How To Make Spaghetti Carbonara, Authentic Carbonara

Pecorino Romano cheese

🥗Healthier: Parmesan cheese

💰Cheaper: Grana Padano

Parmesan is lower in fat and Grana Padano is often less expensive.

guanciale

🥗Healthier: bacon

💰Cheaper: pancetta

Bacon is more widely available and pancetta is a budget-friendly alternative.

Boil salted water in a large pot.

Add spaghetti to boiling water and cook for 8-9 minutes until al dente.

In a bowl, crack 4 eggs (2 whole and 2 yolks) and whisk them together.

Add about a third cup of shredded Pecorino Romano cheese and an abundant amount of cracked black pepper to the egg mixture and mix well.

Set the egg mixture in the fridge while the spaghetti cooks.

Heat a frying pan and add a couple teaspoons of olive oil.

Add the diced thick cut bacon to the pan and cook on medium heat until the fat renders, avoiding browning the bacon too much.

Test the spaghetti for doneness and remove from heat when ready, reserving some pasta water.

Add the drained spaghetti directly into the pan with the bacon, turning off the heat to avoid cooking the eggs.

Pour the egg mixture over the spaghetti and bacon, mixing quickly to create a creamy sauce without scrambling the eggs.

If the sauce is too thick, add reserved pasta water to thin it down as needed.

Plate the spaghetti carbonara and garnish with chopped parsley and additional black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens