This classic Italian dish combines spaghetti with a creamy sauce made from eggs, cheese, and crispy pancetta. It’s quick, satisfying, and oh-so-delicious!
Whenever I make carbonara, I can’t resist the smell of sizzling pancetta. Just make sure you mix the eggs off the heat to avoid scrambling them—trust me, it’s worth it!
Key Ingredients & Substitutions
Spaghetti: Traditional spaghetti works best, but you can use any long pasta, like fettuccine or bucatini. Just ensure it’s thick enough to hold the sauce.
Guanciale or Pancetta: Guanciale is the traditional choice, offering a unique flavor. If unavailable, pancetta or even bacon can work in a pinch, although they will change the taste slightly.
Eggs: Fresh large eggs are essential for a creamy sauce. If you’re concerned about raw eggs, use pasteurized eggs instead.
Pecorino Romano: This cheese adds a sharp flavor. You could substitute Parmigiano-Reggiano if you prefer a milder taste, but it won’t be as authentic.
How Do I Keep the Eggs from Scrambling?
The key to a perfect carbonara sauce is to mix the eggs off the heat. Here’s how to do it right:
- Turn off the heat before adding the egg mixture to the pasta; the residual heat will cook the eggs gently.
- Toss the pasta and guanciale well before adding the egg mixture. This helps the noodles and fat cool slightly.
- Use a bit of reserved pasta water to create a smoother sauce. This controls cooking and helps achieve a creamy texture without scrambling the eggs.
Pay close attention to timing, and you’ll have a creamy and delicious spaghetti alla carbonara!
How to Make Spaghetti Alla Carbonara
Ingredients You’ll Need:
For The Pasta:
- 400g spaghetti
For The Sauce:
- 150g guanciale or pancetta, diced
- 3 large eggs
- 1 cup (100g) Pecorino Romano cheese, finely grated
- Freshly ground black pepper
- Salt (for pasta water)
How Much Time Will You Need?
This recipe will take about 20-25 minutes from start to finish. You’ll spend around 10 minutes prepping, and another 10-15 minutes cooking, making it perfect for a quick yet delicious meal!
Step-by-Step Instructions:
1. Cooking the Pasta:
Start by bringing a large pot of salted water to a boil. When it’s bubbling, add the spaghetti. Cook the pasta according to the package instructions until it’s al dente, which usually takes about 8-10 minutes. Remember to stir occasionally to prevent sticking!
2. Preparing the Guanciale:
While your pasta is boiling, grab a large skillet and heat it over medium heat. Add the diced guanciale or pancetta. Cook it until it becomes crispy and has released its flavorful fat, about 5-7 minutes. Once done, take it off the heat but keep it in the skillet to maintain warmth.
3. Mixing the Egg Mixture:
In a mixing bowl, whisk together the eggs, finely grated Pecorino Romano cheese, and a good amount of freshly ground black pepper. This mixture will create your creamy sauce.
4. Combining Everything:
When your pasta is ready, save about 1 cup of the cooking water and then drain the spaghetti. Quickly add the hot pasta into the skillet with the guanciale—make sure to do this off the heat to prevent scrambling the eggs!
5. Creating the Sauce:
Pour the egg and cheese mixture over the hot pasta. Toss everything together vigorously so the sauce coats the spaghetti evenly. If the sauce looks too thick, add a bit of the reserved pasta water, a little at a time, to adjust the consistency until it’s creamy.
6. Serving It Up:
Serve your spaghetti alla carbonara immediately. Top each serving with more grated Pecorino Romano and an extra sprinkle of black pepper for flavor. Enjoy every delicious bite!
This simple yet scrumptious spaghetti alla carbonara is a classic that brings the taste of Italy right to your kitchen. Buon appetito!
Can I Use Bacon Instead of Guanciale?
Yes, you can use bacon if guanciale is unavailable, but keep in mind that it will change the flavor slightly. Bacon is often smoky, while guanciale has a more delicate, sweet taste. Adjust the cooking time accordingly, as bacon might cook faster.
What If I Don’t Have Pecorino Romano? Can I Use Another Cheese?
Absolutely! While Pecorino Romano is traditional and adds a nice sharpness, you can substitute it with Parmigiano-Reggiano or even Grana Padano. Just know that the flavor will be milder, but still delicious!
Can I Make This Recipe Vegetarian?
To make a vegetarian version, you can replace the guanciale with sautéed mushrooms or smoked paprika to add a different flavor profile. You can also include some sautéed garlic for added depth.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, add a splash of water and gently warm on the stove over low heat. Be careful not to overcook it to prevent the eggs from scrambling!