Restaurant-Worthy Carbonara Is Achievable At Home! 💯
For me, spaghetti alla carbonara is the pinnacle of pasta. Truly, it’s one of the greatest pasta dishes ever created. When made well, it’s pure magic: silky, rich, and deeply satisfying. And here’s the best part — the version you can make at home often outshines what you’ll find in restaurants. Ideal for date nights, family dinners, or even throwing together on a weeknight when you’re short on time.
Unlike many pasta dishes, classic carbonara relies on technique rather than a long list of ingredients. (I still love you, bolognese, but you’re not low-key! 😂) The sauce is cooked indirectly by tossing hot pasta with eggs and cheese until everything melts into a glossy coating. Adding a little pasta water ensures the sauce clings to every strand. Done right, the result is restaurant-worthy pasta with a silky mouthfeel and a deeply savory flavor.
Making This Classic Roman Pasta Is Easier Than You Might Think!
If you’re having trouble sourcing guanciale, check your local Italian markets! Here in Montclair, I buy it from either Rosario’s or Montclair Meats, both amazing butcher shops.
Pancetta or bacon can replace guanciale. If using bacon, choose a thick-cut, unsmoked variety to avoid overwhelming the sauce. I use bacon in this fall-inspired carbonara with butternut squash — 10 outta 10!
The reason we’re not combining the sauce with the pasta in a skillet is because you’re more likely to scramble the eggs that way. Setting the bowl over the pasta pot creates a gentle double-boiler effect and helps everything come together smoothly.
Let the heat of the pasta work its magic on the egg and cheese mixture. You’ll know it’s ready when the sauce is glossy and clings to the pasta with a custard-like texture, not watery or clumpy. If needed, add more pasta water a splash at a time until it looks silky.
I’m typically the gal that will add fresh herbs to everything, but for authentic pasta alla carbonara, no herbs. I know.. it’s difficult for me too. 😂
While spaghetti is traditional, bucatini, rigatoni, or even fettuccine are delicious alternatives. (Bucatini is my personal favorite for carbonara!)
Serving Recommendations
Serve carbonara immediately while it’s hot and creamy. A crisp green salad (like a quick romaine salad with lemon Caesar vinaigrette) balances the richness, while roasted vegetables or grilled asparagus make a light side. Keep it rustic: a basket of crusty bread on the table is always welcome to soak up any sauce left behind.
For wine, pair with a dry white like Soave (a dry white Italian wine) or a light red such as Chianti Classico.
Once you nail the technique, you’ll find yourself making this Italian pasta again and again, whether for a cozy weeknight dinner or an elegant date-night in. Don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating and review below so others can see your feedback. I can’t wait to hear what you think!
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Spaghetti alla Carbonara with Crispy Guanciale and Pecorino
Video
Equipment
Ingredients
- 8 oz guanciale, cut into ½-inch cubes (see note below)
- 1 cup (90g) Pecorino Romano, freshly grated
- ½ cup (45g) Parmigiano Reggiano, freshly grated, plus more for serving
- 1 large whole egg, room temperature
- 4 large egg yolks, room temperature
- Freshly grated black pepper
- 1 lb (500g) dried spaghetti or bucatini
- Extra-virgin olive oil
- Flaky sea salt
Instructions
- Prepare the water. Bring a large pot of generously salted water to a rapid boil.
- Cook the guanciale. Place the cubed guanciale in a cold skillet, then set over medium-high heat. This helps to render the fat slowly, instead of burning when it hits a hot pan. Cook, stirring occasionally, until golden brown and crispy, about 7-8 minutes. Turn off the heat and set aside.
- Combine remaining ingredients. To a large stainless steel bowl, whisk together 1 cup (90g) grated Pecorino Romano, ½ cup (45g) grated Parmigiano Reggiano, 1 whole egg, 4 egg yolks, and lots of freshly ground black pepper (I recommend at least 1 Tbsp, but use more or less depending on your preference). Once mixed, add most of the crispy guanciale and about half of the rendered fat. Keep a few pieces to the side to garnish once plated.
- Cook the pasta. Add spaghetti to boiling water, then cook until al dente according to package directions. Use tongs to transfer the pasta directly into the bowl with the egg and cheese mixture along with about 1 cup (237ml) pasta water. Set the bowl on top of the pot containing pasta water (to act like a double boiler), then stir vigorously until very creamy and the sauce has a thick, custard-like texture. If needed, you can add a bit more starchy pasta water.
- Garnish, then serve! Divide the pasta evenly between 4 larger or 6 smaller bowls, then top with the reserved guanciale. Drizzle each bowl with a little extra virgin olive oil, then sprinkle on additional grated Parmigiano Reggiano (as much as you like), a pinch of flaky sea salt, and lots of freshly grated black pepper. Enjoy!
Notes
- You can often buy large pieces of guanciale from local Italian markets, then cut it yourself to get larger ½-inch cubes. If using pre-packaged cubed guanciale, it is often sold in 3.5-4 oz packages (you’ll need two), and is typically cut into a ¼-inch dice. Use what you can find, but given how few ingredients are in this dish, it’s worth it to buy high-quality.
- If you can’t find guanciale, use pancetta instead of bacon.
- Quick idea for using leftover egg whites other than an omelette: Add them to a cocktail or use to make French chocolate mousse.
- Storing leftovers: Refrigerate in an airtight container for up to 2 days. The sauce won’t be as silky once reheated, but it will still taste delicious.
- Reheating: Warm gently in a skillet over low heat with a splash of water or stock to loosen the sauce. Avoid the microwave, which tends to dry the pasta out.
Nutrition
Photography by Rosslyn Sinclair.
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