Spaghetti Alla Carbonara is a classic Italian dish that mixes pasta, eggs, cheese, and crispy bacon or pancetta. It’s creamy and super comforting!
Making this dish is a breeze! You just cook your spaghetti, mix in the other ingredients, and you’ve got a warm bowl of happiness. Plus, who doesn’t love bacon? 😋
Key Ingredients & Substitutions
Spaghetti: While traditional spaghetti is the classic choice, you could use fettuccine or bucatini for a different texture. Just ensure they’re long pasta types to maintain the dish’s style!
Guanciale: Guanciale is the authentic choice for flavor, but if it’s hard to find, pancetta works too. If you’re in a pinch, good quality unsmoked bacon is a valid substitute, though it will alter the taste slightly.
Eggs: Use large eggs for this recipe. I like to use fresh organic eggs when possible, as they make the sauce richer and tastier! For a lighter option, you can substitute two egg yolks instead of three whole eggs.
Pecorino Romano: This cheese gives a tangy flavor that is key to Carbonara. If you can’t find it, Parmigiano-Reggiano is a decent substitute, but remember that it’s milder. A mix can also work nicely!
What’s the Trick for Creating a Creamy Sauce?
The magic of Carbonara lies in how you combine your ingredients. The key is to add the egg mixture off the heat to prevent scrambling. Here’s how to ensure you get that perfect creamy sauce:
- Quickly whisk eggs and cheese, adding plenty of pepper for flavor.
- Add hot pasta to the skillet with guanciale fat, ensuring it’s off the heat to maintain a creamy texture.
- Add the egg mixture immediately and toss quickly – the heat from the pasta cooks the eggs gently, creating a smooth sauce.
- If the sauce is too thick, gradually add reserved pasta water until you reach desired creaminess.
With these steps, you’ll have a silky Carbonara sauce that clings beautifully to the spaghetti. Enjoy this classic dish with a sprinkle of extra cheese and black pepper on top!
Delicious Spaghetti Alla Carbonara
Ingredients You’ll Need:
For The Pasta:
- 400g (14 oz) spaghetti
- Salt, for pasta water
For The Sauce:
- 150g (5 oz) guanciale or pancetta, diced (can substitute with good quality unsmoked bacon)
- 3 large eggs
- 1 cup (about 100g) freshly grated Pecorino Romano cheese
- Freshly ground black pepper
How Much Time Will You Need?
This recipe takes about 20 minutes total. You’ll spend around 10 minutes prepping ingredients and another 10 minutes cooking. Perfect for a quick but impressive meal!
Step-by-Step Instructions:
1. Cook the Spaghetti:
Start by bringing a large pot of salted water to a boil. Once it’s boiling, add the spaghetti and cook according to the package instructions until it’s al dente. This should take about 8-10 minutes. Remember to stir occasionally so it doesn’t stick!
2. Prepare the Guanciale:
While the pasta is cooking, take a large skillet and heat it over medium heat. Add the diced guanciale or pancetta. Cook it until it becomes crisp and golden, which should take about 4-5 minutes. Once ready, remove the skillet from the heat but leave the guanciale and the delicious fat it has released in the pan.
3. Mix the Sauce Ingredients:
In a separate mixing bowl, whisk together the eggs, grated Pecorino Romano cheese, and a generous sprinkling of freshly ground black pepper until everything is nicely combined. This mixture will create the creamy sauce!
4. Combine Pasta and Sauce:
When the spaghetti is done, reserve about 1 cup of the starchy cooking water for later use, then drain the pasta. Immediately add the hot spaghetti directly to the skillet with the guanciale fat (make sure the skillet is off the heat to prevent scrambling the eggs). Quickly pour in the egg and cheese mixture and toss everything together vigorously. The heat from the pasta will gently cook the eggs and create a creamy sauce. If the sauce seems too thick, add a bit of the reserved starchy pasta water until it reaches your desired creaminess!
5. Finish and Serve:
Now, gently add the cooked guanciale pieces into the spaghetti and toss everything together one last time. If it needs it, sprinkle in extra cheese or black pepper to taste. Serve immediately, garnished with more grated Pecorino Romano cheese and a twist of black pepper on top. Enjoy your rich and flavorful Spaghetti Alla Carbonara!
This dish is a wonderful mix of creamy texture and savory flavors, showing that simple ingredients can create an amazing meal. Buon Appetito!
Can I Use Different Types of Pasta for Carbonara?
Yes, you can! While spaghetti is traditional, other long pasta such as fettuccine or bucatini will work perfectly as well. Just adjust the cooking time according to the pasta type you choose!
What Can I Use Instead of Guanciale?
If you can’t find guanciale, pancetta is the next best option. Unsalted, high-quality bacon can also be used in a pinch. Just keep in mind that the flavor will differ slightly from the original recipe.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, gently warm it in a skillet over low heat, adding a splash of water to help revive the creamy sauce. Microwaving can also work but may lead to a drier dish.
Can I Make This Recipe Vegetarian?
To make a vegetarian version, omit the guanciale and replace it with sautéed mushrooms or smoked tofu for a savory flavor. You can still enjoy the creamy texture from the eggs and cheese!
