Name: Italian Spaghetti Carbonara Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 12 oz spaghetti; 4 oz pancetta or guanciale, diced; 2 large eggs; 2 large egg yolks; 1 cup freshly grated Pecorino Romano cheese; 1 clove garlic (optional); Salt and freshly ground black pepper to taste

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If you’re craving the ultimate Italian comfort food, Italian Spaghetti Carbonara is the answer. This dish is a masterpiece of simplicity and rich flavors: think silky-smooth sauce, crisp pancetta, and a punch of Pecorino Romano—all swirling around perfectly al dente spaghetti. With minimal ingredients, each playing a star role, this recipe captures the cozy soul of Roman home cooking and brings it to your own kitchen in just about half an hour.

Italian Spaghetti Carbonara Recipe - Recipe Image

Ingredients You’ll Need

Italian Spaghetti Carbonara is all about embracing a handful of essential ingredients. Each component lends its own unique flavor, texture, or color, working together to create pasta magic. Don’t overlook the details—quality basics make all the difference!

Spaghetti (12 oz): The classic backbone—choose a good-quality brand for a springy, satisfying bite.
Pancetta or Guanciale (4 oz, diced): Pancetta offers smoky, savory notes, while guanciale brings authentic, rich depth (traditionalists swear by it!).
Large Eggs (2 whole) & Egg Yolks (2): This combo forms that luscious, creamy sauce without a drop of cream.
Pecorino Romano Cheese (1 cup, freshly grated): Salty, tangy, and bold—this cheese defines the flavor profile of true carbonara.
Garlic (1 clove, optional): Just a hint, for those who love a subtle aromatic boost.
Salt and Freshly Ground Black Pepper: Don’t be shy! They’re essential for seasoning perfectly and finishing the dish with that signature bite.

How to Make Italian Spaghetti Carbonara

Step 1: Cook the Spaghetti

Bring a large pot of salted water to a rolling boil—this is key for flavor! Add your spaghetti and cook until perfectly al dente following the package instructions. Make sure to reserve about a cup of the pasta water before draining, as this starchy liquid is your ticket to a satiny sauce later on.

Step 2: Crisp Up the Pancetta or Guanciale

While the pasta bubbles away, heat a large skillet over medium heat. Add the diced pancetta or guanciale and cook, stirring occasionally, until the pieces look golden and irresistibly crisp, about 5–7 minutes. If you adore a gentle garlic touch, toss in a smashed clove during the last minute, then remove it before proceeding.

Step 3: Whisk the Savory Sauce

In a medium bowl, crack in the eggs and add the yolks, followed by the freshly grated Pecorino Romano. Whisk vigorously until everything blends into a smooth and glossy mixture. This is the heart and soul of Italian Spaghetti Carbonara—it’s what makes the dish so dreamy and creamy, no cream required!

Step 4: Toss It All Together (Off the Heat!)

Now for the magic moment: transfer the drained spaghetti right into the pan with the pancetta—but first, take the skillet off the heat to prevent accidental scrambling! Pour the egg and cheese mixture over the hot pasta, then quickly toss and swirl everything together. Gradually add reserved pasta water a little at a time until the sauce reaches a silky, clingy consistency.

Step 5: Finish and Serve

Generously season with freshly ground black pepper, tasting as you go, then twirl the pasta onto plates or into bowls. For a final flourish, sprinkle with extra Pecorino and maybe another twist of pepper. Italian Spaghetti Carbonara is best enjoyed right away while the sauce is glossy and the pancetta still crackles!

How to Serve Italian Spaghetti Carbonara

Garnishes

The simplest upgrades are sometimes the best! Sprinkle freshly grated Pecorino Romano across each portion, and add a shower of coarsely cracked black pepper. A few crisped pancetta bits on top or a flourish of finely chopped fresh parsley (if you like a hint of green) will make every plate pop with color and texture.

