There’s a reason Classic Spaghetti Carbonara is so popular, and it’s not just because it’s easy to make. It’s creamy, rich, salty and indulgent aka comfort on a plate. This is an authentic recipe using egg yolks, so NO CREAM! 😉 For the best texture and flavour this dish is best eaten straight away, but luckily it’s all very quick to be made.
Classic Spaghetti Carbonara is a dish of contradictions: rich yet simple, indulgent but effortless. Six ingredients—pasta, eggs, cheese, guanciale (or pancetta), garlic and black pepper—come together perfectly into a silky sauce. No cream, maybe some fresh parsley sprinkled over the top for the colour and taste.
The real trick? The sauce. If you’re too slow, you get scrambled eggs. Too fast, and it’s just a mess. But get it right? You’ll be rewarded with a luscious, golden coating that clings beautifully to every strand of pasta.
This is an authentic recipe using egg yolks, so NO CREAM! ;-) For the best texture and flavour this dish is best eaten straight away, but luckily it's all very quick to be made.
Ingredients
175 g guanciale (or pancetta for a more affordable options), cut into 0.5 cm cubes
2 whole eggs
2 egg yolks
100 g parmigiano reggiano (or pecorino or parmesan cheese), Freshly grated, NOT pregrated
Good pinch black pepper, freshly crushed
400 g spaghetti
1 tbsp salt , to add to the cooking water of the pasta
1/2 cup pasta water
1 garlic clove, finely minced or grated
To serve
Extra parmigiano reggiano (or pecorino or parmesan cheese)
small bunch fresh parsley, finely chopped
Instructions
1)
Cook the pasta in well salted water until al dente, see the packaging for the duration. Scoop out 1 cup of the pasta water just before draining the rest. While it’s boiling you can work on the sauce and bacon.
2)
Place eggs and egg yolks in a large bowl and whisk until combined. Stir in the cheese and black pepper.
3)
Place the guanciale in a heavy based dry pan (or non stick pan) and cook for 4-5 minutes until golden. You don’t need any additional oil for this, there is enough fat in the guanciale to render out.
4)
transfer the hot drained pasta into the pan with the guanciale and toss well to coat.
5)
Transfer the coated guanciale into the bowl with the eggs and cheese and 1/2 a cup of the pasta water. Straight away stir vigorously with a wooden spoon for 1 minute, it will transform into a creamy sauce which clings to the pasta.
6)
Transfer to warm bowls, sprinkle with extra cheese, crushed black pepper and freshly chopped parsley. Eat straight away. Enjoy!
Hi! My name is Saffron. I’m from Amsterdam, a freelance photographer, recipe developer, food stylist, culinary photographer and beekeeper on the weekends. I’m a passionate cook and lover of all things food. With this site I’d like to share my passion and knowledge and maybe even inspire you to go on an adventurous food journey as well.
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