How to Make the Perfect Italian Spaghetti Carbonara
Italian · Medium · 30 min · 2 servings
Spaghetti carbonara is a beloved Roman pasta dish made with eggs, Pecorino Romano cheese, guanciale, and black pepper. It is a creamy yet dairy free sauce created entirely from the emulsion of eggs and starchy pasta water.
Why this recipe works
This Italian Spaghetti Carbonara recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 30 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 680 calories with 30g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 200 g spaghetti
- 100 g guanciale diced
- 2 whole large eggs
- 60 g Pecorino Romano finely grated
- 1 tsp freshly cracked black pepper
- 1 tsp salt
Step by step instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to the package directions. Reserve at least one cup of pasta cooking water before draining.
Step 2: Render the Guanciale
While the pasta cooks, place the diced guanciale in a large cold skillet and cook over medium heat until the fat renders and the pieces are golden and crispy, about 8 minutes. Remove the skillet from the heat.
Step 3: Make the Egg Mixture
In a bowl, whisk together the eggs, grated Pecorino Romano, and cracked black pepper until smooth. Slowly whisk in 2 tablespoons of the hot pasta water to temper the eggs slightly.
Step 4: Combine and Serve
Add the drained spaghetti directly to the skillet with the guanciale off the heat. Pour the egg mixture over the pasta and toss vigorously while adding splashes of pasta water until a glossy creamy sauce coats every strand. Serve immediately.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- guanciale → pancetta or thick cut bacon
- Pecorino Romano → Parmigiano Reggiano
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Adding the egg mixture to the pan while it is still on the heat which scrambles the eggs instead of making a smooth sauce
- Not using enough pasta water to loosen the sauce which makes the carbonara dry and clumpy
Nutrition facts
Per serving: 680 calories, 30g protein, 78g carbs, 28g fat, 3g fiber.
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