Authentic Spaghetti Carbonara
This authentic spaghetti carbonara recipe delivers a rich, silky sauce using just a handful of traditional ingredients. With no cream involved, the magic comes from perfectly balancing eggs, cheese, and pasta water to create a smooth, glossy coating that clings to every strand.
Ingredients
Main Ingredients
- 400 g spaghetti
- 150 g guanciale cut into small pieces
- 3 egg yolks
- 1 egg whole
- 80 g Pecorino Romano cheese finely grated
- 1 tsp black pepper freshly ground
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti until al dente.
- While the pasta cooks, place guanciale in a cold pan and cook over medium heat until crispy and the fat is rendered.
- In a bowl, whisk together egg yolks, whole egg, grated Pecorino Romano, and black pepper until smooth.
- Reserve about 1 cup of pasta water, then drain the spaghetti.
- Add the hot pasta to the pan with guanciale, removing the pan from direct heat.
- Quickly pour in the egg and cheese mixture while tossing continuously to create a creamy sauce.
- Add reserved pasta water a little at a time until the sauce becomes smooth and glossy.
- Serve immediately with extra Pecorino Romano and black pepper on top.
Notes
Always remove the pan from heat before adding the egg mixture to prevent scrambling. Use finely grated cheese for a smoother sauce. Carbonara is best served immediately, as reheating can affect texture. If guanciale is unavailable, pancetta can be used as a substitute.