Classic Italian Spaghetti Carbonara
Classic Italian Spaghetti Carbonara is a perfect example of how simple ingredients can come together to create an unforgettable meal. The creamy, savory sauce, combined with crispy pancetta and al dente pasta, is a true comfort food that never goes out of style.
Spaghetti Carbonara is a classic Italian dish that’s beloved for its simple ingredients, rich flavors, and comfort-food appeal. Hailing from Rome, this dish is a staple of Italian home cooking, and once you try it, you’ll understand why it’s so widely adored.
Why You Will Love This Recipe
- Quick and Easy: Classic Italian Spaghetti Carbonara doesn’t require hours of preparation. It’s a fast and satisfying dish that can be made in just about 30 minutes.
- No Complicated Steps: No need for heavy cream or complex ingredients. It uses simple pantry staples to create a rich and flavorful dish.
- Simple Ingredients: The combination of pancetta, eggs, and parmesan cheese creates a creamy, velvety sauce that coats the pasta perfectly.
- Perfect Balance of Flavors: The salty pancetta, sharp parmesan, and freshly cracked black pepper come together for a well-seasoned and full-bodied dish.
- Versatile: While the traditional recipe uses spaghetti, you can easily swap it out for other pasta types like fettuccine or rigatoni.
Steps to Make Classic Italian Spaghetti Carbonara
Cook the Spaghetti: Begin by bringing a large pot of salted water to a boil. Add the spaghetti and cook until it’s al dente, about 8-10 minutes. Be sure to reserve a cup of pasta water before draining the noodles, as this starchy water will help create a silky sauce later.
Prepare the Pancetta: While the pasta is cooking, heat a large skillet over medium heat and cook the pancetta or guanciale (Italian cured meat) until it’s crispy. This will add both flavor and texture to your dish. Once crispy, remove it from the skillet and set it aside, leaving a little of the rendered fat in the pan.
Make the Sauce: In a mixing bowl, whisk together the eggs and parmesan cheese until the mixture is smooth. Add a pinch of salt and freshly cracked black pepper to taste.
Combine Pasta and Sauce: Once the pasta is done cooking, add it directly to the skillet with the pancetta. Toss the pasta in the rendered fat to coat the noodles, allowing the flavors to meld.
Finish the Dish: Take the pan off the heat and immediately pour the egg and cheese mixture over the pasta, stirring quickly to coat the pasta. The heat from the pasta and skillet will cook the eggs just enough to create a rich, creamy sauce without scrambling them. If the sauce seems too thick, add a little reserved pasta water to reach your desired consistency.
Garnish and Serve: Finally, serve the carbonara with a sprinkle of fresh black pepper, extra parmesan cheese, and perhaps a handful of fresh parsley for garnish. Enjoy your perfectly creamy, comforting meal!
Variations
- Ingredient Substitutes: If you don’t have pancetta, bacon or another cured meat works as a great alternative.
- Lighter Version: For a lighter option, you can use half-and-half or milk in place of eggs, though the texture will be different.
- Add Extra Richness: Stir in butter or cream for an even silkier and richer texture in the sauce.
- Incorporate Vegetables: For extra flavor and color, add sautéed mushrooms or peas, but be careful not to overpower the flavors of the pancetta and cheese.
How to Serve
Spaghetti Carbonara is best served immediately after it’s made, while the sauce is creamy and fresh. Pair it with a simple side salad dressed in olive oil and lemon, or serve it alongside a glass of Italian white wine, like Pinot Grigio, to complement the richness of the pasta.
Classic Italian Spaghetti Carbonara
Ingredients
- 400 g spaghetti
- 150 g pancetta or bacon cut into small cubes
- 2 large eggs
- 50 g grated Parmesan cheese
- 50 g grated Pecorino Romano cheese
- Freshly ground black pepper to taste
- Salt for pasta water
- 2 cloves garlic optional, for flavor
- 1 tablespoon olive oil if needed for sautéing
Instructions
- Boil the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions until al dente. Reserve about 1 cup of pasta water before draining.
- Cook the Pancetta/Bacon: In a large skillet, heat a bit of olive oil over medium heat. Add the pancetta or bacon and sauté for 5-7 minutes until crisp and golden brown. Optionally, you can add 2 cloves of minced garlic for extra flavor, cooking it for an additional 1-2 minutes. Remove the pan from heat and set aside.
- Prepare the Egg Mixture: In a bowl, whisk together the eggs, grated Parmesan, and Pecorino Romano. Season generously with freshly cracked black pepper. The mixture should be smooth and creamy.
- Combine the Pasta and Pancetta: Add the drained, hot pasta directly into the skillet with the pancetta. Toss quickly to combine, allowing the pasta to soak up the pancetta’s flavor and fat. If the pasta seems too dry, add a bit of reserved pasta water to loosen it up.
- Create the Sauce: Slowly pour the egg and cheese mixture over the hot pasta, tossing continuously to coat the pasta. The residual heat will cook the eggs, creating a creamy sauce that coats every strand of spaghetti. If necessary, add more pasta water to reach your desired sauce consistency.
- Serve: Plate the pasta and garnish with extra grated cheese and black pepper to taste. Serve immediately, and enjoy your creamy, indulgent Classic Italian Spaghetti Carbonara!
