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Authentic Spaghetti Carbonara

A close-up of a bowl of authentic Spaghetti Carbonara, featuring perfectly coated pasta and crispy guanciale.
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Learn to make a creamy, authentic Spaghetti Carbonara without cream. This recipe focuses on tempering eggs and using guanciale for a rich, silky sauce.

Ingredients

Scale
  • 1 pound spaghetti
  • 6 ounces guanciale, diced
  • 4 large eggs
  • 1 cup Pecorino Romano cheese, finely grated
  • 1 teaspoon black pepper, freshly ground
  • Salt to taste

Instructions

  1. Cook the guanciale in a large skillet over medium heat until crisp. Remove the guanciale with a slotted spoon, leaving the rendered fat in the skillet.
  2. While the guanciale cooks, whisk the eggs, Pecorino Romano cheese, and black pepper in a medium bowl until well combined.
  3. Cook the spaghetti in a large pot of salted boiling water according to package directions until al dente. Reserve about 1 cup of the pasta water before draining.
  4. Add the drained spaghetti to the skillet with the guanciale fat. Toss to coat.
  5. Remove the skillet from the heat. Gradually pour the egg and cheese mixture over the hot pasta, tossing constantly to create a creamy sauce. The residual heat will cook the eggs.
  6. If the sauce is too thick, add a little reserved pasta water, a tablespoon at a time, until the desired consistency is reached.
  7. Add the crispy guanciale back to the pasta and toss to combine.
  8. Serve immediately, garnished with extra Pecorino Romano cheese and black pepper.

Notes

  • To avoid scrambled eggs, ensure the skillet is removed from the heat before adding the egg mixture.
  • Use good quality guanciale for the best flavor. Pancetta can be substituted if guanciale is unavailable.
  • Freshly ground black pepper makes a significant difference in flavor.

Nutrition

Find it online: https://gourmetgaze.com/spaghetti-carbonara-authentic-no-cream/