Authentic Spaghetti Carbonara

The aroma of sizzling pancetta fills the air as you prepare to dive into an Authentic Spaghetti Carbonara Recipe that will make your taste buds dance. Imagine creamy pasta enveloped in a velvety sauce, with crispy bits that add crunch and flavor—it’s a culinary daydream that’s about to come true.

Picture this: the first time I attempted this dish for my family. I felt like a contestant on a cooking show—nervous yet excited. The moment I served it, their eyes lit up like they had just seen a puppy video. That magical connection made me realize how special this dish is for gatherings or cozy nights in.

I remember the first time I made this dish; my friends couldn’t stop raving about it.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Spaghetti: Opt for high-quality pasta; it holds onto the sauce beautifully and enhances the overall flavor.
• Pancetta or Guanciale: Choose fresh meat for that crispy texture and savory taste that defines carbonara.
• Eggs: Large eggs work best—use fresh ones to ensure creamy richness in your sauce.
• Parmesan Cheese: Grate it fresh for maximum flavor; pre-grated doesn’t compare when it comes to creaminess.
• Black Pepper: Freshly cracked pepper adds warmth and spice; don’t skimp on it.
• Salt: Use sparingly since both the cheese and meat provide saltiness.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make It Together

Prepare Your Ingredients: Gather all ingredients before you start cooking; this will save you time and sanity later on.

Cook the Pasta: Bring a large pot of salted water to boil. Add spaghetti and cook until al dente, stirring occasionally until it’s tender but firm.

Crisp the Pancetta: In a large skillet over medium heat, cook pancetta until crispy and golden brown. Let the enticing aroma fill your kitchen.

Mix Eggs and Cheese: In a bowl, whisk together eggs and grated Parmesan cheese until smooth. This mixture will create your creamy sauce later.

Combine Everything Together: Drain pasta (reserve some cooking water) and add it directly to the skillet with pancetta. Remove from heat and stir in egg mixture quickly to avoid scrambling.

Add Cooking Water as Needed: If the sauce is too thick, add reserved pasta water gradually until you achieve a silky consistency that clings beautifully to your spaghetti.

Now you have an authentic spaghetti carbonara ready to impress everyone around your table. Serve immediately with extra cheese and cracked pepper on top for that professional touch.

Enjoy every mouthful of this velvety delight while imagining yourself dining in a quaint Roman trattoria.

Perfecting the Cooking Process

Start by cooking the pasta until al dente while rendering the pancetta until crispy; combine them with the sauce immediately for the best results.

Add Your Touch

Feel free to swap pancetta for guanciale or even bacon if necessary. Add crushed black pepper for an extra kick.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on low heat to avoid drying out.

I remember the first time I made this dish; my friends raved about how it tasted just like their favorite Italian restaurant. It felt like a culinary victory.

FAQ

What type of pasta is best for spaghetti carbonara?

Spaghetti is traditional, but fettuccine or bucatini also work well with this recipe.

Can I use cream in my carbonara?

Authentic carbonara doesn’t use cream; it relies on eggs and cheese for richness.

How do I prevent my eggs from scrambling?

Toss pasta off heat and add egg mixture quickly while stirring continuously to create a creamy sauce.

Authentic Spaghetti Carbonara Recipe for Beginners

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Spaghetti Carbonara is a classic Italian pasta dish made with simple, fresh ingredients: eggs, cheese, pancetta (or bacon), and black pepper. The creamy sauce is created by tossing the hot pasta with the egg mixture, resulting in a rich and velvety dish. Perfect for a quick weeknight meal or a special dinner, this traditional recipe is a true comfort food.

 

• Author: Mason Recipes
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• 12 oz spaghetti
• 4 oz pancetta or guanciale (or bacon), diced
• 2 large eggs
• 2 large egg yolks
• 1 cup grated Parmesan or Pecorino Romano cheese (plus extra for serving)
• 1 teaspoon freshly ground black pepper (or to taste)
• Salt, to taste
• 1 tablespoon olive oil (optional, for cooking pancetta)

Instructions

• Cook the pasta:
  • Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
• Cook the pancetta:
  • While the pasta cooks, heat a large skillet over medium heat. Add the diced pancetta or guanciale (and olive oil if needed) and cook until crispy, about 5-7 minutes. Remove the skillet from heat and set aside.
• Prepare the sauce:
  • In a medium bowl, whisk together the eggs, egg yolks, grated cheese, and freshly ground black pepper until smooth.
• Combine pasta and sauce:
  • Add the drained spaghetti to the skillet with the pancetta (off the heat). Toss to coat the pasta in the rendered fat.
  • Slowly pour the egg and cheese mixture over the pasta, tossing quickly to coat the pasta and create a creamy sauce. The residual heat from the pasta will cook the eggs. If needed, add a splash of the reserved pasta water to achieve the desired consistency.
• Serve:
  • Divide the pasta among serving plates. Top with additional grated cheese and a sprinkle of black pepper. Serve immediately.

Notes

• Use freshly grated cheese for the best flavor and texture.
• To prevent scrambling the eggs, ensure the skillet is not too hot when adding the egg mixture.
• For added flavor, you can toss in minced garlic when cooking the pancetta, though traditional carbonara doesn’t include garlic.
• This dish is best served fresh; leftovers may lose their creamy texture.

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