Real Spaghetti Carbonara
This is a traditional Italian spaghetti carbonara recipe made without cream, using eggs, cheese, guanciale, and pasta water to create a creamy sauce. It's quick, authentic, and perfect for a simple yet luxurious meal.
👨🍳 Instructions
- 1
Cut guanciale into 0.5cm / 1/5" thick slices then into batons.
- 2
Place eggs and yolks in a large bowl. Whisk to combine. Then stir in the parmesan and pepper.
- 3
Bring 4 litres (4 quarts) of water to the boil with the salt. Add pasta and cook per the packet directions.
- 4
Just before draining, scoop out 1 cup of pasta cooking water, then drain the pasta.
- 5
While the pasta is cooking, place guanciale in a non stick pan over medium high heat. Cook for 4 to 5 minutes until golden. If using garlic, add it in the last minute.
- 6
Tip the hot pasta into the pan and toss to coat in guanciale fat.
- 7
Transfer the pasta and any residual fat in the pan into the bowl with the egg. Add 1/2 cup (125 ml) pasta cooking water.
- 8
Stir vigorously using the handle of a wooden spoon for 1 minute and watch as the sauce transforms from watery to creamy and clings to the pasta strands!
- 9
Transfer into warm bowls. Serve immediately, garnished with a little extra parmigiana reggiano if desired, and a pinch of black pepper and finely chopped parsley.
📊 Nutrition Facts (per serving)
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This recipe comes from Recipe Tin Eats's blog. Visit the original source for more inspiration!
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