Experience the rich and creamy Classic Spaghetti Carbonara! This beloved Italian dish marries the savoury flavours of guanciale (or pancetta) with the luxurious creaminess of eggs and cheese. With just a handful of ingredients, you can create an authentic taste of Rome right in your kitchen. Perfect for any occasion, this dish is sure to impress your loved ones and satisfy your cravings!
Servings - 4
Prep Time: - 10 minutes
Cooking Time: - 15 minutes
Ingredients:
- 175 g (6 oz) guanciale (or pancetta/block bacon), skin removed
- 2 large eggs
- 2 egg yolks
- 100 g (3.5 oz) Parmigiano Reggiano, finely shredded (or Pecorino Romano)
- 1/4 tsp freshly ground black pepper
- 400 g (14 oz) spaghetti
- 1 tbsp cooking or kosher salt (for pasta)
- 1/2 cup reserved pasta cooking water
- 1 garlic clove, finely minced (optional)
Garnish (Optional):
- Finely chopped parsley
- Extra Parmigiano Reggiano for serving
Kitchen Utensils Required:
- Large pot (for boiling pasta)
- Colander (for draining pasta)
- Large skillet (for cooking guanciale)
- Mixing bowl (for egg and cheese mixture)
- Whisk or fork (for whisking eggs)
- Tongs or pasta fork (for tossing pasta)
- Measuring cups and spoons
- Knife and cutting board (for dicing guanciale and mincing garlic)
Directions:
1. Dice the guanciale into small pieces. In a bowl, whisk together the eggs, egg yolks, and finely shredded Parmigiano Reggiano. Add the black pepper and mix until well combined.
2. Bring a large pot of salted water to a boil.
Add the spaghetti and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water before draining the pasta.
3. In a large skillet over medium heat, add the diced guanciale. Cook until it becomes crispy and golden, about 5-7 minutes. If using, add the minced garlic in the last minute of cooking for added flavour.
4. Once the guanciale is crispy, add the drained spaghetti directly to the skillet. Toss to combine, ensuring the pasta is coated with the rendered fat.
5. Remove the skillet from heat. Quickly add the egg and cheese mixture to the hot pasta, tossing continuously to create a creamy sauce. If the sauce is too thick, gradually incorporate some reserved pasta water until the desired consistency is reached.
6. Divide the pasta among serving plates. Garnish with finely chopped parsley and extra Parmigiano Reggiano, if desired.
Serve immediately and relish the authentic flavour of this classic Italian dish!
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