Spaghetti Carbonara Recipe
Spaghetti Carbonara is a classic Italian pasta dish featuring al dente spaghetti tossed with crispy guanciale, a creamy sauce made from eggs, Pecorino Romano cheese, and freshly cracked black pepper. This rich and flavorful recipe is quick to prepare and perfect for a comforting yet elegant meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Boiling and sautéing
- Cuisine: Italian
- Diet: Halal
Ingredients
Scale
Main Ingredients:
- 400g spaghetti (or your choice of pasta)
- 150g guanciale (or pancetta as a substitute)
- 3 large eggs
- 100g Pecorino Romano cheese, finely grated
- Freshly cracked black pepper, to taste
- Salt, for pasta water
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve about 1 cup of pasta water before draining the pasta.
- Prepare the Guanciale: Cut the guanciale into small strips or cubes. In a large skillet over medium heat, cook the guanciale until crispy, about 5-7 minutes. The rendered fat enhances the dish’s flavor.
- Whisk the Eggs and Cheese: In a mixing bowl, whisk together the eggs, grated Pecorino Romano cheese, and freshly cracked black pepper to form the creamy sauce base.
- Combine Pasta and Guanciale: Add the drained pasta directly to the skillet with the guanciale off the heat to prevent scrambling the eggs. Toss well to coat the pasta in the rendered fat.
- Create the Sauce: Quickly pour the egg and cheese mixture over the hot pasta, tossing continuously to coat. Use reserved pasta water gradually to adjust the sauce consistency until creamy and smooth.
- Serve Immediately: Plate the Spaghetti Carbonara, topping with extra grated Pecorino Romano and black pepper if desired. Serve hot for the best texture and flavor.
Notes
- Use guanciale for authentic flavor, but pancetta is a common substitute.
- Make sure to remove the skillet from heat before adding the egg mixture to avoid scrambling.
- Reserve pasta water to loosen the sauce if it becomes too thick.
- Serve the dish immediately as the sauce is best enjoyed fresh and creamy.
- For a vegetarian version, omit guanciale and add sautéed mushrooms or smoked tofu.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 530 kcal
- Sugar: 1.5 g
- Sodium: 620 mg
- Fat: 26 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 210 mg
Keywords: Spaghetti Carbonara, Italian pasta, guanciale pasta, creamy pasta sauce, easy carbonara recipe
Find it online: https://lucabites.com/spaghetti-carbonara-recipe/
