Spaghetti Carbonara is a famous Italian dish that might seem complex at first glance, but once you break it down, it’s simply a delicious blend of pasta, eggs, cheese, and bacon. The key to its rich, creamy texture lies in the timing and how you combine everything. While it’s easy to make, each step has its little secrets to ensure the sauce is smooth, the bacon is crispy, and the pasta is perfectly cooked.
Start by filling a large pot with water. This is where your spaghetti will cook. Bring the water to a rolling boil over high heat, and once it’s boiling, add a tablespoon of salt. The water should taste a bit salty like the sea. This step is crucial as the pasta absorbs the salt as it cooks, adding flavour from the start.
Once the water is boiling, add the spaghetti. Stir it immediately to prevent it from sticking together. Follow the cooking time on the package for “al dente” pasta, which usually takes around 8-10 minutes. You want the pasta to be firm to the bite, as it will continue to cook slightly in the sauce later. While the spaghetti is cooking, make sure to stir it occasionally.
While the pasta is boiling, heat a large skillet or frying pan over medium heat. Add a tablespoon of olive oil to the pan, then add the pancetta or bacon cubes. Let them cook, stirring occasionally, until they turn crispy and golden brown. This should take about 5-7 minutes.
You want the pancetta to release its fat, which will add flavour to the pasta later. Once the pancetta is done, turn off the heat and set it aside. Make sure to leave the rendered fat in the pan as it will coat the spaghetti and add flavour. While the pancetta is cooking, crack the eggs into a medium-sized mixing bowl.
Add the grated Pecorino Romano cheese and a generous amount of freshly ground black pepper (about 1 teaspoon or more if you like). Whisk everything together until smooth. This mixture is the base of the sauce, and the heat from the pasta will cook the eggs just enough to make them creamy without scrambling them.
Once the spaghetti is perfectly cooked, reserve about 1 cup of the pasta water. This water is starchy and will help loosen the sauce later. Drain the spaghetti in a colander, but don’t rinse it. You want the pasta to stay hot, as the heat will help cook the egg mixture.
Now, add the hot spaghetti straight into the pan with the pancetta and the rendered fat. Toss the pasta well to coat it in the fat. The spaghetti should soak up the flavours of the crispy pancetta and the olive oil. This will ensure that every strand of pasta is packed with flavour. Here comes the trickiest part, but don’t worry! Remove the pan from the heat to prevent the eggs from scrambling.
Pour the egg and cheese mixture over the hot spaghetti and quickly toss everything together. The heat from the pasta will gently cook the eggs, turning them into a silky, creamy sauce. Keep tossing until all the spaghetti is coated evenly. If the sauce looks too thick, add a small amount of the reserved pasta water, a little at a time, until the sauce reaches your desired creaminess.
This water will help bind the sauce and make it smooth. Once everything is mixed, you’re ready to serve! Divide the Spaghetti Carbonara into individual bowls or plates.
For extra flavour, sprinkle more grated Pecorino Romano cheese on top, along with a few more cracks of freshly ground black pepper. If you like, garnish with chopped parsley to add a pop of colour. Serve the dish hot, as Carbonara is best enjoyed fresh off the stove.
Additional Tips:
Use the Right Pasta: Spaghetti is traditional, but you can also use fettuccine or bucatini if you prefer a thicker pasta.
Keep the Eggs Creamy: The key to a good Carbonara is to avoid scrambling the eggs. Make sure the pasta is hot, but the pan is off the heat before adding the egg mixture.
Cheese Choice: While Pecorino Romano is traditional, feel free to use Parmesan or a mix of both for a milder flavour.
Pasta Water Magic: Don’t skip reserving the pasta water! It helps create the smooth, creamy texture that makes Carbonara so irresistible.
Now that you know how to make an authentic and delicious Spaghetti Carbonara, you’ll never need to go out to a restaurant to enjoy this classic dish again. With its creamy sauce, crispy pancetta, and cheesy flavour, it’s the perfect comfort food that’s sure to impress anyone.
Ingredients:
To make a delicious and authentic Spaghetti Carbonara, you’ll need just a few basic ingredients, but it’s important to use good-quality ones.
- Spaghetti (400g): This long, thin pasta is the heart of the dish. It’s best when cooked until it’s firm to the bite or “al dente.”
- Eggs (4 large): The eggs give the sauce its creamy consistency without needing cream. Use fresh eggs for the best results.
- Pancetta or Bacon (150g): Traditionally, guanciale (Italian pork cheek) is used, but pancetta or good-quality bacon works too. Make sure it’s cut into small cubes.
- Pecorino Romano Cheese (1 cup, grated): This hard Italian cheese adds a salty, sharp flavour. You can also use Parmesan, but Pecorino gives a more authentic taste.
- Black Pepper (1 tsp, freshly ground): Don’t skip this! Freshly ground black pepper gives the dish a spicy kick and complements the cheese.
- Olive Oil (1 tablespoon): Used to fry the pancetta or bacon, adding extra richness to the dish.
- Salt: For boiling the pasta water. It’s important to generously salt the water as it flavours the pasta.
