Spaghetti Alla Carbonara is a classic Italian dish that’s simple and oh-so-tasty! It features spaghetti tossed with creamy eggs, crispy pancetta, and a sprinkle of cheese. Yum!
Honestly, who can resist that creamy goodness? I love making this dish when I want to impress friends without spending all day in the kitchen. It’s quick, easy, and always a crowd-pleaser!
Key Ingredients & Substitutions
Spaghetti: This dish shines with long pasta like spaghetti, but you can substitute it with fettuccine or bucatini for a different twist. Just remember to cook according to the package instructions!
Pancetta or Guanciale: I love using guanciale for its rich flavor, but pancetta works great too. If you’re looking for a leaner option, turkey bacon can be a substitute, though it won’t give the same authentic taste.
Eggs: Fresh large eggs provide creaminess and richness to the sauce. If you’re concerned about raw eggs, you can use pasteurized eggs, which are safely handled.
Pecorino Romano: This cheese gives a salty and tangy kick. If you can’t find it, Parmesan is a good substitute, just remember that it’s milder in flavor. For a vegan option, try nutritional yeast blended with a bit of olive oil.
How Do You Create a Creamy Carbonara Without Scrambling the Eggs?
The key to a luscious carbonara sauce lies in timing and temperature control. When mixing the egg and cheese with the pasta, the heat must be just right to avoid scrambling. Follow these steps:
- Make sure to remove the skillet from heat before adding the egg mixture.
- Quickly toss the hot pasta with the pancetta, ensuring everything is well combined.
- Pour the egg and cheese mixture over the pasta, then toss vigorously. Add reserved pasta water slowly to achieve a creamy consistency.
- Working quickly is crucial! The heat of the pasta will cook the eggs gently for a silky sauce.
If you find the sauce too thick, simply add more pasta water until you reach your desired creaminess!
Spaghetti Alla Carbonara
Ingredients You’ll Need:
- 400g (14 oz) spaghetti
- 150g (5 oz) pancetta or guanciale, diced
- 3 large eggs
- 1 cup freshly grated Pecorino Romano cheese (or Parmesan)
- Freshly ground black pepper
- Salt (for pasta water)
- 1 tablespoon olive oil (optional, for cooking pancetta)
How Much Time Will You Need?
This recipe takes about 20 minutes in total—10 minutes to prep and 10 minutes to cook. In no time, you’ll have a delicious plate of Spaghetti Alla Carbonara ready to enjoy!
Step-by-Step Instructions:
1. Cook the Spaghetti:
Start by bringing a large pot of salted water to a boil. Once boiling, add the spaghetti and cook according to the package instructions until it’s al dente. This usually takes about 8-10 minutes.
2. Cook the Pancetta or Guanciale:
While the pasta is cooking, heat a large skillet over medium heat. Add the diced pancetta or guanciale. Cook it until it’s crispy and browned, which should take about 5-7 minutes. Once done, remove the skillet from the heat and set it aside. The crispy bits will add amazing flavor!
3. Prepare the Egg and Cheese Mixture:
In a medium bowl, whisk together the eggs, grated Pecorino Romano cheese, and a good amount of freshly ground black pepper until the mixture is smooth and well combined. This will be the delicious sauce that binds everything!
4. Combine Pasta and Pancetta:
Once the spaghetti is cooked, reserve about 1 cup of the pasta cooking water, then drain the pasta. Immediately add the hot pasta to the skillet with the cooked pancetta, tossing everything to combine nicely.
5. Create the Creamy Carbonara Sauce:
Remove the skillet from heat and quickly pour the egg and cheese mixture over the pasta. Toss vigorously so the heat from the pasta gently cooks the eggs, creating a creamy sauce. If the sauce is too thick, add a bit of the reserved pasta water until you reach your desired consistency.
6. Taste and Serve:
Give it a taste! Adjust with more cheese or black pepper if you like. Serve the spaghetti immediately, garnished with additional grated cheese and freshly ground black pepper. Enjoy your creamy, savory masterpiece!
Buon Appetito! Enjoy your authentic Spaghetti Alla Carbonara — creamy, savory, and utterly delicious!
Can I Use a Different Type of Pasta?
Absolutely! While spaghetti is traditional, you can use other long pasta types like fettuccine or bucatini. Just be sure to adjust the cooking time according to the package instructions for your chosen pasta.
What If I Don’t Have Pecorino Romano Cheese?
No worries! If you can’t find Pecorino Romano, you can substitute it with Parmesan cheese. It may have a milder flavor, but it will still create a delicious carbonara.
How Do I Store Leftover Spaghetti Alla Carbonara?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove with a splash of water or cream to help loosen the sauce, as it may thicken when cooled.
Can I Make This Recipe Vegetarian?
For a vegetarian version, you can skip the pancetta or guanciale and use sautéed mushrooms or a smoky plant-based alternative. Just remember that the traditional creamy texture and flavor will differ slightly without the meat!
