Indulge in the rich flavors of Italy with this authentic carbonara recipe. Featuring perfectly cooked spaghetti tossed with crispy guanciale or and a creamy sauce made from eggs, pecorino romano, and parmesan cheese, this classic dish is a celebration of simplicity and tradition.
Ingredients
- 250g spaghetti
- 150g guanciale or pancetta, diced
- 3 large eggs
- 50g pecorino romano cheese, grated
- 50g parmesan cheese, grated
- Freshly ground black pepper
- Salt
- Extra virgin olive oil
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve about 1 cup of pasta water, then drain the spaghetti.
- While the pasta is cooking, heat a drizzle of olive oil in a large skillet over medium heat. Add the diced guanciale and cook until it’s golden and crispy, about 5-7 minutes. Remove from heat and set aside.
- In a mixing bowl, whisk together the eggs, grated pecorino romano cheese, and grated parmesan cheese until well combined. Season with a generous amount of freshly ground black pepper.
- Once the spaghetti is cooked and drained, return it to the pot off the heat. Quickly pour the egg and cheese mixture over the hot spaghetti, using tongs to toss and coat the pasta evenly. The residual heat from the pasta will cook the eggs, creating a creamy sauce.
- Add the cooked guanciale or pancetta to the pasta, along with a splash of the reserved pasta water. Toss everything together until the sauce is smooth and creamy, adding more pasta water if needed to reach the desired consistency.
- Serve the carbonara immediately, garnished with extra grated cheese and a sprinkle of black pepper. Enjoy this authentic Italian classic with family and friends!
