How to Create Classic Spaghetti Carbonara
Spaghetti Carbonara is one of the most beloved pasta dishes worldwide. This creamy, comforting dish comes from Italy, where it has been enjoyed for decades. While it tastes fancy, it’s surprisingly easy to make at home with just a few simple ingredients. In this blog post, we’ll walk you through the steps to prepare classic spaghetti carbonara using plain, easy-to-follow English.
What Is Spaghetti Carbonara?
Spaghetti Carbonara is a traditional Italian dish made with pasta, eggs, cured pork (often pancetta or guanciale), parmesan cheese, and black pepper. When combined, these ingredients create a rich, silky sauce that coats each strand of spaghetti perfectly. There’s no cream involved – the creamy texture comes directly from the eggs and cheese.
If you’ve never tried making this dish before, don’t worry! With a bit of care and patience, you’ll soon be cooking like a pro.
Ingredients You’ll Need
To make spaghetti carbonara for 4 people, you’ll need the following ingredients:
- Spaghetti: 12 ounces (340 grams). You can also use other long pasta like fettuccine or linguine.
- Eggs: 2 large eggs + 2 extra egg yolks.
- Guanciale or Pancetta: 6 ounces (170 grams). If you can’t find these, you can use bacon as a substitute.
- Grated Parmesan or Pecorino Romano cheese: 1 cup. Pecorino Romano is traditional, but parmesan works well too.
- Black Pepper: Freshly ground for the best flavor.
- Salt: For the pasta water.
- Olive oil (optional): To help cook the pork, depending on its fat content.
That’s it! This dish relies on its simple ingredients, so try to use the freshest and highest-quality ones you can find.
Step-by-Step Instructions
Follow these easy steps to make classic spaghetti carbonara:
1. Prepare the Pasta
Start by boiling a large pot of water. Once the water begins to boil, add a generous pinch of salt and your spaghetti. Cook the pasta according to the package instructions until al dente (firm but cooked). This usually takes about 8–10 minutes.
Before draining the pasta, scoop out about 1 cup of the starchy pasta water. This will be important for the sauce later.
2. Cook the Pork
While the pasta cooks, work on your pork. Slice the guanciale, pancetta, or bacon into thin strips or small cubes.
Heat a large skillet over medium heat. Add the pork (and a little olive oil if needed) and cook until crispy and golden. As the fat melts, the pork will become tender and flavorful. Be sure not to burn it—you want it crisp but not hard.
Once cooked, turn off the heat and leave the pork in the skillet.
3. Make the Sauce
In a medium bowl, whisk together the eggs and egg yolks. Add the grated parmesan or pecorino cheese and mix until combined. The mixture will be thick, creamy, and pale yellow. Then, season it with a generous amount of freshly ground black pepper.
Set this bowl aside. You’ll combine it with the pasta later.
4. Combine Everything
Now let’s bring it all together:
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Add the pasta to the skillet: Transfer your drained spaghetti directly into the skillet with the cooked pork. Stir everything together so the pork fat coats the pasta evenly.
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Turn down the heat: Make sure the skillet is warm, not hot. High heat could accidentally scramble the eggs in the sauce.
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Pour the sauce: Slowly add the egg and cheese mixture to the pasta. Immediately toss everything together with tongs or a wooden spoon.
The heat from the pasta will cook the eggs gently, creating a creamy sauce. If the sauce is too thick, add a splash of reserved pasta water and stir until smooth.
5. Taste and Serve
Once everything is combined, taste the pasta to make sure the seasoning is right. You can add more black pepper or cheese if desired.
Serve the spaghetti carbonara immediately. For extra flavor, sprinkle more grated cheese on top and finish with a touch of freshly ground black pepper.
Tips for Success
- Work Quickly: The hot pasta helps the egg sauce set up perfectly. Don’t let the pasta sit too long after draining.
- Avoid Scrambled Eggs: Turn off your skillet or use very low heat when mixing the sauce. Too much heat can ruin the creamy texture.
- Save the Pasta Water: That starchy water is key to creating a silky sauce if your mixture seems dry.
- Choose the Right Pork: Guanciale gives the most authentic flavor, but pancetta or bacon works beautifully as well.
Why You’ll Love This Recipe
Spaghetti Carbonara is more than just a dish–it’s an experience. The richness of the eggs blends beautifully with the salty pork and sharp cheese, while the black pepper adds a subtle kick. It’s a comforting yet sophisticated meal that’s perfect for any occasion, whether you’re cooking for friends, family, or just yourself.
Now that you know how to make classic carbonara, give it a try! With its simple ingredients and quick preparation, this dish could become your new go-to comfort food.
Buon appetito!
