Spaghetti Alla Carbonara
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Carbonara originated among charcoal workers in the hills of central Italy in the mid-20th century, though its exact origins remain debated. This quintessential Roman pasta dish combines silky egg sauce with sharp Pecorino Romano, savory guanciale, and plenty of black pepper. With just a handful of ingredients, carbonara exemplifies the elegant simplicity that defines authentic Italian cuisine. Please note that traditional carbonara contains no cream, only egg yolks, cheese (Pecorino Romano), guanciale, and black pepper!
Time & Quantities
Method & Ingredients
Required Equipment: Large pot, colander, large skillet, mixing bowl, tongs
Cooking Method: Boiling, Stovetop - Sauteing
Ingredients
- 1 lb spaghetti
- 6 oz guanciale or pancetta
- 4 large eggs
- 1 cup Pecorino Romano cheese
- 1/2 cup Parmigiano-Reggiano cheese
- 2 tsp freshly ground black pepper salt
Instructions
- Bring a large pot of generously salted water to a boil. Add spaghetti and cook until al dente according to package directions.
- While pasta cooks, heat a large skillet over medium heat. Add diced guanciale or pancetta and cook until crispy and the fat has rendered, about 7-9 minutes - your kitchen will now smell like an Italian trattoria!
- In a mixing bowl, whisk together eggs, most of the Pecorino Romano, Parmigiano-Reggiano, and black pepper, reserving some cheese for garnish.
- When pasta is done, reserve 1 cup of the starchy cooking water, then drain.
- Working quickly (timing is everything here!), add hot pasta to the skillet with the guanciale and toss well to coat in the rendered fat. Remove from heat.
- Allow pasta to cool for 30 seconds (this prevents scrambling the eggs), then pour in the egg and cheese mixture, tossing constantly.
- Add a splash of reserved pasta water as needed to create a silky, glossy sauce that clings to each strand - patience here makes perfect pasta!
- Season with salt if necessary, remembering the cheeses and guanciale are already salty.
- Serve immediately, topped with the reserved cheese and extra black pepper.
Storage & Make-Ahead
Storage Advice: Best served immediately. Leftovers can be refrigerated for up to 2 days but the texture will change significantly.
Make-Ahead & Freezing Tips: Not suitable for make-ahead or freezing as the egg-based sauce doesn't reheat well without separating.
Nutritional & Dietary Information
Nutritional Information:
- Calories: 650
- Protein: 28g
- Fat: 26g (Saturated: 11g)
- Carbohydrates: 70g (Fiber: 3g, Sugar: 2g)
- Vitamin A: 8% DV
- Vitamin C: 0% DV
- Calcium: 20% DV
- Iron: 15% DV
Allergen Information: Contains eggs, dairy (cheese), wheat (pasta)
Dietary Information: Contains gluten, dairy, and eggs; not suitable for vegans, vegetarians, or those with gluten, dairy, or egg allergies
Serving & Variations
Serving Suggestions: Serve in warmed bowls with additional grated cheese on the side. A simple green salad dressed with lemon and olive oil makes a perfect accompaniment to cut through the richness.
Wine or Drink Pairing: A medium-bodied Italian white wine like Frascati or Verdicchio balances the rich sauce beautifully. For red wine lovers, a young Montepulciano d'Abruzzo complements the savory guanciale.
Possible Recipe Variations: Carbonara with Peas: Add 1/2 cup fresh or frozen peas when tossing pasta with guanciale. Mushroom Carbonara: Add sautéed mushrooms for an earthy vegetarian version (omit guanciale). Spicy Carbonara: Add red pepper flakes for heat.
Additional Notes: Never add cream to authentic carbonara - the creaminess comes solely from the emulsion of eggs, cheese, and starchy pasta water.
I like this version of carbonara, thanks!
J’ai préparé cette version de carbonara hier soir – donc sans crème. J’ai dû remplacer le bacon par du guanciale, mais c’était quand même délicieux. L’astuce avec les œufs était un peu délicate, mais ça valait le coup d’essayer, merci!