Introduction
Spaghetti alla Carbonara is an iconic Italian dish known for its simplicity and bold flavors. Made without cream, this authentic recipe relies on quality ingredients to achieve a rich and satisfying meal. Here, we break down the total preparation and cooking times, servings, and of course, the ingredients and steps needed to create this classic dish.
Recipe Overview
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Ingredients
- 400g spaghetti
- 150g guanciale (or pancetta)
- 3 large eggs
- 100g Pecorino Romano cheese, grated
- Salt, to taste
- Freshly ground black pepper, to taste
Directions
- Prepare the guanciale: Cut the guanciale into small strips. Heat a large pan over medium heat and cook for 5-7 minutes or until crispy.
- Cook the spaghetti: Meanwhile, in a large pot, bring salted water to a boil. Add the spaghetti and cook according to package instructions (about 8-10 minutes) until al dente.
- Mix eggs and cheese: In a bowl, whisk together the eggs, grated Pecorino Romano, and a generous amount of freshly ground black pepper.
- Combine: Once the pasta is ready, reserve 1 cup of pasta water and drain the rest. Add spaghetti to the pan with guanciale and quickly pour in the egg mixture, stirring vigorously for about 2 minutes. If the sauce is too thick, add reserved pasta water gradually.
- Serve: Plate the carbonara and finish with extra Pecorino and black pepper as desired.
Serving Tip
For a delightful presentation, serve your spaghetti alla carbonara with a sprinkle of freshly chopped parsley and an extra grind of black pepper. Enjoy it with a side of crusty bread and a light salad for a complete meal!
