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Classic Spaghetti Carbonara is more than just a meal—it's a celebration of simplicity and flavor that has captured the hearts and palates of people around the world. This traditional Italian dish, originating from the Lazio region, particularly Rome, showcases the beauty of a few high-quality ingredients coming together to create something truly special. With its creamy texture, savory guanciale, and the perfect hint of cheese, Carbonara is a dish that evokes warmth and comfort, making it a staple in homes and restaurants alike.

Classic Spaghetti Carbonara

Discover the joy of preparing Classic Spaghetti Carbonara, a traditional Italian dish that celebrates simplicity and rich flavors. Learn how to create the perfect creamy sauce using high-quality ingredients like guanciale, eggs, and Pecorino Romano cheese. Our step-by-step guide ensures you achieve that authentic taste and texture, with tips on getting crispy guanciale and the ideal al dente pasta. Perfect for cozy dinners, this dish will surely impress family and friends!
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Ingredients
  

400g spaghetti

150g guanciale (or pancetta if unavailable), diced

3 large eggs

100g Pecorino Romano cheese, finely grated (plus extra for serving)

1 clove of garlic, whole (optional)

Freshly cracked black pepper, to taste

Salt (for pasta water)

Fresh parsley, chopped (for garnish, optional)

Instructions
 

Cook the Spaghetti: Begin by filling a large pot with water. Add a generous pinch of salt and bring it to a rolling boil. Once boiling, add the spaghetti and cook according to the package instructions, aiming for al dente texture. Before draining, reserve about 1 cup of the pasta cooking water to adjust the sauce later if necessary.

    Prepare the Guanciale: While the spaghetti is cooking, take a large frying pan and heat it over medium heat. Add the diced guanciale (or pancetta) along with the whole garlic clove if you choose to use it. Cook the meat for about 5-7 minutes, stirring occasionally, until it turns crispy and golden brown. After cooking, remove the garlic clove and discard it to avoid overpowering the dish.

      Make the Sauce: In a separate mixing bowl, crack the eggs and whisk them together with the grated Pecorino Romano cheese until the mixture is smooth and well combined. Season this mixture liberally with freshly cracked black pepper, as it adds depth and flavor to your sauce.

        Combine Pasta and Guanciale: Once the spaghetti is cooked to your liking, drain it in a colander, ensuring you save that essential pasta water. Immediately transfer the hot spaghetti to the pan with the crispy guanciale. Toss the pasta well to coat it in the rendered fat and infuse it with flavor.

          Create Carbonara Sauce: With the pan off the heat, swiftly pour the egg and cheese mixture over the hot spaghetti. Toss vigorously to combine, ensuring the noodles are well-coated and the sauce emulsifies. If the sauce appears too thick, gradually add small amounts of the reserved pasta water until achieving a silky consistency. The heat from the spaghetti will gently cook the eggs, resulting in a luxurious, creamy sauce.

            Serve: Plate your spaghetti carbonara immediately for the best experience. Top each serving generously with extra grated Pecorino Romano cheese, a sprinkle of freshly cracked black pepper, and chopped parsley for an additional burst of color and flavor, if desired. Enjoy your authentic Italian dish with a smile!

              Prep Time, Total Time, Servings: 10 minutes | 20 minutes | Serves 4