Simple Spaghetti Carbonara, Step-by-Step
Ingredients
- 3 tbspDiamond Crystal or 1 Tbsp. plus 2¼ tsp. Morton kosher salt
plus more
- 4 ozguanciale
pancetta, or bacon, salt-cured pork jowl
- 2 ozParmesan or Pecorino Romano
- 2 largeeggs plus 3 large egg yolks
- Freshly ground black pepper
- 2 tbspextra-virgin olive oil
- 12 ozspaghetti
Directions
- 1
Heat 6 qt. water in a large pot over high heat. When water starts to steam, add 3 Tbsp. Diamond Crystal or 1 Tbsp. plus 2¼ tsp. Morton kosher salt and cover pot with a lid (this will bring water to a boil faster).
- 2
While you are waiting on the water, do a little prep. Slice 4 oz. guanciale, pancetta, or bacon into about 1x¼" strips. Finely grate 2 oz. Parmesan or Pecorino Romano and set aside a quarter of the cheese for later.
- 3
Whisk 2 large eggs plus 3 large egg yolks in a medium bowl until no streaks remain, then stir in bulk of the grated cheese. Add several cranks of freshly ground black pepper and set aside.
- 4
Working next to pot, heat 2 Tbsp. extra-virgin olive oil in a large Dutch oven or other heavy pot over medium. Add sliced guanciale, pancetta, or bacon and cook, stirring occasionally, until crisp around the edges, 7–10 minutes.
- 5
Remove pot from heat. Using a wooden spoon, scoop out pork and transfer to a small bowl. Pour fat into a heatproof measuring cup, then add 3 Tbsp. of rendered fat back to pot. (Discard any remaining fat or reserve for another purpose; it’s great for frying eggs.)
- 6
Cook 12 oz. spaghetti in salted boiling water, stirring occasionally, 2 minutes shy of package instructions. Just before pasta is finished, scoop out 1¾ cups pasta cooking liquid with same heatproof measuring cup.
- 7
Add 1 cup reserved pasta cooking liquid to Dutch oven and bring to a boil over medium-high. Drain spaghetti in a colander, then transfer to Dutch oven.
- 8
Cook pasta, stirring constantly and vigorously, until al dente and water is reduced by about half, about 2 minutes. Remove pot from heat.
- 9
Whisk ¼ cup reserved pasta water into egg mixture, then very slowly stream into Dutch oven, stirring constantly, until cheese is melted and egg is thickened to form a glossy sauce. Season with kosher salt, if needed. Thin sauce with remaining ½ cup pasta cooking liquid, adding a tablespoonful at a time, until it's the consistency of heavy cream (you most likely won’t use all of it).
- 10
Mix in pork and divide pasta among bowls. Top with pepper and reserved cheese.
Editor’s note: This recipe was originally printed in our January 2018 issue; it has been updated for style. Head this way for more of our best pasta recipes →
Simple Spaghetti Carbonara, Step-by-Step
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About this Recipe
Master the Art of Simple Spaghetti Carbonara in 22 Minutes!
Imagine a rich, silky pasta dish that comes together in less than half an hour – that's the magic of our Simple Spaghetti Carbonara. This authentic Italian classic, often intimidating, is made incredibly easy with our step-by-step guide, perfect for a quick and satisfying weeknight meal. Forget complicated techniques; with just a few 5 ingredients or fewer and our foolproof method, you'll be enjoying a restaurant-quality pasta dinner in no time.
What makes this easy Carbonara recipe truly special? It's the harmonious blend of crispy, savory pork – whether you opt for traditional guanciale, flavorful pancetta, or readily available bacon – with a velvety sauce made from eggs, Pecorino Romano or Parmesan cheese, and the essential starchy pasta water. The key is in creating a luscious emulsion that coats every strand of spaghetti beautifully, without a drop of cream! This isn't just a recipe; it's an experience in culinary simplicity and flavor.
Tips for Perfect Carbonara
- Choose Your Pork Wisely: While guanciale offers the most authentic and rich flavor, pancetta is an excellent substitute, and good-quality bacon can also work wonders. The fat rendered from the pork is crucial for the sauce's foundation.
- Cheese Matters: Use freshly grated Pecorino Romano for a sharper, saltier kick, or Parmesan for a milder, nuttier profile. A blend of both is also delicious!
- Don't Overcook the Eggs: The trick to that creamy, non-scrambled sauce is to remove the pan from the heat before adding the egg mixture. The residual heat from the pasta and rendered pork fat is enough to gently cook the eggs into a glorious emulsion.
- Pasta Power: While spaghetti is traditional, feel free to experiment with other long pasta shapes like bucatini or even shorter ones like rigatoni for a different texture experience.
This quick Italian pasta dish is a true recipe all-star, proving that the best meals are often the simplest. Serve your freshly made Carbonara immediately, perhaps with a sprinkle of extra black pepper, and savor every indulgent bite. It’s the ultimate dinner solution when you crave something incredibly flavorful without spending hours in the kitchen.