Spaghetti Alla Carbonara is a warm, creamy pasta that’s super comforting! It’s made with just a few ingredients like eggs, cheese, pancetta, and pepper. Simple yet so tasty!
Whenever I make this dish, I feel like a chef! It’s quick too, so I can whip it up for dinner almost any night without a hitch. Who doesn’t love that? 🍝
Key Ingredients & Substitutions
Spaghetti: Traditional spaghetti works best, but you can also try fettuccine or bucatini if you prefer a thicker texture. These alternatives make for a hearty bite!
Guanciale: This is the classic choice, but pancetta or even bacon can work instead if guanciale isn’t available. However, do remember that the flavor will differ slightly.
Pecorino Romano: This cheese gives the dish its signature sharp flavor. If you can’t find it, try using Parmigiano-Reggiano, but keep in mind it’s a bit milder.
Black Pepper: Freshly cracked black pepper adds spice, so don’t skimp on it! If you need something milder, go for white pepper instead.
What’s the Best Way to Make a Creamy Sauce Without Scrambling the Eggs?
The key to achieving that creamy sauce in Carbonara is the timing and temperature control. Here’s a quick rundown:
- Make sure to mix the hot pasta with the egg mixture off the heat. This prevents the eggs from cooking too much and scrambling.
- Toss the pasta rapidly with the egg and cheese mixture. The heat from the strands will cook the eggs gently, turning them into a luscious sauce.
- If the sauce seems too thick or isn’t coating the pasta properly, gradually add reserved pasta water little by little until you achieve the desired consistency.
Following these steps will help you master that smooth, rich sauce every time!
How to Make Spaghetti Alla Carbonara
Ingredients You’ll Need:
- 12 oz (340 g) spaghetti
- 4 large eggs
- 1 cup (100 g) Pecorino Romano cheese, grated
- 4 oz (115 g) guanciale (or pancetta), diced
- Freshly ground black pepper, to taste
- Salt, for pasta water
Time Needed:
This delicious dish takes about 20 minutes total! You’ll spend roughly 10 minutes preparing and cooking the ingredients, and then just a little time to toss everything together for a quick and satisfying meal!
Step-by-Step Instructions:
1. Cook the Spaghetti:
Start by bringing a large pot of salted water to a boil. Once boiling, add your spaghetti and cook it according to the package instructions until it’s al dente (firm to the bite). This usually takes about 8-10 minutes depending on the brand. Set aside a cup of the pasta cooking water just before draining.
2. Prepare the Guanciale:
While the pasta cooks, grab a large skillet and set it over medium heat. Toss in the diced guanciale (or pancetta) and let it cook for about 5-7 minutes until it’s crispy and golden brown. When it’s ready, take it off the heat and let it sit to keep warm but not burn.
3. Mix the Egg and Cheese:
In a medium mixing bowl, crack the eggs and add the grated Pecorino Romano cheese along with plenty of freshly ground black pepper. Whisk everything together until it’s well combined and creamy, and then set it aside for later.
4. Combine Everything:
Once your pasta is cooked, drain it but don’t forget to reserve that cup of cooking water! Add the hot spaghetti directly to the skillet with the guanciale (make sure the pan is off the heat to avoid scrambling the eggs). Pour the egg and cheese mixture over the pasta right away. Toss everything together vigorously! The heat from the pasta will gently cook the eggs, making it creamy.
5. Adjust the Sauce:
If your sauce looks too thick, add a bit of the reserved pasta water slowly while tossing until you hit the perfect creamy consistency. It should coat the spaghetti beautifully!
6. Serve Your Dish:
Dish out the spaghetti onto plates or into bowls. Finish it off with extra grated Pecorino Romano and a sprinkle of black pepper to taste. Enjoy your homemade Spaghetti Alla Carbonara!
Buon Appetito! 🍝
Can I Use Other Types of Pasta for Carbonara?
Absolutely! While spaghetti is traditional, you can use fettuccine, linguine, or even bucatini. Just ensure the cook time is adjusted according to the pasta type you choose.
What Can I Substitute for Guanciale?
If you can’t find guanciale, pancetta is a great alternative with a similar flavor and texture. Bacon can also work, but keep in mind it will be a bit smokier and less authentic.
How Should I Store Leftovers?
Store any leftover spaghetti carbonara in an airtight container in the fridge for up to 3 days. When you reheat, toss it in a pan with a little olive oil or water to help restore creaminess.
Can I Make Carbonara Without Eggs?
If you need an egg-free version, consider using a creamy sauce made from cashews or a dairy-based cream sauce, but it’ll change the traditional flavor profile. The classic carbonara relies heavily on the eggs for its richness.
