Spaghetti alla Carbonara
This original Spaghetti Carbonara recipe is a quick, creamy pasta dish made with guanciale, eggs, and Pecorino Romano. Ready in 30 minutes, it serves 4 as a lighter meal or 2 as a hearty, satisfying main dish. Perfect for busy nights!
Ingredients
- 150 g guanciale (or pancetta), cut into small strips or cubes
- 3 large egg yolks (at room temperature)
- 1 large egg (at room temperature)
- 100 g Pecorino Romano cheese, freshly grated, divided (or Parmesan as an alternative)
- Pinch red pepper flakes (optional)
- Freshly ground black pepper, to taste
- 400 g spaghetti
Method
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Cook the Guanciale: Heat a small skillet over medium-low to low heat. Add the guanciale and cook gently, stirring occasionally, until the fat renders and is golden and tender (about 10 minutes). NOTE: Avoid overcooking; the guanciale should remain tender, not overly crispy. Turn off the heat and set aside to cool slightly, leaving the rendered fat in the pan.
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Cook the Spaghetti: In a large pot of generously salted boiling water, cook the spaghetti until al dente, as per the package instructions. Reserve 250 ml (1 cup) of pasta cooking water before draining the pasta.
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Prepare the Carbonara Sauce: In a large mixing bowl, whisk together the egg yolks, whole egg, and 2/3 of the grated Pecorino Romano. Add a generous amount of freshly ground black pepper. The mixture should be thick and creamy. Stir in the guanciale along with its rendered fat.
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Combine Pasta and Sauce: Pour in 60 ml (1/4 cup) of reserved pasta water to the egg mixture, tossing quickly to create a smooth, creamy carbonara sauce. Add the hot spaghetti and mix thoroughly. Gradually add more pasta water, a little at a time, until the sauce reaches the perfect consistency.
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Season and Serve: Stir in a pinch of crushed red pepper (if using), and season generously with freshly ground black pepper. Adjust the salt if necessary. Serve immediately with the remaining Pecorino Romano sprinkled on top. Enjoy!
Notes
- Cook Guanciale Slowly: Keep the heat low and cook the guanciale gently. This melts the fat and brings out its flavour without burning it. Burnt guanciale can taste bitter, so take your time!
- Aim for 3–4 Tablespoons of Rendered Fat: When cooking 150 g of guanciale, you should end up with about 3–4 tablespoons of rendered fat. If there’s more, carefully spoon out the excess to avoid a greasy sauce while still keeping enough for flavour.
- Cool Guanciale Before Mixing: After cooking, let the guanciale and its fat sit for a couple of minutes. If it’s too hot, it can scramble the eggs instead of making a smooth, creamy sauce.
- Serving suggestions: A crisp green salad, roasted vegetables, or garlic bread make great side dishes to balance the richness of the carbonara.
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