Spaghetti Carbonara Recipe

There’s something magical about Spaghetti Carbonara – a creamy, silky sauce that clings to al dente pasta, with savory pancetta and a rich, cheesy flavor. This classic Italian dish is comfort food at its finest, yet it’s surprisingly simple to make.

I first fell in love with carbonara while dining at a small trattoria in Rome. One bite of the velvety sauce and crispy pancetta, and I was hooked. Back home, I couldn’t wait to recreate that unforgettable dish, and this recipe is the result.

Let’s dive into why you’ll love making this Spaghetti Carbonara at home.

Why You’ll Love This Spaghetti Carbonara Recipe

Get ready to embrace the joy of cooking a dish that’s as easy as it is delicious. Spaghetti Carbonara is a timeless classic for good reason:

First, it’s incredibly quick to make. With just a handful of ingredients and 20 minutes, you can have a restaurant-quality meal on the table. Perfect for busy nights or last-minute dinner plans.

Second, it uses simple, pantry-friendly ingredients. Pasta, eggs, cheese, and pancetta are the stars of this dish. No heavy cream required – the sauce is made creamy by emulsifying the eggs and cheese with hot pasta water.

Third, it’s elegant yet comforting. Spaghetti Carbonara feels fancy enough for a dinner party but is so satisfying you’ll want to make it for weeknight dinners.

Finally, it’s a crowd-pleaser. Adults and kids alike love the rich, cheesy flavor and crispy pancetta. Plus, it’s easy to scale up for a gathering or pair with a crisp salad for a full meal.

Ingredients Notes

The beauty of Spaghetti Carbonara lies in its simplicity. Here’s what you’ll need to make it perfectly every time:

• Spaghetti: Traditional and ideal for Carbonara. You can substitute with bucatini or fettuccine if preferred, but spaghetti is classic for its ability to hold the creamy sauce.
• Pancetta or Guanciale: Authentic Carbonara calls for guanciale, a cured pork cheek, but pancetta is a common substitute. Both add a salty, savory bite. Bacon can work in a pinch, but it’s less traditional.
• Eggs: Whole eggs combined with egg yolks create the base for the creamy sauce. The yolks add richness, while the whites help with structure.
• Pecorino Romano: Freshly grated Pecorino Romano gives Carbonara its signature sharp, tangy flavor. Parmesan cheese can be used if you prefer a milder taste.
• Garlic: A clove of garlic adds a subtle aromatic flavor when sautéed with the pancetta.
• Black Pepper: Coarsely ground black pepper is essential for flavor and texture. Don’t skip this – it balances the dish beautifully.

You’ll also need a large pot for cooking the pasta and a heatproof mixing bowl to toss the pasta and sauce together.

How To Make Spaghetti Carbonara

Making Spaghetti Carbonara is all about timing and technique. Follow these steps for foolproof results:

1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the spaghetti until al dente, according to package directions. Reserve 1 cup of the pasta water before draining.
2. Prepare the Sauce Base: In a mixing bowl, whisk together 2 large eggs and 2 egg yolks until smooth. Stir in 1 cup of grated Pecorino Romano and a generous amount of freshly cracked black pepper. Set aside.
3. Cook the Pancetta: Heat a large skillet over medium heat. Add 4 ounces of diced pancetta (or guanciale) and cook until golden brown and crispy, about 5-7 minutes. If desired, sauté a smashed garlic clove alongside for added flavor, removing it before proceeding.
4. Combine Pasta and Pancetta: Reduce the skillet heat to low. Add the drained pasta to the skillet with the pancetta, tossing to coat in the rendered fat. Remove the skillet from the heat to prevent scrambling the eggs in the next step.
5. Create the Sauce: Working quickly, pour the egg and cheese mixture over the pasta, tossing vigorously to coat. The residual heat from the pasta will cook the eggs gently, creating a creamy sauce. Add small amounts of reserved pasta water as needed to adjust the consistency.
6. Serve Immediately: Plate the pasta and top with additional Pecorino Romano and a final crack of black pepper. Serve hot for the best texture and flavor.

Storage Options

While Spaghetti Carbonara is best enjoyed fresh, you can save leftovers with these tips:

• Refrigeration: Transfer cooled pasta to an airtight container and store in the fridge for up to 2 days.
• Reheating: Reheat gently in a skillet over low heat, adding a splash of water or chicken broth to revive the sauce. Be careful not to overheat, as the sauce can break.
• Freezing: Carbonara doesn’t freeze well due to the delicate egg-based sauce. It’s best to make only what you’ll eat immediately.

Variations and Substitutions

This classic recipe is versatile, making it easy to customize. Here are some ideas to try:

• Add Veggies: Stir in sautéed mushrooms, peas, or spinach for added texture and color.
• Make It Spicy: Add a pinch of red pepper flakes or drizzle chili oil for a kick of heat.
• Switch the Cheese: Use Parmesan or a mix of Pecorino and Parmesan for a milder, nutty flavor.
• Lighten It Up: Use whole-wheat pasta for a healthier twist or reduce the amount of cheese slightly for a lighter version.
• Go Vegetarian: Skip the pancetta and add roasted vegetables like zucchini or asparagus.

With these variations, you can enjoy a fresh take on Carbonara every time.

Spaghetti Carbonara is the ultimate combination of simplicity and sophistication. Whether you’re cooking for yourself, your family, or hosting a dinner party, this dish is sure to impress. Try it out and discover why this Italian classic has stood the test of time!

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