A Recipe for Classic Spaghetti with Sauce alla Carbonara: a Creamy Italian Favourite
 | Prep Time: | 10 minutes |
 | Cooking Time: | 15 minutes |
 | Servings: | 5 |
 | Diet: | Meat-based |
 | Allergens: | Gluten, Eggs, Dairy |
 | Kcal per Serving: | 150 kcal |
Ingredients
400g spaghetti (14 oz)
150g pancetta or guanciale (5 oz), diced
2 large eggs
50g Pecorino Romano cheese (1/2 cup), finely grated
50g Parmesan cheese (1/2 cup), finely grated
2 cloves garlic, peeled and left whole
Salt, to taste
Freshly ground black pepper, to taste
A splash of olive oil
How Do You Cook It?
Cook the pasta: Bring a large pot of salted water to the boil. Add the spaghetti and cook until al dente according to package instructions. Save a cup of the pasta cooking water, then drain the spaghetti.
Cook the pancetta: While the pasta cooks, heat a splash of olive oil in a large skillet over medium heat. Add the whole cloves of garlic and the diced pancetta or guanciale. Cook until the meat is crispy and golden brown, then remove the garlic.
Prepare the sauce: In a mixing bowl, whisk together the eggs, Pecorino Romano, and Parmesan cheeses until smooth.
Combine pasta and sauce: Add the hot spaghetti to the skillet with the pancetta, tossing over low heat to mix well. Remove the skillet from the heat and quickly pour the egg and cheese mixture over the pasta. The residual heat will gently cook the eggs, creating a creamy sauce. Stir quickly, adding reserved pasta water a little at a time, until you reach your desired consistency.
Season and serve: Season your Italian carbonara generously with freshly ground black pepper and a touch of salt if needed. Serve immediately and garnish with extra grated cheese and more pepper.
Tips & Tricks
Use room temperature eggs to help them blend more easily with the pasta.
Ensure the skillet is off the heat when adding the egg mixture; this prevents the eggs from scrambling.
Serving Suggestions
Carbonara is best enjoyed fresh but goes wonderfully with a simple side salad or garlic bread.
Freezing and Reheating
Freezing: While carbonara is best fresh, if you must freeze, place in an airtight container for up to 1 month.
Reheating: Thaw in the fridge overnight and gently reheat on the stove, adding a splash of water or cream to loosen the sauce.
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