Classic Spaghetti Alla Carbonara Recipe

Carbonara has many personalities as it has been adopted around the world the world, gaining incredible fame and popularity but losing something along the way, versions with cream or overcooked eggs, sometimes overcooked spaghetti. Bacon used in place of guanciale (pancetta) would be a better substitute. Not all terrible stuff, but very different from the original version.

Classic Spaghetti Alla Carbonara Cooking Instructions

Bring a large pot of salted water to a boil over medium-high heat.

Meanwhile, in a skillet, fry the guanciale ( Italian cured meat product prepared from pork jowl or cheeks) over medium-high heat to create evenly golden brown, slightly crispy cubes (never burnt on the outside and soft on the inside), about 8 minutes. Set aside.

In a large bowl, beat together the Pecorino Romano, 1/2 cup of the Parmigiano-Reggiano, the whole eggs, egg yolks, and a generous amount of pepper. Add the guanciale to this mixture along with some of the fat, making sure it doesn’t get too oily.

Add the pasta to the boiling water and cook to al dente according to the package directions. Use tongs to transfer the pasta directly from the pot to the bowl with the eggs, cheese and pepper mixture, tossing thoroughly so that each strand of pasta is well coated. Add a ladle of the pasta water directly from the post to create a creamy texture. Serve immediately with the remaining 1/2 cup of parmigiana on top.

Classic Spaghetti Alla Carbonara Ingredients

SERVES 4 to 6

10 OUNCES GUANCIALE CUT INTO ROUGH 1/2-INCH
1 2/3 CUPS FINELY GRATED PECORINO ROMANO CHEESE
1 CUP/ FINELY GRATED PARMIGIANO / REGGIANO CHEESE
2 LARGE EGGS
3 LARGE EGG YOLKS
FRESHLY GROUND BLACK PEPPER
1 POUND DRIED SPAGHETTI