Spaghetti Carbonara recipe is a classic Italian pasta dish that hails from Rome. It's beloved worldwide for its creamy texture and flavourful combination of ingredients. Traditionally made with eggs, hard cheese, cured pork, and black pepper, Carbonara is a testament to the magic of simple, high-quality ingredients coming together to create something truly special. This dish is perfect for a cozy dinner at home, impressing guests, or even a luxurious weeknight treat. Its preparation doesn't require fancy kitchen gadgets, making it accessible for cooks of all levels. To whip up this authentic Italian cuisine, you'll need a few basic pieces of kitchen equipment.
Ingredients Required
Spaghetti: 400g (14 oz)
Eggs: 4 large (use just the yolks for a richer sauce)
Pecorino Romano or Parmigiano Reggiano cheese: 1 cup, finely grated
Guanciale (or pancetta if guanciale is unavailable): 150g (5 oz), cut into small pieces
Freshly ground black pepper
Salt, to taste
Recommended Kitchen Gear
Large pot for boiling pasta
Large skillet or frying pan for cooking the guanciale or pancetta
Mixing bowl for combining eggs and cheese
Whisk or fork for beating the egg yolks
Cheese grater
Colander for draining pasta
Wooden spoon or spatula
Directions (How-to Make It)
Prepare the Ingredients: Start by grating the cheese and cutting the guanciale (or pancetta) into small pieces. Separate the egg yolks and beat them lightly, then mix in the grated cheese, adding plenty of freshly ground black pepper.
Cook the Pasta: Fill a large pot with water, add a generous amount of salt, and bring to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve about a cup of the pasta cooking water before draining.
Cook the Guanciale: While the pasta cooks, heat a large skillet or frying pan over medium heat. Add the guanciale (or pancetta) pieces and cook until they are crispy and golden brown, releasing their fat. Remove from the heat once done.
Combine Pasta and Guanciale: Drain the cooked spaghetti and add it to the skillet with the guanciale. Toss well to coat the pasta in the fat.
Add the Egg Mixture: Remove the skillet from the heat to prevent the eggs from scrambling. Quickly add the egg and cheese mixture to the pasta, tossing vigorously to combine everything without cooking the egg. The heat from the pasta and pan will gently cook the eggs, creating a creamy sauce. If the sauce seems too thick, add a little of the reserved pasta water until you reach your desired consistency.
Serve Immediately: Serve the spaghetti carbonara immediately, topped with additional grated cheese and freshly ground black pepper to taste
