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Spaghetti Carbonara is a beloved dish that hails from the heart of Italian cuisine, specifically from the region of Lazio, with Rome as its culinary epicenter. This classic pasta dish is renowned for its simplicity and depth of flavor, relying on just a handful of quality ingredients to create a meal that is both comforting and indulgent. The dish features a rich, creamy texture, achieved without the use of cream, allowing the natural flavors of the ingredients to shine through.

Best-Ever Spaghetti Carbonara – Authentic & Creamy!

Discover the ultimate creamy Spaghetti Carbonara, a classic Italian dish known for its rich flavors and comforting texture. Made with high-quality ingredients like spaghetti, guanciale, and Pecorino Romano cheese, this meal showcases the essence of Italian cooking. Perfect for family dinners or cozy nights in, mastering this recipe will elevate your culinary skills while delivering a satisfying dining experience. Create your own authentic carbonara and enjoy the warmth of Italian tradition.
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Ingredients
  

400g spaghetti

150g guanciale (or pancetta if unavailable), diced

4 large egg yolks

1 whole large egg

100g Pecorino Romano cheese, grated (plus extra for serving)

50g Parmigiano-Reggiano cheese, grated

Freshly cracked black pepper

Sea salt

Chopped flat-leaf parsley (optional, for garnish)

Instructions
 

Prep the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, usually around 8-10 minutes. Reserve about 1 cup of pasta water before draining.

    Cook the Guanciale: While the pasta cooks, heat a large skillet over medium heat. Add the diced guanciale and sauté for about 5-7 minutes, stirring frequently, until it becomes crispy and the fat renders. Remove from heat and set aside.

      Make the Sauce: In a large bowl, whisk together the egg yolks, whole egg, Pecorino Romano, Parmigiano-Reggiano, and a generous amount of freshly cracked black pepper. Mix until smooth and creamy. The mixture should be thick but pourable.

        Combine Pasta and Guanciale: Once the spaghetti is cooked and drained, add the hot pasta directly to the skillet with the guanciale (with the heat turned off). Mix well to combine, allowing the pasta to absorb the flavorful oils from the guanciale.

          Mix in the Sauce: Quickly pour the egg and cheese mixture over the pasta while tossing continuously. Adding a tablespoon or two of reserved pasta water helps create a luscious, creamy sauce that clings to the pasta. Aim for a silky texture; you may not need all the reserved water, so add gradually.

            Final Adjustments: Taste your carbonara and adjust with more cheese, pepper, or pasta water as desired. The heat from the pasta will cook the eggs gently, creating a creamy sauce without scrambling them.

              Plate and Serve: Divide the carbonara into bowls, garnishing with more grated Pecorino, a sprinkling of black pepper, and a touch of chopped flat-leaf parsley if desired.

                Prep Time, Total Time, Servings: 15 minutes | 20 minutes | Serves 4