Spaghetti Alla Carbonara is a simple Italian favorite that’s creamy and full of flavor! With just pasta, eggs, cheese, and crispy pancetta, it’s a quick meal that feels fancy.
I love how easy it is to whip up on a busy night! Just toss everything together and enjoy. Plus, I can never resist sneaking an extra bite of that cheesy goodness! 🍝
Key Ingredients & Substitutions
Spaghetti: This is the classic pasta choice for Carbonara. If you’re in a pinch, you can swap it for fettuccine or linguine. Both will work, but spaghetti gives that traditional look.
Guanciale or Pancetta: Guanciale is the authentic choice, but if you can’t find it, pancetta is a good alternative. You can also use bacon, though it will change the flavor a bit. I find the richness of guanciale really shines in this dish!
Eggs: Using whole eggs plus an extra yolk provides the best creaminess. If you’re concerned about raw eggs, you can try using pasteurized eggs to ease your mind.
Pecorino Romano: This cheese brings the signature sharpness. If you’re unable to find it, you can substitute with Parmesan, but the flavor will be milder. For a personal touch, I often mix both cheeses!
How Do I Ensure a Silky Sauce Without Scrambling the Eggs?
Creating that creamy sauce without scrambling the eggs can be tricky, but it’s all about timing and technique. Here’s how to do it right:
- First, make sure to remove the skillet from heat before you add the egg mixture. The residual warmth from the spaghetti will gently cook the eggs.
- Toss the hot pasta thoroughly to combine with the guanciale and quickly add in the egg mixture while continuously tossing. This helps keep the eggs from cooking too fast.
- If the sauce is too thick, gradually mix in some reserved pasta water, a little at a time. This will loosen it up and create that coveted creamy texture.
Remember, the secret to a perfect Carbonara is in the blend of heat and constant motion!
Spaghetti Alla Carbonara
Ingredients You’ll Need:
For the Dish:
- 400g (14 oz) spaghetti
- 150g (5 oz) guanciale or pancetta, diced
- 3 large eggs
- 1 large egg yolk (optional for extra creaminess)
- 1 cup (100g) Pecorino Romano cheese, finely grated
- Freshly ground black pepper, to taste
- Salt, for pasta water
- Fresh parsley, finely chopped (optional, for garnish)
How Much Time Will You Need?
This delicious Spaghetti Alla Carbonara can be prepared in about 20-25 minutes! You’ll spend a few minutes boiling the pasta, cooking the guanciale, and mixing everything together for a quick yet satisfying meal.
Step-by-Step Instructions:
1. Cook the Spaghetti:
Start by bringing a large pot of salted water to boil. Once boiling, add the spaghetti and cook according to the package instructions until it’s al dente, which typically takes about 8-10 minutes. Remember to stir occasionally so it doesn’t stick together!
2. Prepare the Guanciale:
While the pasta cooks, heat a large skillet over medium heat. Add the diced guanciale or pancetta to the skillet. Cook it for about 5-7 minutes until it becomes crispy and golden. Once done, turn off the heat and let it sit.
3. Mix the Eggs and Cheese:
In a separate bowl, whisk together the eggs, additional egg yolk (if using), and the grated Pecorino Romano cheese. Don’t forget to add a generous amount of freshly ground black pepper. This mixture should be smooth and creamy!
4. Combine Pasta and Guanciale:
When the spaghetti is done, reserve about 1 cup of the pasta cooking water and then drain the rest. Immediately add the hot spaghetti to the skillet with the crispy guanciale, tossing well to coat all the pasta in that delicious, rendered fat.
5. Create the Creamy Sauce:
Now, remove the skillet from the heat. Quickly pour the egg and cheese mixture over the spaghetti. Toss rapidly to combine, allowing the heat from the pasta to cook the eggs gently. If the sauce seems too thick, gradually add some reserved pasta water until you reach your desired silky texture.
6. Serve and Garnish:
Serve the pasta immediately, topped with extra Pecorino Romano, a sprinkle of freshly ground black pepper, and a bit of chopped parsley if you fancy! Enjoy your beautiful plate of Spaghetti Alla Carbonara!
This dish is a true classic that’s rich, creamy, and irresistibly delicious—perfect for any occasion!
Can I Use Different Pasta for Carbonara?
While spaghetti is the traditional choice, you can absolutely use fettuccine or linguine if you prefer! Just keep in mind that the dish will produce a slightly different presentation.
What If I Can’t Find Guanciale?
No worries! Pancetta is a great substitute and is more widely available. If you use bacon, just know that the flavor will differ a bit, but it will still be delicious!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. When reheating, add a splash of water or broth to the pasta to help revive the creamy sauce, and warm it gently on the stove.
Can I Make This Recipe Vegetarian?
To make a vegetarian version of Carbonara, consider using sautéed mushrooms or smoked tofu as a substitute for guanciale. While it changes the flavor, it still creates a hearty dish!