If you’re craving an indulgent yet simple Italian classic, Spaghetti Carbonara is the answer. This iconic pasta dish is a symphony of rich flavors and creamy textures, all created using just five essential ingredients: guanciale, pecorino romano, eggs, black pepper, and pasta. No cream, no shortcuts—just authentic, bold flavors crafted with love. Join me as we dive into the secrets of making the perfect spaghetti carbonara, an elegant dish sure to impress your friends, family, or even yourself. Let’s elevate your pasta game and bring a little slice of Italy into your kitchen!
In this video, you’ll learn how to make an authentic Spaghetti Carbonara using traditional Italian techniques and ingredients. Starting with guanciale, the flavorful cured pork cheek, we’ll render out its fat to create a savory base for the dish. The video will guide you step-by-step on handling the guanciale, preparing freshly cracked black pepper for the perfect spice, and creating a creamy, luscious sauce without the use of heavy cream. You’ll see the importance of emulsifying pasta water and rendered fat to achieve that velvety texture. From perfectly cooking the pasta to whisking together eggs and pecorino romano, every detail is covered to ensure your carbonara turns out restaurant-quality. Along the way, I’ll share tips, tricks, and a little Italian history to deepen your appreciation for this timeless dish.
Instructions to Make Spaghetti Carbonara
Ingredients (Serves 2):
- 200g (7 oz) spaghetti
- 3 oz guanciale (or pancetta if unavailable), cut into small chunks
- 2 large eggs
- 1 large egg yolk
- 1 cup finely grated pecorino romano cheese
- Freshly cracked black pepper (about 2 teaspoons, to taste)
- 1 garlic clove (optional, for aromatics)
- Salt (a pinch, for pasta water)
Directions:
- Prepare the Pasta:
- Bring a pot of water to a boil, adding just a small pinch of salt (the cheese and guanciale will add plenty of saltiness). Add the spaghetti and cook until al dente (about 8 minutes). Reserve 1 cup of pasta water before draining.
- Cook the Guanciale:
- In a cold pan, add the guanciale and turn the heat to medium. Let the fat render out as the guanciale crisps up. Toss in a cracked garlic clove for added aroma (optional) and remove it once fragrant. Set the pan aside off the heat to cool slightly.
- Prepare the Sauce:
- In a mixing bowl, whisk together the eggs, egg yolk, and half the pecorino romano. Season generously with freshly cracked black pepper.
- Combine Pasta and Sauce:
- Transfer the cooked spaghetti to the pan with the guanciale and fat. Add a splash of reserved pasta water to stop frying and create an emulsion. Stir gently to coat the pasta in the fat.
- Add the Egg Mixture:
- Off the heat, pour the egg and cheese mixture into the pasta, tossing quickly to coat. Add more pasta water as needed to create a creamy consistency. The residual heat from the pasta will cook the eggs without scrambling them.
- Plate and Serve:
- Divide the carbonara between plates, topping with the remaining pecorino romano and a final sprinkle of freshly cracked black pepper. Serve immediately with a glass of your favorite wine.
Enjoy this luxurious dish with good company or savor it solo—it’s a recipe that brings comfort and joy in every bite. Buon appetito!