Basic Spaghetti Carbonara Recipe

Mak Erot

2 min read

·

Apr 04, 2025

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Basic Spaghetti Carbonara Recipe: A Classic Italian Dish

This recipe will guide you through making a delicious and authentic Spaghetti Carbonara. Forget the cream – the real deal uses only eggs, cheese, and guanciale (or pancetta). Let's get started!

Ingredients:

• 1 pound spaghetti: Choose a good quality pasta for the best results.
• 4 ounces guanciale (or pancetta): Cubed into roughly ½-inch pieces. Guanciale provides the best flavor, but pancetta is a readily available substitute.
• 2 large eggs: Room temperature eggs emulsify better.
• 1 large egg yolk: Adding an extra yolk creates a richer, creamier sauce.
• ½ cup Pecorino Romano cheese: Finely grated. This hard sheep's milk cheese is essential for authentic Carbonara.
• Salt and freshly ground black pepper: To taste. Don't skimp on the pepper!

Instructions:

Step 1: Prepare the Guanciale

1. Cook the guanciale (or pancetta) in a large skillet over medium heat until it renders its fat and becomes crispy. Remove the crispy guanciale from the skillet, leaving the rendered fat in the pan. Set the guanciale aside.

Step 2: Cook the Pasta

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Reserve about ½ cup of pasta water before draining.

Step 3: Make the Carbonara Sauce

1. In a large bowl, whisk together the eggs, egg yolk, Pecorino Romano cheese, and a generous amount of black pepper.

Step 4: Combine Everything

1. Add the drained spaghetti directly to the skillet with the rendered guanciale fat. Toss to coat.
2. Quickly add a few spoonfuls of the hot pasta water to the skillet, tossing constantly to create a light emulsion. This helps prevent the eggs from scrambling.
3. Remove the skillet from the heat. Gradually pour the egg mixture into the pasta, tossing continuously to create a creamy, coating sauce. The residual heat from the pasta will cook the eggs. Do not cook over direct heat.
4. Stir in the crispy guanciale.

Step 5: Serve Immediately

1. Serve the spaghetti carbonara immediately. Garnish with extra Pecorino Romano cheese and black pepper, if desired.

Tips for the Perfect Carbonara:

• Don't overcook the pasta: Al dente pasta is crucial for the best texture.
• Work quickly: The residual heat from the pasta cooks the eggs, so speed is key to preventing scrambled eggs.
• Use quality ingredients: The better the ingredients, the better the dish will taste.
• Don't add cream: Authentic Carbonara does not contain cream. The richness comes from the eggs, cheese, and guanciale.
• Season generously with pepper: Black pepper is a key flavor component of Carbonara.

Variations:

While this recipe focuses on the classic preparation, you can experiment with slight variations. Some people add a touch of garlic to the guanciale, while others prefer to use a combination of Pecorino Romano and Parmesan cheese.

This basic Spaghetti Carbonara recipe is a fantastic starting point for mastering this classic Italian dish. Enjoy!