Ingredients (serves 4):
400g (14 oz) spaghetti
150g (5 oz) guanciale or pancetta, diced (guanciale is traditional, but pancetta works too)
2 large eggs
1/2 cup (50g) Pecorino Romano cheese, finely grated
1/2 cup (50g) Parmigiano-Reggiano cheese, finely grated
Freshly ground black pepper, to taste
Salt, for the pasta water
1 tablespoon olive oil (optional, if needed for cooking guanciale)
Instructions:
- Cook the Spaghetti:
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions until al dente (about 8-10 minutes). Reserve 1 cup of pasta cooking water before draining the pasta.
- Cook the Guanciale (or Pancetta):
While the pasta is cooking, heat a large skillet over medium heat. Add the diced guanciale (or pancetta) to the pan and cook until crispy and golden brown, about 5-7 minutes. Stir occasionally to ensure even cooking. If needed, add a tablespoon of olive oil to prevent sticking, but guanciale typically has enough fat.
- Prepare the Carbonara Sauce:
In a bowl, whisk together the eggs, Pecorino Romano, and Parmigiano-Reggiano. Season with a generous amount of freshly ground black pepper (carbonara is known for being peppery, so don’t hold back). The mixture should be creamy and smooth.
- Combine Pasta and Guanciale:
Once the pasta is cooked, drain it, reserving about 1 cup of pasta water. Immediately transfer the hot pasta to the skillet with the crispy guanciale. Toss the pasta to coat it in the rendered fat from the guanciale. Remove the skillet from the heat.
- Make the Carbonara:
Quickly pour the egg and cheese mixture over the hot pasta, tossing everything together quickly. The heat from the pasta will gently cook the eggs, creating a creamy sauce. Add a little reserved pasta water at a time if the sauce is too thick, until you reach your desired consistency.
- Serve:
Divide the carbonara among plates and top with more freshly ground black pepper and extra grated cheese, if desired.
Tips:
Guanciale vs Pancetta: Guanciale (cured pork cheek) is the traditional choice for carbonara, but pancetta (cured pork belly) is a more common substitute and works well too.
No Cream: Traditional carbonara does not use cream. The creaminess comes from the eggs and cheese emulsifying with the pasta water.
Pasta Water: The starchy pasta water helps to bind the sauce together, so don’t forget to save some before draining.
Enjoy your classic Spaghetti Carbonara—rich, flavorful, and comforting!