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This traditional spaghetti carbonara recipe may contain affiliate links, which means we may receive a commission, at no extra cost to you, if you make a purchase through a link. Please see my/our full disclosure further information.
Spaghetti Carbonara is a classic roman dish for a reason: it’s downright delicious. This traditional spaghetti carbonara recipe is easy to make and something that you will make over and over again. This is one of my favorite dishes to make, and I know your whole family will love it too!
why you should make this traditional spaghetti carbonara recipe
Spaghetti carbonara is a delicious, easy recipe your family will love! Carbonara is made up of simple ingredients, and it’s an Italian classic! Carbonara sauce is silky and smooth, but full of flavor. The sauce quick to make with Pecorino Romano cheese and eggs. The best part of this dish? No complicated kitchen equipment! Also, if you’re a fan of traditional Italian recipes, you should check out my Bolognese!
what ingredients do you need to make carbonara?
- Guanciale – Guanciale is an Italian cured meat made from pork cheek or jowl. It is the ingredient used in a traditional spaghetti carbonara recipe. If you can’t find guanciale, opt for pancetta or bacon.
- Pecorino Romano Cheese – An Italian hard cheese that’s very salty (and delicious!).
- Eggs- You need four whole eggs for this recipe – make sure they are fresh! The better the ingredients, the more delicious the outcome!
how do I make traditional spaghetti carbonara?
Can I reheat spaghetti carbonara?
Yes, you can reheat spaghetti carbonara. To do so, toss the pasta in a skillet over medium-high heat for about 5 minutes until warmed. If it seems dry, ad a little bit of water (one teaspoon at a time) swirling it around until it gets creamy again.
Enjoy, and as always, please let me know if you make this recipe – and if you do, don’t forget to tag @seasonedandsalted and #seasonedandsalted on Instagram!
- 12 oz spaghetti
- 7 oz guanciale, cubed or pancetta, or bacon
- 4 eggs
- 100 g grated Pecorino Romano cheese
- 2 teaspoon freshly ground black pepper
- First, let’s boil the water for the spaghetti. I do not salt my pasta water for carbonara normally, because the guanciale adds so much salt. If you aren’t using guanciale, feel free to salt your water.
- Cut the guanciale cubes or slices, then cook in a pan over medium heat for about 2 or 3 minutes. Stir occasionally (using a wooden spoon). I like my guanciale crispy, but you can cook it as crispy as you’d like. Just like bacon, the longer you cook the guanciale, the more the fat will sizzle and the crispier it will get.
- When the guanciale has been cooked to your liking, remove it with a slotted spoon to a plate lined with paper towel. Keep the grease in the pan and set it aside off the heat.
- Time to make the sauce! This is so easy, you will love it! In a mixing bowl, add the four eggs and the grated cheese. Using a whisk, mix the cheese and the eggs until t hey combine. Pecorino Romano cheese is a hard, salty cheese that adds great flavor! Add the freshly cracked black pepper, and continue to whisk until fully combined. The sauce will become smooth but will still be a little thick. We are aiming for a thick and creamy consistency.
- Cook your spaghetti according to the package. Once it is finished cooking, drain the spaghetti and add it to the pan. with the guanciale fat and heat it over medium heat. The spaghetti will start to sizzle. Turn off the heat immediately and get your tongs ready. Add the cheese and egg mix and quickly toss the spaghetti with the tongs. You need to do this very quickly or you will end up with scrambled eggs (yuck).
- Add the crispy guanciale back to the pan and continue to toss with the spaghetti and sauce. Serve immediately. Enjoy!