Authentic Spaghetti alla Carbonara Recipe with Guanciale and Pecorino

Classic Spaghetti alla Carbonara Recipe

Category: Pasta Dishes
Serves: 4

Ingredients

Instructions

Spaghetti alla Carbonara is a timeless Italian classic, known for its simplicity and rich flavors. The creamy texture of the sauce, made without cream, is achieved through a blend of egg yolks and Pecorino Romano cheese, perfectly balanced by the crispy guanciale and a generous amount of black pepper. Here’s how to recreate this beloved dish in your kitchen.

1. Prepare the Pasta:
   Begin by bringing a large pot of salted water to a boil. Once the water is boiling, add the spaghetti and cook until al dente, following the package instructions. The timing is crucial to ensure the pasta has the perfect texture to combine with the rich sauce.

2. Prepare the Guanciale:
   While the pasta cooks, take the guanciale (or pancetta, if you cannot find guanciale) and remove the rind. You can set the rind aside for other uses, such as enhancing soups or stews. Cut the guanciale into small strips or cubes. Heat a large, non-stick skillet over medium heat and add the guanciale. Cook it until it becomes golden and crispy, rendering its fat, which will later flavor the pasta.

3. Make the Carbonara Sauce:
   While the guanciale cooks, crack the 6 egg yolks into a large bowl. Add the grated Pecorino Romano cheese, reserving a small amount for garnish. Using a whisk, vigorously beat the eggs and cheese together until smooth and creamy. Season generously with freshly ground black pepper. For an extra touch of spice, feel free to add more pepper according to your personal preference.

4. Combine the Ingredients:
   Once the pasta has finished cooking, reserve about a cup of the pasta cooking water and then drain the spaghetti. Add the hot pasta directly into the skillet with the crispy guanciale. Turn off the heat immediately to avoid scrambling the eggs in the next step.

5. Toss the Pasta:
   Quickly pour the egg and cheese mixture over the hot pasta. Stir the ingredients vigorously to coat the spaghetti in the creamy sauce. The residual heat from the pasta will gently cook the eggs, forming a silky, rich sauce. If needed, add a small amount of the reserved pasta cooking water to help achieve a smoother consistency.

6. Serve and Enjoy:
   Divide the spaghetti into serving bowls and top with additional Pecorino Romano and a sprinkle of freshly ground black pepper. Serve immediately while the dish is still hot and the sauce is perfectly creamy.

Cooking Tips:

• Guanciale Substitution: While traditional Spaghetti alla Carbonara uses guanciale, pancetta can be used as a substitute if guanciale is unavailable. However, the flavor may slightly differ, as guanciale has a more distinctive taste.
• Perfecting the Sauce: The key to the creamy sauce is not to overheat the egg yolks. The heat from the pasta should be enough to create a velvety texture without scrambling the eggs.
• Serving: Carbonara is best enjoyed immediately after being made. The sauce may lose its creaminess if left to sit, so serve it right away for the best experience.

Nutritional Information (per serving)

Spaghetti alla Carbonara is a dish that combines simple ingredients to create something extraordinarily flavorful. Whether you’re cooking for a weeknight dinner or hosting a special gathering, this recipe will be sure to impress with its deliciously creamy texture and satisfying taste. Enjoy it with a glass of crisp white wine, and savor the classic Italian comfort food at its finest.