Italian Spaghetti Carbonara is a classic Roman dish known for its rich, creamy texture and hearty flavors. This authentic recipe features a blend of simple but decadent ingredients that coalesce into a restaurant-quality meal. The star of the dish is the luscious sauce made from eggs, Parmesan cheese, and pancetta. When combined with perfectly cooked spaghetti, it creates a dish that’s both comforting and luxurious. Whether you’re a novice cook or an experienced chef, this recipe will guide you through the steps to create an impressive, mouth-watering Carbonara.
Ingredients
- 400g spaghetti
- 200g pancetta or guanciale, diced
- 4 large eggs
- 1 cup freshly grated Parmesan cheese (plus extra for serving)
- 2 cloves garlic, peeled and smashed
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
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Cook the spaghetti: 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 the pasta water before draining the spaghetti.
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Prepare the pancetta: While the pasta is cooking, heat a large skillet over medium heat. Add the diced pancetta or guanciale and the smashed garlic cloves. Cook until the meat is crispy and the fat has rendered out, about 5-7 minutes. Remove the garlic cloves and discard them.
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Make the sauce: In a medium bowl, whisk together the eggs and Parmesan cheese until well combined. Season with a pinch of salt and a generous amount of black pepper.
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Combine pasta and pancetta: Add the drained spaghetti to the skillet with the pancetta. Toss to combine, ensuring the pasta is well coated with the rendered fat.
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Mix with the sauce: Remove the skillet from the heat. Pour the egg and cheese mixture over the pasta, tossing quickly to prevent the eggs from scrambling. The residual heat from the pasta will cook the eggs and create a creamy sauce. If needed, add some reserved pasta water a little at a time to reach the desired consistency.
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Season and serve: Taste and adjust seasoning with more salt and pepper if needed. Plate the spaghetti Carbonara immediately, garnishing with additional freshly grated Parmesan cheese and chopped parsley if using.
Servings
This recipe serves 4 people.
Nutritional Information for One Serving
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 20 g |
| Carbohydrates | 55 g |
| Fat | 15 g |
| Saturated Fat | 6 g |
| Cholesterol | 195 mg |
| Sodium | 750 mg |
| Fiber | 3 g |
| Sugar | 2 g |
| Calcium | 100 mg |
| Iron | 2 mg |
Detailed Tips for Preparing the Recipe
- Choose the Right Pasta: Use good-quality spaghetti made from durum wheat for the best texture.
- Pancetta or Guanciale: For an authentic taste, use guanciale (cured pork cheek), but pancetta can be a suitable substitute.
- Perfect Egg Mixture: Whisk fresh, organic eggs with finely grated Pecorino Romano cheese until smooth and creamy.
- Cook Pasta Al Dente: Ensure the pasta is cooked to an al dente texture, which means it should be firm to the bite.
- Reserve Pasta Water: Save some of the pasta cooking water to help emulsify the sauce.
- Heat Control: Cook the pancetta or guanciale over medium heat to render the fat without burning.
- Combine Off Heat: Mix the pasta with the egg mixture and pancetta off the heat to prevent the eggs from scrambling.
- Use Freshly Ground Black Pepper: Freshly grind black pepper directly into the dish for a burst of flavor.
- Serve Immediately: Serve the spaghetti carbonara immediately after preparation for the best texture and taste.
Skill (Difficulty) Level
Intermediate
Recipe Course (Category) and Recipe Cuisine
- Course: Main Course
- Cuisine: Italian
Serving and Presentation Recommendations
Serve the spaghetti carbonara in a large, shallow bowl to allow even distribution of the sauce. Garnish it with an extra sprinkle of Pecorino Romano cheese and a few turns of freshly ground black pepper. For a touch of color, add a sprig of fresh parsley on top. Pair it with a crisp white wine such as Pinot Grigio or Sauvignon Blanc. Accompany the dish with a light green salad dressed in lemon vinaigrette and a slice of garlic bread on the side.
Storage Conditions
Spaghetti carbonara is best enjoyed freshly prepared. However, if you need to store leftovers, allow the dish to cool to room temperature, then transfer it to an airtight container. Refrigerate for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of reserved pasta water to retain moisture and creaminess. Freezing is not recommended, as the texture of the sauce can deteriorate.
Health Benefits
- Protein-Rich: The dish provides a good amount of protein from the eggs and pancetta, which is essential for muscle repair and growth.
- Carbohydrates for Energy: The spaghetti offers carbohydrates that fuel your body’s energy needs.
- Calcium: Pecorino Romano cheese is a great source of calcium, important for healthy bones and teeth.
- Flavorful Yet Moderate in Calories: Although rich and indulgent in flavor, a single serving is moderate in calorie content if eaten as part of a balanced diet.
Recommendations for Vegans
Traditional spaghetti carbonara cannot be made vegan as it relies heavily on eggs, pancetta, and cheese. However, a vegan version could be attempted by substituting:
- Pancetta: Use smoky tofu or tempeh bacon as a meat substitute.
- Egg Mixture: Blend silken tofu with nutritional yeast, black salt (kala namak) for that eggy flavor, and some plant-based milk to create a creamy sauce.
- Cheese: Use a vegan Parmesan or make your own with cashews, nutritional yeast, and a bit of garlic powder.
Adjust these ingredients to your preference to create a vegan-friendly version of this beloved Italian classic.
