, a pinch of black pepper, and finely chopped parsley.

Tips & Variations

• Use guanciale for the best authentic flavor; pancetta is a suitable substitute if unavailable.
• Add the pasta water gradually to avoid a too-thin sauce—add more only if needed to reach desired creaminess.
• Omit garlic if you prefer a more traditional flavor, as it’s optional in classic carbonara.
• For a sharper taste, try substituting some parmigiano reggiano with pecorino romano.

Storage

Carbonara is best enjoyed fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to one day. When reheating, do so gently over low heat or in a microwave with short bursts to avoid scrambling the eggs.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bacon instead of guanciale?

Yes, bacon can be used if guanciale is not available. While the flavor is slightly different, it still creates a delicious carbonara.

Is it safe to eat carbonara with raw eggs?

The eggs in traditional carbonara are briefly cooked by the heat of the pasta and rendered fat, creating a creamy sauce. Use fresh, high-quality eggs for safety. If concerned, you can use pasteurized eggs.

Authentic Spaghetti Carbonara Recipe

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★★★★★

4.5 from 106 reviews

• Author: Elara
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

Authentic Italian Carbonara made with guanciale, eggs, and Parmigiano Reggiano creates a creamy, flavorful pasta dish without cream. This recipe highlights traditional ingredients and techniques to achieve the perfect silky sauce coating the spaghetti.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 175g/6 oz guanciale (pancetta or block bacon), weight after skin removed
• 400g/14 oz spaghetti
• 1 tbsp cooking/kosher salt (for cooking pasta)

Sauce Ingredients

• 2 large eggs
• 2 egg yolks
• 100g/3.5 oz Parmigiano Reggiano, finely shredded (or Pecorino Romano as substitute)
• 1/4 tsp black pepper

Additional Ingredients

• 1/2 cup pasta cooking water (reserved)
• 1 garlic clove, finely minced (optional)
• Parsley, finely chopped (for garnish)
• Extra Parmigiano Reggiano (for serving)

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Instructions

1. Prepare Guanciale: Cut the guanciale into 0.5cm (1/5 inch) thick slices, then cut these slices into baton shapes for even cooking.
2. Make Carbonara Sauce: In a large bowl, combine the eggs and egg yolks, whisking until smooth. Stir in the finely shredded Parmigiano Reggiano and black pepper to create the sauce base.
3. Cook Pasta: Bring 4 litres (4 quarts) of water to a boil with 1 tablespoon of kosher salt. Add the spaghetti and cook according to the package instructions until al dente.
4. Reserve Pasta Water: Just before draining the pasta, scoop out 1 cup of the hot pasta cooking water and set aside. Then drain the pasta thoroughly.
5. Cook Guanciale: While the pasta cooks, heat a non-stick pan over medium-high heat. Add the guanciale and cook for 4 to 5 minutes until golden and crispy, allowing the fat to melt and render. If using garlic, add it during the last minute of cooking to flavor the fat.
6. Toss Pasta with Guanciale: Add the hot drained pasta directly into the pan with the guanciale and toss well to coat the pasta strands in the flavorful rendered fat.
7. Combine Pasta with Sauce: Transfer the pasta and any residual fat from the pan into the bowl with the egg mixture. Add 1/2 cup (125 ml) of the reserved pasta water. Stir vigorously using the handle of a wooden spoon for about 1 minute, watching the sauce thicken and become creamy as it clings to the pasta.
8. Serve: Immediately transfer the carbonara to warm bowls. Garnish with extra Parmigiano Reggiano, a pinch of black pepper, and chopped parsley. Serve hot for the best flavor.

Notes

• Note 1: Guanciale is traditional, but pancetta or block bacon can be substituted if unavailable.
• Note 2: Using whole eggs plus extra yolks creates the rich, creamy texture of the sauce without cream.
• Note 3: Parmigiano Reggiano is preferred, but Pecorino Romano can be used as a saltier alternative.
• Note 4: Garlic is optional but adds a subtle flavor when cooked with guanciale fat.
• Be sure not to add cream; authentic Carbonara relies on eggs and cheese for its creamy texture.
• The stirring technique when mixing pasta with eggs and water is crucial to prevent scrambling and to form a smooth sauce.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Pasta
• Method: Stovetop
• Cuisine: Italian

Keywords: Carbonara, Italian pasta, Guanciale, Authentic carbonara, Spaghetti carbonara, Italian recipe, Traditional pasta sauce