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Cooking & Baking
Giovanni's Spaghetti Carbonara Recipe
Chef Giovanni
4
10 minutes
15 minutes
738
Italian
Pasta
Indulge in the rich and creamy flavors of a classic Italian dish with this authentic Spaghetti Carbonara recipe. Made with guanciale, egg yolks, parmigiano reggiano, and a touch of black pepper, this pasta dish is simple yet incredibly satisfying. The combination of the crispy guanciale, velvety sauce, and al dente spaghetti creates a harmonious blend of flavors and textures that will transport your taste buds to Italy with every bite.
Ingredients
- 175g/6 oz guanciale (pancetta or block bacon)
- 2 large eggs
- 2 egg yolks
- 100g/3.5 oz parmigiano reggiano
- 400g/14 oz spaghetti
- 1/4 tsp black pepper
- 1 tbsp cooking salt
- 1 garlic clove
- chopped parsley (optional)
Helpful tools to create Authentic Homemade Ukrainian Pierogies
- Vitantonio Cheese Grater
- Oxo Pasta Server
- Oxo Garlic Press
- Fox Run Egg Separator
- Peugeot Pepper Mill
- Ironwood Mezzaluna Chopper
Directions
Prepare the Guanciale: Slice the guanciale into 0.5 cm (1/5 inch) thick pieces, then cut into batons for even cooking.
Make the Carbonara Sauce: In a large mixing bowl, whisk together the eggs and yolks. Add the grated Parmesan and a generous amount of black pepper, stirring until well combined.
Cook the Pasta: Bring 4 liters (4 quarts) of salted water to a boil. Add your preferred pasta and cook according to the package directions for an al dente texture.
Reserve Pasta Water: Before draining the pasta, scoop out 1 cup of the starchy pasta water. Drain the pasta but do not rinse.
Cook the Guanciale: While the pasta is cooking, heat a non-stick pan over medium-high heat. Add the guanciale and cook for 4-5 minutes until crispy and golden. No additional oil is needed, as the guanciale will render its own fat. If you're using garlic, add it during the last minute of cooking.
Toss Pasta in Guanciale Fat: Once the pasta is drained, transfer it to the pan with the cooked guanciale. Toss the pasta to evenly coat it in the flavorful guanciale fat.
Combine Pasta and Sauce: Move the pasta and any remaining guanciale fat from the pan into the bowl with the egg mixture. Add 1/2 cup (125 ml) of reserved pasta water. Stir vigorously with the handle of a wooden spoon for about 1 minute until the sauce becomes creamy and coats the pasta strands.
Serve: Transfer the creamy carbonara to warm bowls. Garnish with extra Parmesan, freshly cracked black pepper, and a sprinkle of finely chopped parsley. Serve immediately for the best flavor.