Spaghetti Carbonara Recipe – A Taste Of Italy
Spaghetti Carbonara is the epitome of Roman cuisine, showcasing how a handful of high-quality ingredients can create something truly extraordinary. This iconic pasta dish, born in the streets of Rome, has become a symbol of Italian culinary excellence.
The secret to perfect carbonara lies in the technique and timing. While the ingredient list is deceptively simple, mastering the silky smooth sauce requires attention to detail and practice. This recipe has been refined to ensure consistent results while maintaining authentic flavors.
Spaghetti Carbonara – Ingredients & Instructions
Ingredients
- 350g high-quality spaghetti
- 200g guanciale, cut into thick batons
- 4 fresh egg yolks plus 1 whole egg
- 100g pecorino Romano, finely grated
- 2g freshly ground black pepper
- Sea salt for pasta water
Method
Preparation
- Beat egg yolks and whole egg with pecorino Romano and black pepper until smooth and well combined
- Cut guanciale into 1cm thick batons, keeping fat intact
Critical Steps
- Cook spaghetti in heavily salted water until just before al dente
- Meanwhile, cook guanciale in a cold, dry pan over medium heat until fat renders and meat turns golden (about 7 minutes)
- Reserve 1 cup of pasta water before draining
- Important Temperature Control: Remove guanciale pan from heat for 30 seconds before adding pasta
- Add pasta to pan with guanciale, toss well to coat with fat
- The Crucial Moment: Move pan away from heat source completely, wait 30 seconds
- Add egg mixture and 1/4 cup pasta water, stirring vigorously with wooden spoon in figure-eight motion
- Keep stirring while gradually adding more pasta water until sauce becomes silky and coats pasta (about 1 minute)
Top Tips
- Always use room temperature eggs for smoother sauce
- Never add cream – the creaminess comes from the emulsion of eggs and pasta water
- Use the highest quality guanciale you can find
- Save more pasta water than you think you’ll need
- Warm serving bowls before plating
Different Variations
Carbonara Bianca
- Use only egg whites for a lighter version
Vegetarian Version
- Replace guanciale with sautéed mushrooms
- Add extra pecorino for umami
Modern Twist
- Add fresh peas in spring
- Try with bucatini pasta for extra texture
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 650 |
| Protein | 28g |
| Carbohydrates | 71g |
| Fat | 29g |
| Fiber | 3g |
| Sodium | 890mg |
FAQ
Why did my eggs scramble?
The pan was too hot when adding the egg mixture. Always remove from heat and wait 30 seconds before adding eggs.
Can I use bacon instead of guanciale?
While pancetta or bacon can work, they won’t provide the authentic flavor of guanciale. The dish will still be delicious but different.
Can I make carbonara in advance?
Carbonara is best served immediately. The sauce can become thick and lose its silky texture when reheated.
Why is my sauce too dry/wet?
The key is pasta water – add it gradually until you achieve the desired consistency. The sauce will continue to thicken as it cools.
