Spaghetti Alla Carbonara is a warm and tasty Italian dish made with spaghetti, eggs, cheese, and crispy bacon. It’s creamy without needing any cream!
Cooking it feels a bit like magic because the heat from the pasta makes everything deliciously smooth. I love making it for friends—it always gets smiles! 😊
Key Ingredients & Substitutions
Spaghetti: Traditional pasta used here is spaghetti, but you could substitute it with fettuccine or bucatini for a different twist. I like using whole wheat pasta for added fiber, but stick with what you love!
Guanciale or Pancetta: Guanciale is the classic choice for its unique flavor. If you can’t find it, pancetta works well too—just keep in mind it’s milder. Bacon can also be used in a pinch, but it changes the taste.
Eggs: Fresh, large eggs are best for the sauce. They create a creamy texture when combined with cheese. I prefer using organic eggs whenever possible for better flavor and quality.
Pecorino Romano: This cheese adds a salty kick. If it’s hard to find, you can substitute with Parmesan, but adjust the amount of salt in the dish since Parmesan is less salty.
How Do I Make the Sauce Creamy Without Cream?
The magic of a Carbonara sauce lies in the cooking technique. The heat from the pasta is what helps to create a creamy sauce, so here’s how to do it right:
- Make sure the spaghetti is hot when you mix it with the egg and cheese mixture; this is key to bringing everything together!
- After draining, quickly transfer the hot pasta to the mixing bowl and toss immediately.
- Add a bit of reserved pasta water (a few tablespoons at a time) while tossing to help the sauce come together without becoming too thin.
- Continue to stir quickly to avoid scrambling the eggs. A gentle toss is all you need!
Don’t rush this step, as it ensures a creamy finish to your Spaghetti Alla Carbonara. Enjoy making this delicious comfort food! 🍝
How to Make Spaghetti Alla Carbonara
Ingredients You’ll Need:
For the Pasta:
- 400g (14 oz) spaghetti
For the Sauce:
- 150g (5 oz) guanciale or pancetta, diced
- 3 large eggs
- 1 cup (100g) Pecorino Romano cheese, finely grated
- Freshly ground black pepper
- Salt, for pasta water
- Fresh parsley (optional, for garnish)
How Much Time Will You Need?
This delicious Spaghetti Alla Carbonara will take about 20 minutes in total. You’ll spend about 10 minutes preparing and cooking the ingredients, plus a few minutes to plate and serve. It’s a quick meal that’s perfect for busy evenings!
Step-by-Step Instructions:
1. Prepare the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add the spaghetti and cook according to the package instructions until al dente. Stir occasionally to prevent sticking.
2. Cook the Guanciale or Pancetta:
While the pasta is cooking, heat a skillet over medium heat. Add the diced guanciale or pancetta to the skillet and cook until it’s crispy and golden brown, which should take about 5-7 minutes. Once cooked, remove it from the heat and let it sit while you prepare the sauce.
3. Mix the Egg and Cheese Mixture:
In a mixing bowl, combine the eggs, finely grated Pecorino Romano cheese, and a generous amount of freshly ground black pepper. Whisk everything together until it’s well mixed and creamy.
4. Drain the Pasta:
Once the spaghetti is al dente, reserve about 1 cup of the pasta cooking water, then drain the pasta in a colander. It’s really important to work quickly from here!
5. Create the Creamy Sauce:
Immediately transfer the hot spaghetti back to the pot (off the heat) or into the bowl with the egg and cheese mixture. Toss the spaghetti quickly to coat it with the mixture. As you toss, add a small amount of the reserved pasta water—just enough to create a creamy sauce that clings to the pasta. Avoid letting the eggs scramble!
6. Combine with Guanciale:
Now, stir in the crispy guanciale (and any rendered fat) into the pasta. Toss everything together until well combined.
7. Serve & Garnish:
Plate the Spaghetti Alla Carbonara immediately. Top with extra Pecorino cheese, more freshly ground black pepper, and a sprinkle of chopped parsley if you like. Enjoy your homemade Italian classic!
Buon Appetito!
Can I Use Regular Bacon Instead of Guanciale or Pancetta?
Yes, you can use regular bacon if you can’t find guanciale or pancetta. Just keep in mind that it will give a different flavor profile—bacon is usually smokier and saltier. Make sure to adjust the seasoning accordingly!
What If I Don’t Have Pecorino Romano Cheese?
If you can’t find Pecorino Romano, Parmesan cheese is a great substitute. Just be aware that it’s less salty, so you might want to adjust the added salt in the dish. You can mix half Parmesan and half Grana Padano for a richer flavor!
Can I Make This Dish Vegetarian?
For a vegetarian version, skip the guanciale or pancetta and use sautéed mushrooms or smoked mushrooms for a similar depth of flavor. Using a plant-based cheese can also enhance the creaminess without the meat.
How Do I Store Leftovers?
If you have leftovers, store them in an airtight container in the fridge for up to 2 days. To reheat, warm gently in a skillet over low heat, adding a splash of reserved pasta water to help restore the creaminess.