Spaghetti Carbonara is one of those timeless Italian dishes that proves you don’t need many ingredients to create something truly special. When made the traditional way, it’s rich, creamy, and comforting, without using a drop of cream. This version stays true to the classic while being easy enough to prepare in any home kitchen.
Ingredients
- 12 oz (340 g) spaghetti
- 4 large eggs, at room temperature
- 1 cup finely grated Pecorino Romano cheese
- 6 oz (170 g) guanciale or pancetta, cut into small cubes
- 2 whole garlic cloves
- Salt, to taste
- Freshly ground black pepper
Instructions
Bring a large pot of water to a rolling boil and season it generously with salt. Cook the spaghetti until perfectly al dente, following the package instructions.
While the pasta cooks, crack the eggs into a bowl and whisk them with the grated Pecorino Romano and a generous amount of freshly ground black pepper. The mixture should be smooth and thick.
In a wide pan, cook the guanciale (or pancetta) over medium heat with the garlic cloves. Let the fat slowly render and the meat turn golden and crispy. Once done, remove and discard the garlic.
Reserve about half a cup of the pasta cooking water, then drain the spaghetti. Add the hot pasta directly to the pan with the guanciale and toss to coat it in the flavorful fat. Remove the pan from heat.
Quickly pour in the egg and cheese mixture, tossing continuously so the residual heat creates a creamy sauce without scrambling the eggs. Add a little reserved pasta water if needed to achieve a silky texture.
Serve immediately, finished with extra Pecorino Romano and freshly cracked black pepper.
A simple dish, made with care, that brings authentic Italian comfort straight to your table.
