Classic Spaghetti Carbonara
Indulge in the Authentic Creamy Flavor of Italian Carbonara
About this recipe
This Spaghetti Carbonara recipe captures the timeless elegance of Italian cuisine with a modern twist. Using authentic ingredients like Pecorino Romano and guanciale, it marries rich and creamy textures with the boldness of freshly cracked black pepper. Perfect for a quick weeknight meal or a romantic dinner for two, this dish ensures satisfaction with every bite.
Ingredients
- 12 ounces spaghetti
- 4 ounces guanciale, diced
- 3 large eggs
- 1 cup grated Pecorino Romano cheese
- Salt to taste
- Freshly cracked black pepper to taste
Directions
- 1
Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Reserve 1 cup pasta water, then drain.
- 2
In a skillet, cook guanciale over medium heat until crispy. Remove from heat, reserve the oil.
- 3
In a bowl, beat 2 whole eggs and 1 yolk. Mix in Pecorino cheese and a generous amount of cracked black pepper.
- 4
Add cooked spaghetti to guanciale in skillet. Combine well using tongs.
- 5
Remove from heat, gradually stir in the egg mixture, adding reserved pasta water to achieve creamy consistency.
- 6
Serve immediately, garnished with additional Pecorino and black pepper.
Chef's tip
To maintain creaminess, avoid high heat when mixing in the egg mixture to prevent scrambling.
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