Learn how to make perfect Spaghetti Alla Carbonara every time. Try this superb, easy Italian recipe and you’ll treasure it forever.
Serve with homemade garlic bread for an easy weeknight supper.
You may be surprised to find out that Spaghetti Carbonara is the easiest pasta dish you’ll ever make! With just a handful of ingredients, you’ll have a creamy pasta dish loaded with Parmesan cheese and crisp pork that’s out of this world! Oh, and it’s ready in just 15 minutes! What more can you ask for?
Why This Recipe Works
- The extra egg yolks give the sauce an extra creaminess.
- The cured pork and a little garlic add an extra depth of flavor and crispy texture.
- Adding pasta water helps to make a silky sauce.
- Combining Pecorino Romano and Parmesan cheese gives creaminess with a little sharpness.
What Is Carbonara Sauce Made Of
Although Carbonara is creamy, it actually doesn’t contain cream. True Carbonara sauce is made of eggs, Parmesan or Romano cheese, and cured pork, such as guanciale, pancetta, or bacon.
My recipe has a touch of garlic for a little extra flavor, but as it’s not traditional to the dish, I make the garlic optional.
What Pork For Spaghetti Carbonara
Traditionally Spaghetti Alla Carbonara is made with guanciale which is cured pork cheek that’s similar to pancetta. Guanciale is not as readily available and can be substituted with pancetta or bacon. Both options work just as well.
Are Eggs Raw In Carbonara?
The eggs are added to the hot pan off direct heat to avoid becoming scrambled eggs. The residual heat of the pan and the freshly cooked pasta is more than enough heat to cook the eggs making them safe to eat.
How to Make Spaghetti Alla Carbonara
- Cook the pasta until just under al dente; reserve 1/2 cup water and drain
- Whisk together eggs, egg yolks, and cheese; set aside.
- Cook guanciale, pancetta, or bacon until brown and crisp.
- Off the heat, stir in the cheese mixture, pasta, and pasta water if needed for creaminess.
- Serve immediately, with additional grated cheese and pepper.
Step By Step Instructions
Add eggs, egg yolk, Parmesan cheese, and Romano cheese to a small bowl.
Whisk together and set aside.
Heat a large pot of salted water over high heat, bring to a boil and start cooking the pasta.
While the pasta cooks, heat the oil in a large skillet over medium-high heat and cook guanciale, pancetta, or bacon until brown and crisp.
Drain all, but 2 tablespoons of the fat. Then if using, add the garlic to the pan and cook for 30 seconds. Remove the pan from the heat.
Reserve a half-cup of pasta cooking water before draining.
Drain the pasta briefly, leaving the pasta slightly wet. Then add it to the pan with the pork then add the egg mixture.
Add some reserved pasta water if needed for creaminess. Taste for seasoning and add more salt as needed.
Serve immediately, with an additional grated Parmesan cheese and pepper.
Erren’s Top Tips
- Use room temperature eggs – this is the key to a smooth sauce as cold eggs can lead to lumps.
- Whisk the eggs well – As you’re using more egg yolks than whites be sure to whisk until the whites are completely incorporated into the yolks to give your sauce a velvety texture.
- Be sure to remove the pan from the heat – This is where carbonara can go terribly wrong. Don’t just turn off the burner, move the pan off the burner completely or you’ll end up with scrambled eggs.
- Add the egg mixture immediately after draining the pasta and take the pot off of the heat. You want the pasta to be as hot as possible so the eggs cook and set the sauce.
- Don’t add the eggs in all at once. Pour it slowly and gradually, so the sauce has a chance to thicken.
- Stir the pasta as you add egg mixture. so that the sauce is being distributed evenly and coats the pasta well.
- The bacon and cheese can both be salty so be sure to wait until the end and taste before adding salt.
FAQs
No, although the sauce is creamy, it’s made with eggs and cheese.
No, the residual heat of the pan and the freshly cooked pasta is more than enough heat to cook the eggs making them safe to eat.
Spaghetti Carbonara is best served fresh. If you must reheat, heat on the stove over low heat until warmed through. You can use a little water to loosen as needed.
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Let’s Make Spaghetti Alla Carbonara
Ingredients
- 3 large eggs room temperature
- 1 large egg yolks room temperature
- ½ cup Parmesan cheese freshly grated
- ½ cup Pecorino Romano cheese freshly grated
- 1 lb spaghetti
- 2 tablespoons olive oil
- 6 oz bacon guanciale, or pancetta
- 2 cloves garlic
- salt and freshly ground black pepper to taste
- fresh parsley chopped
Instructions
- In a small bowl, whisk together eggs, egg yolk, Parmesan cheese, and Romano cheese; set aside.
- Heat a large pot of salted water over high heat. When water comes to a boil, add pasta and stir to separate pasta. Cook until just under al dente.
- While the pasta cooks, heat the oil in a large skillet over medium-high heat and cook guanciale, pancetta, or bacon until brown and crisp, about 6-8 minutes; Drain all, but 2 tablespoons of the fat. Then if using, add the garlic to the pan and cook for 30 seconds.
- When the pasta is ready, reserve a half cup of pasta cooking water before draining the pasta briefly, leaving the pasta slightly wet.
- Remove the pan with the pork from the heat and working quickly, add the freshly drained pasta and stir in the egg mixture, adding some reserved pasta water if needed for creaminess. Taste for seasoning and add more salt as needed. Serve immediately, with chopped parsley and additional grated Parmesan cheese and pepper.
Tips + Notes
- Use room temperature eggs – this is the key to a smooth sauce as cold eggs can lead to lumps.
- Whisk the eggs well – As you’re using more egg yolks than whites be sure to whisk until the whites are completely incorporated into the yolks to give your sauce a velvety texture.
- Be sure to remove the pan from the heat – This is where carbonara can go terribly wrong. Don’t just turn off the burner, move the pan off the burner completely or you’ll end up with scrambled eggs.
- Add the egg mixture immediately after draining the pasta and take the pot off of the heat. You want the pasta to be as hot as possible so the eggs cook and set the sauce.
- Don’t add the eggs in all at once. Pour it slowly and gradually, so the sauce has a chance to thicken.
- Stir the pasta as you add egg mixture. so that the sauce is being distributed evenly and coats the pasta well.
- The bacon and cheese can both be salty so be sure to wait until the end and taste before adding salt.
Lisa Pyke says
My family loved this! I made it with pancetta. This is definitely something I’ll be making again in the future!
Erren Hart says
That’s so great! Thanks for taking the time to let me know! 🙂
Stacey says
Love this traditional recipe! So delicious and so easy! I’ve always been afraid of carbonara but never again!
Erren Hart says
Yay! Love to hear that 🙂
Jody says
This is the real deal – simply delicious! It’s my new go-to speedy recipe!
Erren Hart says
That’s so wonderful to hear! I’m so happy you enjoyed the recipe so much! Thanks for letting me know! 🙂
Sabrina says
This dish is my all-time favorite, and this recipe is simply oustanding!
Erren Hart says
I’m so glad to hear you liked it so much! 🙂
Zoe says
I make this recipe all the time! It’s my husband’s favorite!
Erren Hart says
Terrific news, Zoe!
Izzy says
This was delcious aand so dang easy! Thank you, Erren!
Erren Hart says
Great to hear, Izzy! 🙂
Mandi says
This is fantastic and so simple, I love it!