Spaghetti Carbonara is a classic Italian pasta dish from Rome. It is renowned for its creamy sauce, made without any cream, achieved through a delicate balance of eggs, cheese, pancetta, and pasta water. This dish combines rich, savoury flavours with a silky texture, creating a comforting yet sophisticated meal perfect for any occasion. The simplicity of its ingredients belies the depth of flavour it delivers, making it a favourite among pasta enthusiasts worldwide.

See our Delicious Penne all’Arrabbiata Recipe

The magic of Spaghetti Carbonara lies in its technique. The heat from the pasta gently cooks the eggs, creating a luscious sauce that clings to each strand of spaghetti. Pancetta adds a salty, crispy element, while Pecorino Romano cheese contributes a sharp, tangy note. Freshly ground black pepper finishes the dish, providing a spicy counterpoint that enhances the overall flavour profile. With just a few high-quality ingredients, this dish demonstrates the beauty of Italian cooking—simple yet profoundly delicious.

Spaghetti Carbonara Recipe

Recipe by Owais

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Total time

25

minutes

Ingredients:

• 12 ounces (340g) spaghetti

• 4 ounces (115g) pancetta or guanciale, diced

• 3 large eggs

• 1 cup (100g) freshly grated Pecorino Romano cheese

• 2 cloves garlic, peeled and left whole

• Salt and freshly ground black pepper

• Fresh parsley, chopped (optional, for garnish)

Instructions:

• Prepare the pasta:
  Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve about 1 cup of pasta water before draining.
• Cook the pancetta:
  While the pasta is cooking, heat a large skillet over medium heat. Add the diced pancetta and garlic cloves. Cook until the pancetta is crispy and has rendered its fat, about 5-7 minutes. Remove the garlic cloves and discard.
• Prepare the egg mixture:
  Whisk together the eggs and grated Pecorino Romano cheese in a bowl until well combined. Season with a generous amount of freshly ground black pepper.
• Combine and serve:
  Add the hot, drained spaghetti to the skillet with the pancetta. Toss to coat the pasta in the rendered fat. Remove the skillet from heat and quickly pour in the egg and cheese mixture, tossing vigorously to prevent the eggs from scrambling. Add reserved pasta water a little at a time as needed to create a creamy sauce that coats the spaghetti.
• Finish and garnish:
  Serve immediately, garnished with additional grated Pecorino Romano, more black pepper, and chopped parsley if desired.

Notes

• For the best results, use freshly grated Pecorino Romano cheese.
• If you cannot find pancetta, guanciale is a traditional substitute, or you can use high-quality bacon in a pinch.
• The key to a smooth sauce is to combine the eggs and cheese with the pasta off the heat, using the residual heat from the spaghetti to cook the eggs gently.

Serving Ideas

• Classic: Serve with a simple green salad and a glass of dry white wine or a light red wine like Pinot Noir.
• Gourmet Twist: Add a handful of sautéed mushrooms or a sprinkle of truffle oil for a luxurious touch.
• Family-Style: Place a big bowl of carbonara in the centre of the table and let everyone help themselves, along with crusty bread, to mop up the sauce.

Nutritional Information (Per Serving)

• Calories: 400
• Protein: 18g
• Carbohydrates: 45g
• Fat: 17g
• Saturated Fat: 6g
• Cholesterol: 220mg
• Sodium: 500mg
• Fiber: 2g
• Sugar: 2g

History

Spaghetti Carbonara’s origins are somewhat murky, but it’s generally agreed to have originated in Rome. The name “carbonara” is derived from “carbone,” the Italian word for coal. One theory suggests that the dish was popular among coal miners. Another theory posits that it was created by Italian chefs after World War II when American soldiers brought their rations of eggs and bacon to Italy, inspiring local chefs to make this now-iconic dish.

FAQs

Q: Can I use bacon instead of pancetta?

A: Yes, bacon can be used as a substitute for pancetta or guanciale. However, pancetta is preferred for its authentic Italian flavour.

Q: How do I prevent the eggs from scrambling?

A: Remove the skillet from heat before adding the egg mixture and tossing quickly. Adding some reserved pasta water can help achieve a creamy consistency without scrambling the eggs.

Q: Can I make carbonara without cheese?

A: Cheese is a fundamental component of traditional carbonara. Omitting it will significantly change the dish’s flavour and texture. If you must avoid cheese, consider a different pasta dish.

Q: Is it safe to eat raw eggs in carbonara?

A: The residual heat from the pasta and skillet is usually enough to gently cook the eggs without scrambling them. However, if you have concerns about consuming raw eggs, use pasteurized eggs for this recipe.