Description
Rich and creamy Italian pasta with guanciale (or pancetta), eggs, Pecorino Romano cheese, and black pepper. Simple ingredients, incredible flavor!
Ingredients
Scale
- 1 pound spaghetti
- 6 ounces guanciale or pancetta, diced
- 4 large eggs
- 1 cup grated Pecorino Romano cheese, plus more for serving
- 1/2 cup grated Parmesan cheese
- Freshly ground black pepper, to taste
- 2 cloves garlic, minced (optional)
- 2 tablespoons olive oil (if using pancetta)
- Salt, for pasta water
Instructions
- Prepare Guanciale/Pancetta: If using guanciale, no oil is needed. For pancetta, drizzle 2 tablespoons olive oil into a large skillet. Place diced guanciale/pancetta in the cold skillet. Cook over medium heat, stirring occasionally, until crispy and golden brown (8-10 minutes). Remove with a slotted spoon and set aside on paper towels, reserving the rendered fat in the pan. If using garlic, add it to the rendered fat and cook over medium-low heat for 30 seconds, or until fragrant. Turn off the heat.
- Prepare Cheese and Egg Mixture: In a medium bowl, whisk together eggs, Pecorino Romano cheese, and Parmesan cheese. Season generously with freshly ground black pepper (1-2 teaspoons, or to taste). Set aside.
- Cook Spaghetti: Bring a large pot of water to a rolling boil. Add a generous amount of salt (about 2 tablespoons). Add spaghetti and cook according to package directions until al dente. Reserve 1 cup of pasta water 1-2 minutes before draining. Drain the spaghetti immediately, do not rinse.
- Assemble Carbonara: Immediately add the drained spaghetti to the pan with the rendered guanciale/pancetta fat and garlic (if using). Toss to coat. Remove the pan from the heat. Pour the cheese and egg mixture over the spaghetti. Toss quickly and continuously to coat the pasta evenly. If the sauce is too thick, add reserved pasta water, one tablespoon at a time, until desired consistency is reached. Add the crispy guanciale/pancetta to the pasta and toss to combine.
- Serve: Taste and adjust seasoning as needed. Divide the carbonara among individual serving bowls. Garnish with extra grated Pecorino Romano cheese and freshly ground black pepper. Serve immediately.
Notes
- Use high-quality ingredients for the best flavor.
- Don’t overcook the pasta; al dente is key.
- Reserve enough pasta water; it’s essential for a creamy sauce.
- Work quickly to prevent the sauce from becoming too thick.
- Authentic carbonara does not contain cream.
- Experiment with flavors by adding mushrooms, peas, or asparagus.
- Prep Time: 15 minutes
- Cook Time: 20 minutes