Spaghetti Carbonara Recipe

Rich, creamy, and oh-so-satisfying, Spaghetti Carbonara is the ultimate Italian comfort food. With perfectly al dente pasta coated in a silky sauce of eggs, Parmesan, and crispy pancetta, it’s a dish that feels indulgent yet comes together in just minutes.

this Recipe

I first fell in love with carbonara during a trip to Rome, where every bite was a revelation of simple ingredients transformed into something extraordinary. Since then, it’s become a staple in my kitchen – a go-to recipe for date nights, family dinners, or when I simply need a taste of Italy. Let’s explore what makes this classic pasta dish so unforgettable.

Why You’ll Love This Spaghetti Carbonara Recipe

There’s a reason Spaghetti Carbonara is beloved worldwide. This iconic dish is as simple as it is luxurious, and here’s why you’ll adore it too.

First, it’s a one-pot wonder. With minimal ingredients and just a single pan for cooking the pancetta, cleanup is a breeze – perfect for busy weeknights or a low-maintenance weekend treat.

The flavors are irresistible. Salty pancetta, nutty Parmesan, and the richness of eggs come together to create a sauce that’s both light and decadent. It’s a balance that’s truly magical.

It’s lightning fast. From start to finish, you can have this dish on the table in under 30 minutes, making it ideal for when time is tight but you still want something special.

Finally, this recipe is endlessly adaptable. Whether you add peas, mushrooms, or swap pancetta for bacon, carbonara offers endless ways to customize and elevate it to your liking.

Ingredients Notes

The magic of Spaghetti Carbonara lies in its simplicity. Each ingredient is essential for achieving that classic flavor and creamy texture.

• Spaghetti: Traditional carbonara is made with spaghetti, but you can also use fettuccine, bucatini, or linguine if you prefer. Aim for high-quality pasta for the best results.
• Pancetta or Guanciale: Pancetta is the most commonly used cured meat in carbonara, but if you can find guanciale (cured pork cheek), it adds an extra layer of richness and authenticity. Bacon works as a substitute in a pinch.
• Eggs: Use large eggs for the base of the sauce. A combination of whole eggs and yolks ensures a creamy consistency without being overly heavy.
• Parmesan and Pecorino Romano: Traditional recipes often use Pecorino Romano for its sharp, salty flavor, but Parmesan works beautifully too. A mix of the two is ideal.
• Garlic: While not always used in traditional recipes, a lightly smashed garlic clove cooked with the pancetta adds a subtle depth of flavor.
• Black Pepper: Freshly cracked black pepper is essential for that classic carbonara kick. Don’t skimp – it’s a key ingredient!
• Olive Oil: A touch of olive oil helps the pancetta crisp up evenly while adding extra flavor to the dish.

How To Make Spaghetti Carbonara

Making Spaghetti Carbonara is easier than you think! Follow these steps for a flawless, creamy sauce every time.

1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook 12 ounces of spaghetti until al dente, according to the package instructions. Reserve 1 cup of pasta water, then drain the rest and set the pasta aside.
2. Prepare the Pancetta: While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 4 ounces of diced pancetta (or guanciale) and a lightly smashed garlic clove. Cook until the pancetta is crispy and the garlic is fragrant, about 5-6 minutes. Remove the garlic and reduce the heat to low.
3. Make the Sauce: In a medium bowl, whisk together 2 large eggs and 2 egg yolks with 1 cup of freshly grated Parmesan or Pecorino Romano. Add a generous amount of freshly cracked black pepper. Set aside.
4. Combine Everything: Add the cooked spaghetti to the skillet with the pancetta, tossing to coat it in the rendered fat. Remove the skillet from heat and slowly pour in the egg and cheese mixture, tossing vigorously to coat the pasta. The residual heat will cook the eggs, creating a creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
5. Serve: Divide the pasta among plates and top with extra Parmesan, more black pepper, and a sprinkle of fresh parsley if desired. Serve immediately for the best flavor and texture.

Storage Options

While Spaghetti Carbonara is best enjoyed fresh, leftovers can be stored and reheated with a little care.

• Refrigerator: Store in an airtight container for up to 3 days. The sauce will thicken as it cools, so add a splash of water or chicken broth when reheating to restore its creamy texture.
• Reheating: Warm the pasta gently in a skillet over low heat, tossing frequently. Avoid using a microwave, as it can overcook the eggs and alter the sauce's consistency.
• Freezing: Carbonara doesn’t freeze well due to the egg-based sauce, so it’s best to enjoy it fresh or within a couple of days.

Variations and Substitutions

Classic Spaghetti Carbonara is perfection as is, but here are a few ways to switch things up:

• Add Veggies: Toss in sautéed mushrooms, roasted asparagus, or fresh peas for extra color and texture.
• Use Different Proteins: Swap pancetta for crispy prosciutto, smoked salmon, or even diced turkey bacon for a unique twist.
• Lighten It Up: Substitute whole eggs for some of the yolks and use low-fat Parmesan to reduce the calorie count without sacrificing too much flavor.
• Make It Spicy: Add a pinch of red pepper flakes or a drizzle of chili oil to the sauce for a little heat.
• Gluten-Free Option: Use your favorite gluten-free spaghetti to make this dish suitable for those with dietary restrictions.

However you enjoy it, Spaghetti Carbonara is guaranteed to delight. Its combination of simple ingredients and bold flavors will have everyone coming back for seconds – or even thirds!

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