Italian Spaghetti Carbonara Recipe
Nothing is more classic than Italian spaghetti carbonara! Inspired by the traditional Roman dish of guanciale, black pepper, and Parmigiano-Reggiano, this creamy, silky sauce is sure to have your whole family drooling. Topped with fresh parsley, this is one dinner you’ll be making over and over again.
- 6 ounces spaghetti or other long-strand pasta
- 4 ounces guanciale, pancetta, or bacon, diced
- 2 cloves garlic, minced
- 4 large eggs, preferably pastured
- 3/4 cup freshly grated Parmigiano-Reggiano cheese
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley
- Bring a large pot of salted water to a boil.
- Add the pasta and cook for 8-10 minutes, or until al dente. Reserve about 1/2 cup of the cooking liquid.
- Meanwhile, in a large skillet over medium heat, cook the guanciale until it’s crisp and golden, about 8 minutes. Remove with a slotted spoon and place on a paper towel-lined plate.
- Remove all but 2 tablespoons of the rendered fat from the skillet. Add the garlic and cook for 1 minute until fragrant.
- In a medium bowl, whisk together the eggs and cheese until thoroughly combined.
- Drain the pasta and add it to the skillet. Toss the pasta with the garlic and fat.
- Pour the egg and cheese mixture over the pasta and mix until the sauce has thickened, about 1 minute.
- Add the reserved cooking liquid, one tablespoon at a time, to thin out the sauce if necessary.
- Stir in the guanciale, season with salt and pepper, and top with the parsley. Serve immediately.
One of the most popular Italian dishes around, Italian spaghetti carbonara is a creamy, rich pasta dish that comes together in less than a half hour. The combination of guanciale (or pancetta or bacon), garlic, and Parmigiano-Reggiano cheese creates a decadent and flavorful sauce that clings to the strands of spaghetti or other long-strand pasta. Freshly chopped parsley adds a hint of freshness to round out the dish.
Carbonara is one of those easy business meals that can be thrown together in a pinch, but is also special enough to be served when entertaining. Serve this Italian classic with a green salad, a bottle of Pinot Grigio, and listen to the chorus of “Buon appetito!” that follows.