Classic Spaghetti Carbonara

Learn how to make a classic Spaghetti Carbonara with this easy-to-follow recipe from Knorr. This guide details the essential ingredients like guanciale, eggs, and cheeses, and provides step-by-step instructions to create the signature creamy sauce for a delicious, authentic Italian pasta dish.

Spaghetti Carbonara Classic Spaghetti Carbonara A timeless classic that’s simple but so very delicious

Spaghetti Carbonara does? There’s beauty and a huge amount of indulgence in its delicious simplicity. That richness, that creaminess – it doesn’t get any better. So let’s get to making it.

Essential Ingredients for Authentic Spaghetti Carbonara:

To create an authentic and delicious Spaghetti Carbonara, gather these key ingredients:

• Spaghetti: Choose a high-quality pasta for the best texture and flavour absorption. This forms the perfect base for our rich sauce.
• Guanciale or Pancetta: Traditionally, cured pork cheek (guanciale) is used for its unique salty, savoury depth. Pancetta is a great alternative that still delivers fantastic flavour.
• Eggs: Fresh eggs are crucial for creating the signature creamy, emulsified sauce that coats every strand of pasta.
• Parmigiano-Reggiano Cheese (grated): This adds a nutty, complex richness and depth to the sauce.
• Pecorino Romano Cheese: Essential for that characteristic sharp, tangy bite that balances the richness of the dish.
• Freshly Ground Black Pepper: A generous amount provides a distinctive spicy kick that is vital to carbonara.

The Secret to Carbonara: Mastering the Creamy Sauce

The heart and soul of Spaghetti Carbonara truly lies in its sauce. Mastering this simple yet elegant emulsion of eggs, cheese, and pasta water is key to achieving that signature creamy, luxurious texture. Get this right, and you'll be transported to Italian culinary heaven with every bite.

How to Make Classic Spaghetti Carbonara: Step-by-Step

Follow these simple steps to create your perfect Spaghetti Carbonara:

1. Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Add your spaghetti and cook according to package directions until perfectly al dente (tender but with a slight bite).

2. Prepare the Pork: While the pasta cooks, heat a skillet over medium heat. Add your guanciale or pancetta and cook until it's beautifully crispy and golden brown, typically 5-7 minutes. Once cooked, remove the crispy pork from the skillet and set aside, leaving the rendered fat in the pan.

3. Mix the Sauce Base: In a separate bowl, whisk together the eggs, grated Parmigiano-Reggiano, and Pecorino Romano cheese until you have a smooth, well-combined mixture.

4. Combine Pasta and Pork: Once the spaghetti is al dente, drain it, but be sure to reserve about half a cup of the starchy pasta water. Immediately add the hot, drained pasta to the skillet containing the crispy pork and rendered fat. Toss well to coat the spaghetti.

5. Create the Creamy Sauce: Remove the skillet from the heat. Quickly pour the egg and cheese mixture over the hot pasta. Toss vigorously and continuously to coat every strand. The residual heat from the pasta and pan will cook the eggs gently, creating a luscious, creamy sauce without scrambling.

6. Adjust Consistency: If the sauce appears too thick, gradually add a splash of the reserved pasta water, tossing continuously, until you reach your desired creamy consistency.

7. Season and Serve: Finish with a generous amount of freshly ground black pepper. Taste and adjust seasoning with salt if needed (guanciale/pancetta and cheese are often salty enough). Serve immediately, garnished with extra grated cheese and black pepper if you like.