The recipe for authentic carbonara here in Italy is certainly no secret! Everyone knows it since it’s such a common dish, but one thing makes each carbonara unique and can make it better or worse—the creaminess!
Personally, I love it ultra smooth, and if you’re here, you probably want to cook an extra velvety one too.
I’ve done plenty of testing, and below you’ll find the best techniques to make the original recipe even richer and silkier!
Spaghetti Carbonara – The Authentic & Super Creamy Recipe
EQUIPMENT (PAID LINKS)
- Tongs or pasta spoon
Ingredients
- 7 oz guanciale Italian cured pork jowl – If you can't find it, use bacon (see below for details).
- 4 whole eggs
- 1 cup plus 1 tablespoon grated Pecorino Romano cheese
- Freshly ground black pepper
- 12 oz spaghetti
- Salt for pasta water
Instructions
- Cook the Guanciale: Cut the guanciale into small pieces. Place it in a skillet over medium heat and cook for 2 to 3 minutes, stirring occasionally until it's crispy or cooked to your liking. Remove from heat and set aside.7 oz guanciale
- Prepare the Egg and Cheese Mixture: In a mixing bowl, combine the eggs, grated Pecorino Romano cheese, and freshly ground black pepper. Whisk together until smooth and creamy. Set aside.4 whole eggs, 1 cup plus 1 tablespoon grated Pecorino Romano cheese, Freshly ground black pepper
- Boil the Spaghetti: Fill a large pot with water and bring it to a boil. Add salt to the water, then add the spaghetti. Cook according to the package instructions until al dente.12 oz spaghetti, Salt
- Combine Pasta with Guanciale: Using tongs or a pasta spoon, transfer the cooked spaghetti from the pot to the skillet with the guanciale. Toss over medium heat to combine the flavors.
- Add the Egg and Cheese Sauce: Turn off the heat. Quickly pour the egg and cheese mixture over the hot pasta in the skillet. Stir rapidly to coat the spaghetti evenly. The heat from the pasta will cook the eggs gently, creating a creamy sauce without scrambling.
- Adjust the Sauce and Serve: If the sauce is too thick, stir in a little of the reserved pasta water to thin it out. If it's too thin, add more grated cheese. Serve immediately, garnished with extra grated Pecorino Romano cheese and freshly ground black pepper if desired.
Notes
Want it even creamier? Here are some tips to make your carbonara super creamy:
Use only egg yolks: Try replacing two of the four eggs with just yolks. Yolks add extra creaminess compared to the whites. Add pasta water: Before mixing the pasta with the egg and cheese mixture, add a few tablespoons of hot (not boiling) pasta water to the bowl with the eggs to “temper” them. This will help make the sauce smoother. Mix off the heat: After combining the pasta with the guanciale, take everything off the heat. This prevents the eggs from cooking too quickly, ensuring a creamier texture. Adjust with Pecorino: If the sauce is too thin, add a bit more Pecorino to thicken it up without losing creaminess.
Alternative to Guanciale: What to Do If You Can’t Find It
If you’re not familiar with guanciale or can’t find it locally, don’t worry!
Guanciale is a type of cured pork jowl, known for its rich, unique flavor that’s essential to an authentic carbonara. However, if it’s unavailable, pancetta (or Bacon) can be a good substitute, as it also brings a savory, porky depth to the dish.
Just be aware that pancetta is a bit milder, so you might consider using a touch more to enhance the flavor. In a pinch, thick-cut bacon can also work, though it has a smokier taste that will give the carbonara a slightly different, but still delicious, twist.
