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Spaghetti alla Carbonara

Carbonara is made with guanciale (cured pork), eggs, Pecorino Romano cheese, spaghetti pasta, and lots of black pepper. Italians don't add extra ingredients like cream, milk, garlic, or onions. Try this recipe if you want to make an authentic, creamy carbonara that comes straight from Italy, where I live. Buon appetito!
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course lunch/dinner
Cuisine Italian
Servings 4 people
Calories 3751.9 kcal

Equipment

  • 1 Large Skillet For rendering guanciale
  • 1 Large Pot For cooking spaghetti
  • 1 Mixing Bowl For preparing the egg mixture
  • 1 Whisk For combining eggs and cheese
  • 1 Slotted Spoon or Tongs For handling guanciale and stirring pasta

Ingredients
  

Main

  • 2 teaspoons olive oil
  • 1 pound guanciale cured pork cheek, diced
  • 1 16 ounce package spaghetti
  • 3 large eggs
  • 10 tablespoons grated Pecorino Romano cheese divided
  • salt and freshly ground black pepper to taste

Instructions
 

  • Heat olive oil in a large skillet over medium heat; add guanciale (see Cook's Note). Cook, turning occasionally, until evenly browned and crispy, 5 to 10 minutes. Remove from heat and drain on paper towels. Dotdash Meredith Food Studios
  • Bring a large pot of salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain and return to the pot. Let cool, stirring occasionally, about 5 minutes. Dotdash Meredith Food Studios
  • Whisk eggs, 1/2 of the Pecorino Romano cheese, and some black pepper in a bowl until smooth and creamy. Dotdash Meredith Food Studios
  • Pour egg mixture over pasta, stirring quickly, until creamy and slightly cooled. Stir in guanciale. Dotdash Meredith Food Studios
  • Top with remaining Pecorino Romano cheese and more black pepper. DOTDASH MEREDITH FOOD STUDIOS 

Notes

1. Guanciale Quality: Source high-quality guanciale for the most authentic flavor. Render it slowly over medium heat to achieve maximum crispness and allow its flavorful fat to render out. While the recipe suggests draining, reserving a tablespoon or two of the rendered fat to toss with the pasta before adding the egg mixture will greatly enhance richness.
2. Reserved Pasta Water: Although not explicitly mentioned in the steps, always reserve at least 1 cup of the starchy pasta water before draining the spaghetti. This liquid is crucial for emulsifying the egg and cheese mixture into a silky, creamy sauce if it becomes too thick. Add it gradually, a tablespoon at a time, while stirring continuously.
3. Temperature Control: The 'cooling' step for the pasta is vital. If the pasta is too hot, the eggs will scramble; if too cold, the sauce won't emulsify properly. The goal is warm enough to gently cook the eggs into a creamy sauce without scrambling. Stir vigorously and continuously.
4. Freshly Grated Cheese & Pepper: Use freshly grated Pecorino Romano for superior flavor. Freshly ground black pepper is essential; it's a co-star in Carbonara.