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Spaghetti alla Carbonara

A classic Italian dish featuring spaghetti tossed in a rich, creamy sauce made with eggs, Pecorino Romano cheese, and crispy guanciale. Perfect for a cozy dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta and Sauce Ingredients
  • 15 oz spaghetti The perfect vehicle for rich sauce; brings delightful bite and texture.
  • 3 large eggs (free range) Creates a creamy, luscious sauce.
  • ⅔ cup Pecorino Romano cheese Adds depth of flavor and creaminess.
  • 1 cup guanciale, cut into cubes Offers crispy texture and savory flavor.
  • 2 tsp freshly ground black pepper Enhances taste and adds subtle warmth.

Method
 

Preparation
  1. Start by bringing a large pot of salted water to a boil.
  2. Add the spaghetti and cook until al dente, around 7-8 minutes.
Cooking
  1. While the pasta cooks, heat a skillet over medium heat and add the cubed guanciale.
  2. Fry until golden brown and crispy, then turn off the heat but do not drain the fat.
  3. In a bowl, whisk together the eggs, grated Pecorino Romano cheese, and black pepper.
Assembly
  1. When the spaghetti is al dente, remove it from boiling water and add it directly to the skillet with guanciale.
  2. Toss the pasta to coat it in the rendered fat.
  3. While tossing, pour in the egg mixture, and quickly toss to create a glossy, creamy sauce.
  4. Serve immediately topped with extra Pecorino and freshly cracked black pepper.

Notes

Keep a cup of pasta water to adjust sauce consistency. Use quality ingredients for the best flavor. Remove the skillet from heat when adding eggs to prevent scrambling.