This spaghetti carbonara is silky, peppery, and rich, made the Roman way with eggs, pecorino romano, crispy guanciale, and black pepper, with no cream at all. It comes together in about 20 minutes, which makes it a perfect weeknight dinner. The dish is younger than you might think. In fact, carbonara took its modern form in the mid-20th century in Lazio, and the first documented recipe appeared in a 1952 cookbook (Wikipedia).
Key Takeaways
- Eggs and cheese create the creamy sauce, so there is no need for cream.
- Mixing off the heat with starchy pasta water prevents scrambled eggs.
- Guanciale is traditional, but pancetta or turkey bacon also work.
What Is Spaghetti Carbonara?
Spaghetti carbonara is a Roman pasta dish made with cured pork, eggs, hard cheese, and black pepper. Unlike many American versions, the traditional recipe contains no cream. Instead, the eggs and cheese emulsify with hot pasta water into a glossy sauce.
As a result, it is rich without being heavy. Moreover, it uses only a handful of ingredients that you may already have.
Spaghetti Carbonara Ingredients
- Spaghetti: Ideally, choose a bronze-cut pasta, since its rough surface holds sauce.
- Guanciale: Traditionally, Romans use cured pork jowl. Alternatively, use pancetta or turkey bacon.
- Eggs: In particular, a mix of whole eggs and yolks gives the silkiest sauce.
- Pecorino romano: Finely grated, so that it melts smoothly.
- Black pepper: Finally, freshly cracked pepper is essential.
How to Make Spaghetti Carbonara
The exact measurements are in the recipe card at the end of this post. Meanwhile, here is the method.
1. Crisp the guanciale. First, cook the diced guanciale in a large skillet over medium heat until golden and crisp. Then turn off the heat.
2. Whisk the sauce. Next, whisk the eggs, yolks, pecorino, and lots of black pepper in a bowl.
3. Cook the pasta. Meanwhile, cook the spaghetti in salted water until al dente. Before draining, reserve a cup of pasta water.
4. Combine off the heat. Finally, toss the pasta with the guanciale and its fat. Then add the egg mixture and a splash of pasta water, tossing quickly until creamy.
Tips for Perfect Spaghetti Carbonara
- Keep it off the heat. Otherwise, the eggs scramble instead of turning silky.
- Use pasta water. In fact, its starch is what makes the sauce glossy.
- Work quickly. Similarly, serve right away, because the sauce thickens as it cools.
- Season carefully. Since guanciale and pecorino are salty, taste before adding salt.
Frequently Asked Questions
Does spaghetti carbonara have cream?
No. Traditionally, the creaminess comes only from eggs, cheese, and pasta water.
Can I use parmesan instead?
Yes. However, pecorino gives a sharper, saltier flavor. Many cooks, therefore, use a mix of both.
How do I fix scrambled eggs in the sauce?
Unfortunately, you cannot fully fix it. Next time, though, let the pan cool for a minute before adding the eggs.
Final Thoughts
All in all, spaghetti carbonara proves that a few great ingredients can make a spectacular dinner. Once you master the technique, it will become a weeknight favorite.
For more Roman classics, try our penne arrabbiata or our chicken alfredo pasta.
AuthorEmma food bloggerDifficultyIntermediateSpaghetti tossed off the heat with eggs, pecorino romano, crispy guanciale, and black pepper for a silky sauce. Serves 4.
Pasta
Sauce
Crisp the guanciale. Cook the guanciale in a large skillet over medium heat 6–8 minutes until golden and crisp. Turn off the heat.
Whisk the sauce. Whisk the eggs, yolks, pecorino, and pepper in a bowl.
Cook the pasta. Cook the spaghetti in salted water until al dente. Reserve 1 cup of pasta water and drain.
Combine. Add the pasta to the skillet with the guanciale and toss. Let it cool for 1 minute.
Make it creamy. Pour in the egg mixture and a splash of pasta water, tossing quickly until creamy and glossy. Add more water as needed.
Serve. Serve immediately with extra pecorino and pepper.
4 servings
1 plate
- Amount per serving
- Calories690
- % Daily Value *
- Total Fat 35g45%
- Saturated Fat 14g70%
- Trans Fat 0g
- Cholesterol 245mg82%
- Sodium 725mg32%
- Total Carbohydrate 63g23%
- Dietary Fiber 3g11%
- Total Sugars 3g
- Protein 26g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
