Spaghetti Carbonara
Spaghetti Carbonara pairs tender pasta with a flavorful sauce or filling for a satisfying main dish.
About This Recipe
Spaghetti Carbonara works best when the pasta and sauce finish together.
Save a little cooking water or sauce to loosen the texture before serving.
Ingredients
- ✓3 cups cooked spaghetti (about 10 ounces dry) ((600 grams cooked or 300 grams dry))
- ✓4 large egg yolks
- ✓1 cup pecorino freshly grated
- ✓½-1 teaspoon black pepper (freshly ground if possible)
- ✓2 tablespoons olive oil
- ✓½-¾ cup guanciale
- ✓2-3 tablespoons pecorino freshly grated
Ingredient Notes
- Pasta: Cook until just tender so it holds sauce.
- Sauce: Keep sauce loose enough to coat every piece.
- Cheese or seasoning: Add gradually and taste before serving.
- Reserved liquid: A splash of pasta water can help the sauce turn glossy.
Instructions
- 1
In a large pot boil the water, once the water is at a roaring boil add a little salt and the spaghetti, stir and cook until a little bit more than al dente.
- 2
In a small/medium bowl beat until well combined the egg yolks, add the grated pecorino and pepper, beat to combine. Just before adding to the pan add ⅓ - ½ cup (80-120ml) of hot pasta water and mix to combine well.
- 3
Slice the guanciale into short thin strips. In a large pan add the olive oil and guanciale, cook on medium heat until desired doneness, you can it on the crunchy side, the Italian not so much. Remove the guanciale to a clean plate. Do not remove the oil (& fat) from the pan.
- 4
On medium/high heat, add the al dente pasta to the pan, and a ⅓-½ cup (80-120 ml) of hot pasta water and stir to combine, remove the pan from the heat and add the egg mixture and quickly combine, add ⅓ -½ cup of hot (not boiling) pasta water and toss continually until well combined and creamy. Add the guanciale and gently mix. Serve immediately topped with freshly grated pecorino and black pepper.
Katy’s Kitchen Tips
- Salt the pasta water.
- Cook pasta just until tender.
- Reserve some cooking water.
- Toss pasta and sauce together before serving.
Variations and Substitutions
- Herb finish: Add parsley, cilantro, basil, dill, or chives.
- Spicier version: Increase chili, cayenne, black pepper, or hot sauce.
- Saucy version: Serve with gravy, salsa, pan sauce, or yogurt sauce.
- Meal prep: Use leftovers in bowls, wraps, salads, or sandwiches.
What to Serve With Spaghetti Carbonara
Serve Spaghetti Carbonara with garlic bread, salad, roasted vegetables, or extra grated cheese.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days.
Reheat covered with a splash of water, broth, or sauce to restore moisture.
Common Mistakes to Avoid
- Overcooked pasta: Soft pasta can break and feel heavy.
- Dry sauce: Keep a little water or sauce to loosen the dish.
- Rinsing pasta: Rinsing removes starch that helps sauce cling.
- Serving too late: Pasta thickens as it sits.
FAQ
Can I make Spaghetti Carbonara ahead?
Yes. Reheat with a little extra liquid or sauce if needed.
How do I avoid mushy texture?
Stop cooking when just tender and let carryover heat finish the job.
Can I add vegetables or protein?
Yes, as long as extra moisture is controlled.
How should I reheat leftovers?
Reheat covered with a splash of liquid to restore moisture.
Nutrition Facts
- Calories: 519 kcal
- Carbohydrates: 46 g
- Cholesterol: 284 mg
- Fiber: 3 g
- Protein: 23 g
- Sodium: 453 mg
- Sugar: 1 g
- Fat: 27 g
- Saturated Fat: 10 g