Spaghetti Carbonara
Traditional spaghetti carbonara is a classic Italian pasta dish. Made with eggs, Pecorino Romano, pancetta, black pepper and spaghetti, this authentic recipe creates a rich, creamy sauce without using cream. Simple ingredients and proper technique are the key to achieving the silky texture.
Ingredients
Carbonara
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200 g
Spaghetti
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100 g
Pancetta
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2
Large free-range eggs
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50 g
Pecorino cheese - finely grated
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1 pinch
Of black pepper
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1 pinch
Of salt
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Instructions
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
The spaghetti should be cooked al dente, meaning it is cooked through but still firm to the bite. To determine whether or not the pasta is cooked, do a taste test and look at the colour. Al dente pasta should have a pale-yellow colour and a slight resistance when you bite into it while being tender enough to chew.
It is important to note that pasta continues to cook even after it is drained. So be sure to take it off the heat 1-2 minutes before it is fully cooked to ensure it does not become overcooked.
Remove the pan from heat before adding eggs to prevent scrambling
Just a handful of ingredients makes a fantastic spaghetti carbonara, so using fresh and high-quality ingredients is of great importance. Make sure the eggs are fresh and at room temperature before mixing them with the other components.
Pasta water is essential for emulsifying the sauce
Spaghetti carbonara FAQs
Is traditional carbonara made with cream?
No. Authentic Italian carbonara does not contain cream. The creaminess comes from eggs, cheese and pasta water.
Can I use pancetta instead of guanciale?
Yes. Pancetta is the closest alternative commonly available in the UK.
Why is my carbonara dry?
You likely need more pasta water or the pan was too hot when adding the eggs.
Can I prepare carbonara ahead of time?
No, you can't fully prepare carbonara ahead of time as it's best made and served immediately to keep its creamy texture. However, you can get some parts ready earlier to save time. You can chop the pancetta, grate the cheese, and beat the eggs beforehand. Keep these prepared ingredients separate until you're ready to cook.
What Pasta Is Best For Carbonara?
Spaghetti is the ideal pasta for carbonara in this recipe. Its smooth, cylindrical shape holds the creamy egg-and-cheese sauce well, blending perfectly with the crispy pancetta.
What's the difference between guanciale and pancetta?
Guanciale and pancetta are different in a few important ways, including the part of the pork they come from, their fat content, how they're cured, and their flavor. Guanciale is made from pork cheek or jowl, which has a higher fat content. This makes it great for creamy sauces in dishes like traditional spaghetti carbonara. It's cured with salt, pepper, and herbs like sage and rosemary, and aged for over three months, giving it a rich, smoky flavor. Pancetta, on the other hand, comes from the leaner pork belly. It's cured in a salt brine with spices and herbs and usually aged for about three weeks. Pancetta has a milder, salty flavor and a firmer texture, making it a common substitute in recipes, though it makes sauces less creamy than guanciale.
Can You Reheat Carbonara?
Yes, you can reheat carbonara, but you need to be careful to keep it tasty. The egg-based sauce might scramble or dry out if it gets too hot. To reheat, warm it on the stovetop at low heat. Add a bit of the pasta water you saved or some broth to bring back moisture. Stir gently to keep the eggs from scrambling. You might also add more grated pecorino or parmesan to make it creamier. Avoid high heat to prevent changing the texture of the sauce. While you can reheat carbonara, it's best when it's fresh for the best flavor and texture.
Can I use bacon instead of pancetta?
Yes, you can use bacon instead of pancetta in this carbonara recipe. While it will change the flavor slightly, bacon's smokiness adds a different depth to the dish. Pancetta is milder and saltier, but bacon is smokier and has less fat, which might affect the sauce's richness.
Nutritional values per serving
Energy:
650 Kcal
| Energy distribution % | Nutritional values per serving | |
|---|---|---|
| Fibre | - | 3.2 g |
| Protein | 16.6 % | 26.6 g |
| Fat | 37.8 % | 27.8 g |
| Carbohydrates | 45.6 % | 72.9 g |
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