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Authentic Spaghetti alla Carbonara

Authentic Spaghetti alla Carbonara

This recipe features a classic Italian dish made with spaghetti, guanciale, egg yolks, and cheese, creating a rich and creamy sauce.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 people
Course: Dinner
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

The Pasta
  • 200 g Spaghetti High-quality durum wheat pasta cooked al dente.
The Sauce & Protein
  • 100 g Guanciale Sliced into small strips and fried until crispy. Pancetta can be used as a substitute.
  • 4 units Fresh Egg Yolks To create the rich, golden, and silky sauce.
  • 50 g Pecorino Romano Finely grated to thicken the emulsion.
  • 30 g Parmigiano Reggiano Often mixed with Pecorino for a balanced flavor.
The Seasoning
  • to taste Freshly Cracked Black Pepper Used generously for a spicy contrast.
  • splash ml Pasta Water To emulsify the cheese and egg into a creamy sauce.

Equipment

  • Pot
  • Frying Pan

Method
 

  1. Cook spaghetti in boiling salted water until al dente. Reserve some pasta water before draining.
  2. Fry guanciale in a frying pan until the fat is rendered and crispy. Remove from heat.
  3. In a bowl, whisk together egg yolks, Pecorino Romano, and Parmigiano Reggiano.
  4. Add the hot spaghetti to the guanciale and mix well. Quickly stir in the egg and cheese mixture, adding pasta water as needed to create a creamy sauce.
  5. Season with freshly cracked black pepper and serve immediately.

Notes

For a different flavor, you can substitute pancetta for guanciale. Always serve immediately for the best texture.