If there's one dish that takes me back to bustling family dinners around our Manhattan kitchen table, it's Spaghetti alla Carbonara. There's something so incredibly comforting about twirling creamy spaghetti, with its delightful combination of eggs, cheese, and crispy guanciale. Whether you're a seasoned cook or just starting out, this recipe is straightforward yet delivers that traditional Italian taste we all crave.
Jump to:
Looking for a dinner that’s simple but feels like a treat? You’re in the right place. Don’t forget to check out some of my Creamy Chicken Piccata with Lemon and Capers
Why you’ll love this recipe
This Spaghetti alla Carbonara is a breeze to whip up and needs just a handful of ingredients. It’s rich, creamy, and comforting, making it great for family dinners or a cozy date night at home.
Ingredients
- 1.75 oz Parmigiano Reggiano
- 1.75 oz Pecorino Romano
- 4 large egg yolks
- 1 large egg
- 1 tablespoon black peppercorns (or 2 teaspoon ground black pepper)
- 6 oz guanciale or thick-cut bacon or pancetta
- 16 oz spaghetti
- ½ cup pasta water
Step-by-step instructions
- Grate the cheeses and place them in a large heat-proof bowl or wok.
- Separate 4 egg yolks from whites and add them to the bowl with cheese. Add the whole egg.
- In a skillet over medium heat, lightly toast the peppercorns for 1 minute until fragrant and crush them.
- Dice the guanciale and render it in a cold, dry skillet until crispy. Strain off the fat.
- Add half the crispy guanciale and the fat to the cheese and egg mixture, whisking vigorously.
- Cook the spaghetti in salted water, reserving ½ a cup of the cooking water.
- Add the spaghetti to the cheese and egg mixture. Place this bowl over the pot of pasta water.
- Add some pasta water to the carbonara, tossing until silky. Adjust the consistency as needed.
- Serve with the remaining guanciale and extra cheese.
Recipe tips & variations
- Use fresh, high-quality cheeses for the best flavor.
- If you can't find guanciale, pancetta or bacon is a suitable substitute.
- Feel free to adjust the pepper to taste for that bit of heat and aroma.
Storage & reheating
Store any leftover carbonara in an airtight container in the fridge for up to 3 days. When reheating, gently mix with a splash of water or chicken broth to loosen the sauce without scrambling the eggs.
FAQs
- What is the secret to making creamy spaghetti carbonara without using cream?The creaminess comes from the emulsion of eggs, cheese, and pasta water. No need for cream!
- Can I substitute guanciale with pancetta or bacon in spaghetti carbonara?Absolutely! Both pancetta and bacon work well. Just remember, guanciale is traditional.
- How do I prevent the eggs from scrambling when mixing them with the hot pasta?Constantly tossing them with the pasta off the heat helps. The pasta should be hot, not boiling.
- What type of cheese works best for authentic carbonara — Pecorino Romano or Parmigiano Reggiano?Both are delicious, but Pecorino Romano adds a sharper flavor, which is closer to the traditional recipe.
Share this family favorite with your loved ones, and let me know how it goes. Happy cooking!
Print
Spaghetti alla Carbonara
- Total Time: 35 minutes
- Yield: Serves 4
Description
A comforting Italian dish that combines creamy spaghetti with eggs, cheese, and crispy guanciale, perfect for family dinners.
Ingredients
- 1.75 oz Parmigiano Reggiano
- 1.75 oz Pecorino Romano
- 4 large egg yolks
- 1 large egg
- 1 tbsp black peppercorns (or 2 tsp ground black pepper)
- 6 oz guanciale or thick-cut bacon or pancetta
- 16 oz spaghetti
- ½ cup pasta water
Instructions
- Grate the cheeses and place them in a large heat-proof bowl or wok.
- Separate 4 egg yolks from whites and add them to the bowl with cheese. Add the whole egg.
- In a skillet over medium heat, lightly toast the peppercorns for 1 minute until fragrant and crush them.
- Dice the guanciale and render it in a cold, dry skillet until crispy. Strain off the fat.
- Add half the crispy guanciale and the fat to the cheese and egg mixture, whisking vigorously.
- Cook the spaghetti in salted water, reserving ½ a cup of the cooking water.
- Add the spaghetti to the cheese and egg mixture. Place this bowl over the pot of pasta water.
- Add some pasta water to the carbonara, tossing until silky. Adjust the consistency as needed.
- Serve with the remaining guanciale and extra cheese.
Notes
- Use fresh, high-quality cheeses for the best flavor.
- If you can't find guanciale, pancetta or bacon is a suitable substitute.
- Feel free to adjust the pepper to taste for that bit of heat and aroma.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 1g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 200mg
