Easy Authentic Spaghetti Carbonara (No Cream!)
This Easy Authentic Spaghetti Carbonara is a classic Roman pasta made with spaghetti, crispy guanciale, Pecorino Romano, eggs, and plenty of freshly cracked black pepper. Creamy and silky without a drop of cream, this traditional Italian dish comes together quickly with a handful of simple ingredients.
Ingredients
- 12 oz. spaghetti
- 3 egg yolks + 1 whole egg
- 1 cup grated pecorino Romano
- 6 oz guanciale or pancetta
- 2 Tbsp. Toasted and freshly ground black peppercorns
- slash of pasta water
Instructions
- Cook the spaghetti Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1 cup of the starchy pasta water, then drain.
- Toast the peppercorns add the peppercorns to a dry skillet and toast until fragrant ( 3-4 minutes) then grind in a mortar or small food processor. Set aside
- Cook the pancetta In the same pan While the pasta cooks, add the guanciale or pancetta to a cold skillet. Turn heat to medium and cook until crispy and golden, about 5–6 minutes. Turn off the heat.
- Make the egg mixture In a bowl, whisk together eggs, Pecorino Romano, and a generous amount of black pepper.
- Combine it all Add hot, drained pasta to the pan with pancetta (off heat). Toss to coat in the rendered fat.
- Temper the eggs Slowly pour in the egg mixture while tossing quickly to prevent scrambling. Add a splash of reserved pasta water to loosen and create a silky sauce. Keep tossing until glossy and creamy. Use more water if needed.
- Finish & serve Plate immediately with extra Pecorino and black pepper on top.
Notes
The secret to a creamy carbonara is controlling the heat. Remove the pan from the heat before adding the egg and cheese mixture, then toss continuously with the hot pasta and a little reserved pasta water. The residual heat gently cooks the eggs while creating that smooth, silky sauce without scrambling them.