Italian Spaghetti Carbonara
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.
A classic Roman pasta featuring silky egg and cheese sauce with crispy guanciale and freshly cracked black pepper.
Nutrition per serving
Ingredients
noodles
protein
sauce
seasoning
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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