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Piping-hot al dente spaghetti, each noodle coated a rich sauce of egg yolks, finely grated Pecorino Romano, and guanciale. Garnished with Italian parsley and freshly ground black pepper.
Sacha Hirschfeld

Spaghetti Carbonara

This iconic Roman dish is the epitome of comfort food! Crispy bits of cured pork coupled with salty & earthy Pecorino Romano, create one dreamy meal. This classic pasta can be on the table in just 15 minutes!
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Prep Time 5 minutes
Cook Time 17 minutes
Total Time 22 minutes
Servings: 2
Course: Pastas
Cuisine: Italian
Calories: 1166
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz spaghetti
  • 2 tbsp extra-virgin olive oil
  • 4 oz guanciale may sub pancetta or slab bacon; cut into ½" slices
  • 4 garlic cloves finely minced
  • 2 eggs
  • ¾ cup Pecorino Romano finely grated; may sub parmigiano reggiano
  • freshly ground pepper
  • ¼ cup Italian parsley stems removed; for garnish

Equipment

  • 1 large pot
  • 1 large and deep skillet
  • 1 pasta spoon
  • 1 pair of tongs
  • 1 strainer
  • 1 grater

Method
 

  1. Bring a large pot of water to a boil. Once the water is at a rolling boil, add 2 tbsp of salt, stir, and return the water to a roaring boil. Add spaghetti and cook as per package instructions until al dente (about 8-9 minutes depending on the brand). Reserve 3/4 cup of starchy pasta water; drain the pasta. You'll need the starchy pasta water to thin out the sauce to your liking.
  2. Meanwhile, heat olive oil in a deep skillet over medium-heat. Add the guanciale, pancetta, or bacon (whatever you're using), sauté until crisp and fat is rendered, about 3 minutes. Add garlic into the fat and sauté for less than 1 minute to soften.
  3. Beat the eggs and cheese together in a mixing bowl, stirring well to prevent lumps.
  4. Add the hot and drained spaghetti to the pan and toss for 2 minutes to coat in the bacon fat.
  5. Remove the pan from heat and pour the egg/cheese mixture into the pasta. Using tongs, quickly toss the spaghetti in the egg/cheese mixture, until eggs thicken. Thin out the sauce with the starchy pasta water, a little bit at a time, until you reach the desired consistency. Season the carbonara with freshly ground black pepper and add salt if needed.
  6. Transfer to warm pasta bowls, garnish with chopped parsley and freshly grated Pecorino (optional). Serve immediately!

Notes

Timing is EVERYTHING in this recipe! It's crucial that the pasta is piping hot when adding the egg mixture, so the heat of the pasta cooks the raw eggs in the sauce.
Serve immediately! Spaghetti Carbonara must be enjoyed immediately.