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Spaghetti Carbonara is more than just a meal; it’s a celebration of Italian culinary tradition, simplicity, and flavor. Hailing from the heart of Rome, this dish has earned its place as a beloved favorite both in Italy and around the world. What makes Carbonara special is its straightforward approach, relying on a handful of quality ingredients to create a symphony of taste and texture that is truly unforgettable.

Spaghetti Carbonara

Discover the timeless charm of Classic Roman-Style Spaghetti Carbonara, a dish that perfectly embodies Italy's culinary heritage. With just a few quality ingredients like spaghetti, guanciale, eggs, and Pecorino Romano cheese, you can create a rich and creamy sauce that transforms your meal into a culinary celebration. This article offers an authentic recipe, tips for selecting the right ingredients, and step-by-step guidance to master this classic dish at home. Enjoy the delightful flavors and the cultural significance behind every bite of Carbonara!
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Ingredients
  

400g spaghetti

150g guanciale (or pancetta), diced

3 large eggs

100g pecorino romano cheese, grated

50g parmesan cheese, grated

Freshly cracked black pepper, to taste

Salt, for pasta water

Fresh parsley, chopped (for garnish, optional)

Instructions
 

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente.

    While the pasta cooks, heat a large skillet over medium heat. Add the diced guanciale and cook until it becomes crispy and golden, about 5-7 minutes. Remove from heat and set aside, leaving the rendered fat in the skillet.

      In a mixing bowl, whisk together the eggs, pecorino romano, parmesan, and a generous amount of freshly cracked black pepper until well combined. This mixture will form the sauce.

        Once the spaghetti is cooked, reserve about 1 cup of the pasta water, then drain the pasta. Quickly add the hot pasta to the skillet with the guanciale, tossing to combine and allowing the hot pasta to slightly cool for a moment (so it doesn’t scramble the eggs).

          Remove the skillet from the heat and immediately pour the egg and cheese mixture over the spaghetti. Quickly toss everything together, adding reserved pasta water a little at a time to create a creamy sauce. The heat from the pasta will gently cook the eggs.

            Adjust the consistency of the sauce by adding more pasta water if needed. It should be silky and coat the spaghetti well.

              Serve immediately, garnished with additional grated cheese, freshly cracked black pepper, and chopped parsley if desired.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4