Classic Spaghetti Carbonara: A Simple Yet Elegant Italian Dish

Spaghetti Carbonara is a beloved Italian dish known for its creamy, savory sauce made without cream! This Roman classic is rich in flavor yet surprisingly simple to make. If you’ve ever wanted to master an authentic Carbonara, follow this easy recipe and impress your family and friends with restaurant-quality pasta at home.

Ingredients (Serves 2-3)

• 200g spaghetti (or any pasta of choice)
• 100g pancetta or guanciale (Italian cured pork)
• 2 large eggs
• ½ cup grated Pecorino Romano (or Parmesan)
• Freshly ground black pepper
• Salt (for boiling pasta water)

Step-by-Step Guide to Perfect Carbonara

1. Boil the Pasta

Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, following the package instructions. Reserve about 1 cup of pasta water before draining.

2. Cook the Pancetta or Guanciale

In a large skillet over medium heat, cook the pancetta or guanciale until crispy and golden brown. There’s no need to add oil—the fat from the meat will render beautifully. Once done, turn off the heat and let it cool slightly.

3. Prepare the Egg Mixture

In a bowl, whisk together the eggs and grated Pecorino Romano. Add a generous amount of black pepper. This mixture will create the creamy sauce without using any cream.

4. Combine Everything

Add the hot, drained pasta to the pan with the pancetta (off the heat). Quickly pour in the egg mixture and toss vigorously to coat the pasta. The residual heat will cook the eggs gently, creating a silky, creamy sauce. If the sauce is too thick, add small amounts of reserved pasta water until you reach the desired consistency.

5. Serve and Enjoy

Plate the pasta immediately, garnishing with extra cheese and black pepper. Serve warm and enjoy the rich, traditional flavors of Carbonara!

Pro Tips for the Best Carbonara

• Use High-Quality Ingredients: Authentic Carbonara relies on simple but high-quality ingredients like guanciale and Pecorino Romano.
• Avoid Scrambled Eggs: Make sure to mix the eggs off the heat and use warm pasta to create a creamy texture.
• Don’t Overdo the Salt: The cheese and pancetta are naturally salty, so be mindful when seasoning.
• Use Pasta Water Wisely: It helps emulsify the sauce, making it smooth and glossy.

This classic Spaghetti Carbonara is a testament to the beauty of simple, well-balanced ingredients. Try it out and bring a taste of Italy to your kitchen!