Spaghetti Alla Carbonara is a classic Italian dish that’s creamy and comforting. Made with eggs, cheese, pancetta, and black pepper, it’s a quick favorite!
It’s a fun recipe that feels fancy but is super easy to make. I love tossing the hot pasta with the sauce and watching it become perfect and silky! 🍝
Key Ingredients & Substitutions
Spaghetti: Classic spaghetti works best for Carbonara, but you can swap in other pasta like fettuccine, linguine or bucatini. Just keep an eye on the cooking time!
Pancetta or Guanciale: I love using guanciale for its rich flavor, but if it’s hard to find, pancetta is a great alternative. In a pinch, you could use bacon, just be aware it’ll change the taste a bit.
Eggs: The eggs are what make the sauce creamy. Large eggs are standard, but if you want more richness, an extra yolk can be added. You could use egg substitutes, but it won’t be quite the same.
Pecorino Romano: While this cheese delivers a sharp taste, you could use Parmigiano-Reggiano for a milder flavor. Grate it fresh if you can—it’s worth it for the texture and taste!
How Do I Prevent Scrambled Eggs in My Sauce?
One of the biggest challenges in making Carbonara is avoiding scrambled eggs in your sauce. To achieve that creamy texture, you must add the egg mixture off the heat. Here’s how:
- Ensure the pasta is hot when you add it to the skillet with the pancetta. This residual heat will gently cook the eggs.
- Quickly pour the egg and cheese mixture over the pasta and toss vigorously. The key is to move quickly to coat the pasta without allowing the eggs to cook too fast.
- If the sauce seems too thick, gradually add reserved pasta water until you reach your desired creaminess.
With these tips, you can master a delicious Carbonara every time! Enjoy your cooking! 🍝
How to Make Spaghetti Alla Carbonara
Ingredients You’ll Need:
- 12 oz (340 g) spaghetti
- 4 oz (115 g) pancetta or guanciale, diced
- 2 large eggs
- 1 large egg yolk
- 1 cup (100 g) freshly grated Pecorino Romano cheese
- Freshly ground black pepper, to taste
- Salt, for pasta water
- Optional: finely chopped fresh parsley for garnish
Time Needed:
This recipe takes about 20 minutes in total. You’ll spend roughly 10 minutes preparing and cooking the pasta and pancetta, and about 10 more minutes for mixing and serving. Quick and delicious!
Step-by-Step Instructions:
1. Cook the Spaghetti:
Start by bringing a large pot of salted water to a boil. Once boiling, add the spaghetti and cook it according to the package instructions until it’s al dente, which is usually around 8-9 minutes. Keep an eye on it—it should be firm but not hard!
2. Prepare the Pancetta:
As the pasta cooks, heat a large skillet over medium heat. Add the diced pancetta (or guanciale) and sauté until it’s crispy and nicely browned, about 5-6 minutes. Once cooked, remove from heat and set aside. This adds a lovely flavor to your dish!
3. Whisk the Egg Mixture:
In a mixing bowl, whisk together the two large eggs, one egg yolk, and the freshly grated Pecorino Romano cheese until the mixture is smooth. Sprinkle in a good amount of freshly ground black pepper and whisk again. This will form the creamy base of your sauce.
4. Combine Pasta and Sauce:
When the spaghetti is cooked, reserve about 1 cup of the pasta cooking water, then drain the pasta. Next, quickly add the hot spaghetti to the skillet with the crispy pancetta. Make sure to do this off the heat to avoid scrambling the eggs!
5. Toss Everything Together:
Now it’s time to bring it all together! Pour the egg and cheese mixture over the hot pasta and quickly toss it with tongs or a fork until everything is well combined. The heat from the pasta will gently cook the eggs, creating a lovely, creamy sauce. If it seems too thick, gradually add some reserved pasta water until you reach your desired creaminess.
6. Serve and Enjoy:
Serve your Spaghetti Alla Carbonara immediately! Top with an extra sprinkle of grated Pecorino Romano, a bit of freshly ground black pepper, and if you like, a raw egg yolk on top for that extra touch. You can also sprinkle on some chopped parsley for color.
Dig in and enjoy your rich and authentic Spaghetti Alla Carbonara! Buon appetito! 🍝
Can I Use Different Pasta for Carbonara?
Absolutely! While spaghetti is traditional, feel free to substitute with other pasta types like fettuccine, linguine, or bucatini. Just be sure to adjust the cooking time as needed for different shapes!
Can I Make This Dish Without Pancetta or Guanciale?
If you’re looking for a substitution, you can use bacon instead, though the flavor will be slightly different. Alternatively, you can use a plant-based bacon for a vegetarian version, just keep in mind that the taste profile will change!
How Can I Make This Recipe Lighter?
To lighten up your Carbonara, consider using less cheese and egg yolks, or swapping in light cream for a creamy texture. You can also add vegetables like peas or spinach for extra nutrients!
What’s the Best Way to Store Leftover Carbonara?
Store leftovers in an airtight container in the fridge for up to 2 days. When reheating, do so gently on the stove with a splash of water or broth to help revive the creaminess. Microwaving is also an option, but be careful not to overheat!