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Amazing Spaghetti Carbonara: 1 Trick Works

Spaghetti Carbonara
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Make authentic Spaghetti Carbonara with a rich, creamy sauce using eggs, cheese, and cured pork. This classic recipe is simpler than you think and delivers incredible flavor.

Ingredients

Scale
  • 1 pound spaghetti
  • 4 ounces guanciale or pancetta, diced
  • 2 large whole eggs
  • 2 large egg yolks
  • 1 cup freshly grated Pecorino Romano cheese, plus more for serving
  • 1 teaspoon freshly ground black pepper, plus more for serving
  • Salt for pasta water

Instructions

  1. Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining.
  2. While the pasta cooks, cook the guanciale or pancetta in a large skillet over medium heat until crisp and the fat has rendered. Remove the skillet from the heat.
  3. In a medium bowl, whisk together the whole eggs, egg yolks, Pecorino Romano cheese, and black pepper until smooth.
  4. Drain the pasta and immediately add the hot spaghetti to the skillet with the rendered fat and pork. Toss quickly to coat.
  5. Working quickly off the heat, pour the egg and cheese mixture over the hot pasta. Stir constantly and vigorously.
  6. Add the reserved hot pasta water, a tablespoon at a time, stirring continuously until a creamy, emulsified sauce forms that coats the spaghetti. Do not return the skillet to the heat, or the eggs will scramble.
  7. Serve immediately in warm bowls, topped with extra grated cheese and black pepper.

Notes

  • The key to a creamy sauce is using the residual heat of the pasta and skillet, not direct heat.
  • Use high-quality Pecorino Romano cheese for the best flavor.
  • Guanciale provides the most traditional flavor, but pancetta is a good substitute.

Nutrition

Find it online: https://whiskdaily.com/spaghetti-carbonara-quick-creamy-egg-sauce/