Spaghetti alla Carbonara is a tasty Italian dish made with spaghetti, eggs, cheese, crispy pancetta, and black pepper. It’s quick to whip up and feels so cozy!
Honestly, who can resist that creamy sauce? I love how simple it is—just mix and stir. Perfect for a busy weeknight or when friends come over for dinner!
Key Ingredients & Substitutions
Spaghetti: Authentic Carbonara typically uses spaghetti, but you can also try fettuccine or bucatini. If you’re feeling adventurous, whole wheat pasta offers added nutrition.
Pancetta or Guanciale: Pancetta is widely used, but guanciale, an Italian cured meat from pork cheek, is traditional. If neither is available, a good quality bacon can work in a pinch, but the flavor will be different.
Eggs: Fresh, large eggs are the standard. You might consider using all yolks for a richer sauce, or substitute with egg whites for a lighter option, although the texture will change.
Pecorino Romano Cheese: This cheese adds a unique sharpness. For a milder taste, you can swap it with Parmesan. Some people even blend them for a balanced flavor.
What’s the Best Way to Create a Creamy Sauce Without Scrambling the Eggs?
The trick to a creamy Carbonara is in the timing and technique. You need to work quickly! Here’s how:
- Make sure the pasta is hot before mixing it with the egg mixture. The heat will cook the eggs gently, creating a creamy sauce.
- Keep the skillet off the heat when combining the pasta with egg and cheese. This prevents the eggs from scrambling while you mix.
- Use the reserved pasta water to adjust the sauce’s creaminess. Add it gradually to get the desired consistency.
These steps will help you achieve that smooth, velvety texture that makes Carbonara so delicious!
How to Make Spaghetti Alla Carbonara
Ingredients You’ll Need:
- 12 oz (340g) spaghetti
- 4 oz (115g) pancetta or guanciale, diced
- 3 large eggs
- 1 cup (100g) Pecorino Romano cheese, finely grated
- Freshly ground black pepper
- Salt (for pasta water)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and cook. It’s a quick dish that’s perfect for a busy weeknight, yet impressive enough to serve guests!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add the spaghetti and cook it according to the package instructions until it’s al dente. This usually takes around 8-10 minutes.
2. Cook the Pancetta:
While the spaghetti is cooking, heat a large skillet over medium heat. Add the diced pancetta or guanciale and cook it until it’s crispy and golden brown. Make sure to stir occasionally. Once done, remove the skillet from the heat and set it aside. You want the pancetta crispy to add texture to your dish.
3. Prepare the Egg Mixture:
In a mixing bowl, whisk together the eggs, grated Pecorino Romano cheese, and a generous amount of freshly ground black pepper. This mixture will create the creamy sauce for your pasta.
4. Combine Pasta and Pancetta:
Once the spaghetti is cooked, reserve about 1 cup of the pasta water before draining it. Drain the spaghetti and quickly transfer it to the skillet that contains the pancetta (make sure the skillet is off the heat to prevent scrambling the eggs).
5. Create the Sauce:
Pour the egg and cheese mixture over the hot spaghetti. Toss quickly and continuously to combine everything, ensuring that the heat from the pasta cooks the eggs gently. Add the reserved pasta water gradually, a little at a time, until you reach a creamy sauce that coats the spaghetti nicely.
6. Season and Serve:
Take a moment to taste your dish. If desired, add more freshly ground black pepper for extra flavor. Serve your Spaghetti alla Carbonara immediately on plates, garnished with additional Pecorino Romano cheese and more black pepper if you love a kick!
Enjoy your delicious, homemade Spaghetti alla Carbonara!
Can I Use Different Types of Pasta for Carbonara?
Yes, while spaghetti is traditional, you can use other types of pasta like fettuccine, bucatini, or even rigatoni. Just keep in mind that cooking times may vary, so adjust accordingly!
What If I Don’t Have Pecorino Romano Cheese?
No worries! You can substitute Pecorino Romano with freshly grated Parmesan cheese. It will alter the flavor slightly, but it will still be delicious!
How Do I Store Leftovers?
Leftover Carbonara can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove with a splash of water or cream to help restore the creaminess.
Can I Make This Recipe Vegetarian?
To make a vegetarian version, you can skip the pancetta or guanciale entirely and substitute with sautéed mushrooms for a savory flavor. You can also add some spinach or peas for an extra layer of freshness!