Side Dishes

While this dish shines solo, Italian Spaghetti Carbonara also welcomes a light salad of peppery arugula and lemon vinaigrette or a pile of roasted seasonal vegetables. Want even more comfort? Serve with warm, crusty bread to catch every last drop of sauce.

Creative Ways to Present

Try twirling each serving into neat pasta nests for a restaurant-style look, or serve family-style on a big platter with tongs in the center of your table. You could also use mini cast iron pans for individual servings—unexpected and memorable!

Make Ahead and Storage

Storing Leftovers

If you have leftover Italian Spaghetti Carbonara, transfer it promptly to an airtight container. The flavors meld beautifully overnight, but keep in mind the sauce will thicken in the fridge. Plan to enjoy leftovers within 2 days for the best taste and texture.

Freezing

Carbonara isn’t the best candidate for freezing, since the egg-based sauce can turn grainy and separate after thawing. If you do freeze it in a pinch, use a freezer-safe container and consume within 1 month, but know that the creamy magic may not reappear quite the same way.

Reheating

For the best results, gently rewarm Italian Spaghetti Carbonara in a skillet over low heat, loosening with a splash of milk or hot water. Stir often to keep the sauce silky and prevent the eggs from scrambling. Avoid microwaving if possible, as the texture can quickly dry out.

FAQs

Can I use bacon instead of pancetta or guanciale?

Yes, you can substitute thick-cut bacon if that’s what you have. While pancetta and guanciale give a more authentic taste, bacon still delivers a delicious, smoky bite for your Italian Spaghetti Carbonara.

Is Pecorino Romano necessary, or can I use Parmesan?

You can use Parmesan in a pinch, but Pecorino Romano brings a sharper, saltier edge that’s signature to classic carbonara. For the truest experience, stick with Pecorino Romano; otherwise, try a mix of both cheeses.

Why is there no cream in Italian Spaghetti Carbonara?

Traditional Italian Spaghetti Carbonara is creamy thanks to gently cooked eggs and cheese—not cream! The heat of the pasta forms a luxurious, velvety sauce all on its own, letting the main ingredients shine.

How do I avoid scrambling the eggs?

Be sure to remove the pan from the heat before adding the egg and cheese mixture to the pasta. Toss quickly and add pasta water gradually—these steps keep the sauce smooth instead of turning into scrambled eggs.

Can I add vegetables or other mix-ins?

If you want to jazz things up, you can toss in peas, sautéed mushrooms, or even a handful of spinach while assembling the dish. Just know that doing so takes your Italian Spaghetti Carbonara a step away from tradition—deliciously so!

Final Thoughts

There’s something almost magical about the way a few humble ingredients transform into a restaurant-worthy plate of Italian Spaghetti Carbonara. This dish never fails to impress guests or satisfy comfort food cravings. If you haven’t tried making it at home, now is the time—get ready for creamy, cheesy, peppery bliss with every forkful!

Italian Spaghetti Carbonara Recipe

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4.6 from 30 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the classic comfort of Italian Spaghetti Carbonara with this easy recipe. Creamy pasta tossed with crispy pancetta and a cheesy sauce, this dish is sure to become a family favorite.

Ingredients

Scale

Spaghetti:

12 oz spaghetti

Pancetta/Guanciale:

4 oz pancetta or guanciale, diced

Egg Mixture:

2 large eggs
2 large egg yolks
1 cup freshly grated Pecorino Romano cheese

Additional:

1 clove garlic (optional)
Salt and freshly ground black pepper to taste

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Instructions

Cook Spaghetti: Boil salted water and cook spaghetti until al dente. Drain, reserving 1 cup of water.
Crisp Pancetta: Cook diced pancetta until crispy. Add garlic for flavor.
Prepare Egg Mixture: Whisk eggs, yolks, and cheese until smooth.
Combine: Toss hot pasta with pancetta, then mix in egg mixture off the heat. Add pasta water as needed.
Season and Serve: Add pepper generously and serve hot.