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Chef John's Spaghetti alla Carbonara

Rated as 4.6 out of 5 Stars
59k

"Spaghetti alla carbonara's creamy sauce is simply a thin egg and cheese custard, spiked with pork and black pepper. Try to find pancetta or guanciale (pork cheek cured like pancetta) for a really authentic taste!"
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Ingredients

25 m servings 688
Original recipe yields 2 servings

Directions

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  1. Cook guanciale with olive oil and 1 teaspoon ground black pepper in a Dutch oven over medium-low heat until almost crisp, about 5 minutes. Reduce heat to low.
  2. Whisk eggs, 3 tablespoons Parmigiano-Reggiano cheese, 3 tablespoons Pecorino Romano cheese, and 1 teaspoon ground black pepper in a bowl. Set aside.
  3. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain, reserving 1 cup of the pasta water.
  4. Pour reserved pasta water and drained spaghetti into the bacon-pepper mixture; stir to combine.
  5. Slowly pour egg mixture into the pasta mixture; cook, stirring constantly until the egg mixture forms a thick sauce, 1 to 2 minutes. Remove from heat.
  6. Stir remaining 3 tablespoons Parmigiano-Reggiano cheese and 3 tablespoons Pecorino Romano cheese into the pasta mixture and serve.

Footnotes

  • Cook's Note:
  • You can substitute pancetta for the guanciale. Or in a pinch, use bacon.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 688 calories; 30.3 66.1 36.3 220 984 Full nutrition

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Reviews

Read all reviews 155
  1. 197 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

When I make carbonara, I always add about a cup of chopped yellow onion to the bacon as it fries. That combination is delicious. I also use chicken broth instead of pasta water, as it adds more ...

Most helpful critical review

I have never made this before and I think I made a big mistake by upping the servings to 8. There was waaay too much pasta to stir as instructed. Definately don't try to up the servings so much ...

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When I make carbonara, I always add about a cup of chopped yellow onion to the bacon as it fries. That combination is delicious. I also use chicken broth instead of pasta water, as it adds more ...

Surprisingly, I've never had spaghetti alla carbonara before. So, I don't have anything to compare this to. I know where I can buy pancetta at but it was too far away and I was feeling lazy. So,...

Very easy, simple ingredients, great to see the video also. I added a little diced onion with the bacon and seared cubed chicken tenderloins with the pasta; it tasted just like a nearby restaur...

Spaghetti alla Carbonara is not difficult to make and requires just a few simple, but standard, required ingredients. It really does not vary much from one recipe to the next. This recipe is a...

I'm half Italian and have been living here for over 28 years. So I can fully guarantee that the above recipe is correct. Hence the 5 stars. However there is a small cooking trick that we do here...

I made some changes to it. added garlic to the bacon and a little bit of white wine. Little Cilantro on top. Came out great! Love this recipe!!!

I'm a cooking novice so I was intimidated at first. However, the video and instructions help more than you'll know. I was nervous about the sauce and about the whole prep, but it was really easy...

I have never made this before and I think I made a big mistake by upping the servings to 8. There was waaay too much pasta to stir as instructed. Definately don't try to up the servings so much ...

Okay...this is very easy. I add alter mine, as reviewing other comments, added a medium onion diced and 3-4 minced garlic gloves, and used non-smoked bacon. I did just used freshly grated parm...