Pasta alla Carbonara

5 from 4 votes

Pasta alla Carbonara

Traditional pasta alla carbonara, with spaghetti, garlic, guanciale, eggs, and parmesan has big, bold Italian flavors in every delicious forkful.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Italian

Keyword: pasta

Servings:

Author: Bella Bucchiotti

Equipment

Ingredients

½ Pound spaghetti I used thick spaghetti, 8 Ounces weight before cooking
8 Ounces guanciale in ½-inch cubes
5 or 6 Cloves garlic minced
3 eggs
1 Cup Pecorino Romano freshly grated
salt as needed

For Garnish:

Pecorino Romano freshly grated
fresh parsley chopped
black pepper freshly ground

Instructions

In a large pot, bring salted water to a boil over high heat, then add the spaghetti. Start working on the remaining ingredients while this pasta cooks for about 10 minutes or until al dente.
In a small mixing bowl, whisk or mix the eggs with the Pecorino Romano.
In a large skillet over a medium-high heat, add the guanciale and sauté until it just starts to crisp, 5 to 8 minutes.
Using a slotted spoon, remove the meat to a paper towel-lined plate and set aside.
Reduce the heat to medium-low and then add the garlic to the hot fat and cook for 1 minute or just until softened.
Turn off the heat and add the guanciale back into the skillet and mix thoroughly.
Once the pasta is cooked to al dente, take the pan off the heat and reserve ½ to 1 full cup of pasta cooking water.
Strain the cooked pasta with a colander and set it next to your skillet.
Using a pasta fork, add the cooked pasta directly into the skillet and toss to combine.
Using tongs or a spatula to gently stir the cooked guanciale and pasta, slowly add the egg/cheese mixture, gently tossing the pasta while the egg mixture starts to warm.
If the pasta looks too dry, add a little past cooking water. Note: The heat from the skillet and the cooked pasta will warm and cook the egg mixture, creating a soft, creamy ‘sauce’ once fully combined.
Serve immediately, offering additional grated Pecorino Romano and freshly grated black pepper. Garnish with chopped fresh parsley, if liked.

Notes

Perfect timing: This recipe comes together very quickly when the pasta and the guanciale/carbonara sauce are started simultaneously.
Don't scramble the eggs: Temper the eggs by mixing them with a bit of pasta water before combining them with the hot pasta. Turn off the heat to gently cook the eggs with residual heat.
Watch the guanciale or pancetta: When the guanciale has cooked to translucent in color, it will start to crisp and brown quickly – keep your eye on it so it doesn't burn.

Nutrition

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