Pasta alla Carbonara Recipe

If you haven’t yet fallen under the spell of Pasta alla Carbonara, get ready for a culinary romance that’s simple, rich, and unforgettable. This classic Roman dish, especially when made following Stanley Tucci’s beloved recipe, captures the magic of Italian cooking with just a handful of ingredients that sing together in perfect harmony. Creamy yet without cream, silky with a punch of savory guanciale and Pecorino Romano, this dish is effortless luxury on a plate and a guaranteed crowd-pleaser for any pasta lover.

Ingredients You’ll Need

For a truly authentic Pasta alla Carbonara, you need only a few star ingredients. Each one plays a crucial role, delivering the ideal balance of flavor, texture, and color to make your dish shine like a Roman masterpiece.

• 12 oz spaghetti: Classic pasta shape that holds the sauce beautifully and provides the perfect bite.
• 4 oz guanciale (or pancetta): This cured pork cheek adds a smoky, melt-in-your-mouth richness that defines Carbonara.
• 2 large eggs: The base of the luscious sauce, bringing creaminess without the need for actual cream.
• 1 large egg yolk: Adds extra silkiness and helps bind the sauce to every strand of pasta.
• 1 cup grated Pecorino Romano cheese: Sharp, salty, and tangy, this cheese elevates the dish with its distinctive character.
• Freshly ground black pepper, to taste: For a sharp, aromatic heat that beautifully contrasts the richness of the eggs and pork.
• Salt, for pasta water: Essential to season the pasta internally and enhance the overall flavor.

How to Make Pasta alla Carbonara

Step 1: Cook the Spaghetti

Start by bringing a large pot of salted water to a boil. Cooking the spaghetti until al dente is crucial because you want that perfect bite that’s tender but still has some resistance. Remember, the pasta will absorb some sauce later on, so don’t overcook it now.

Step 2: Crisp the Guanciale

While the pasta cooks, heat a skillet over medium heat and add your diced guanciale. The magic here happens as the fat slowly melts, rendering a crispy, golden crust with those irresistible savory bites. Cook it just long enough to get that perfect texture, usually about 5 to 7 minutes, then remove the pan from heat to keep everything warm.

Step 3: Whisk the Sauce

In a bowl, whisk together the eggs, egg yolk, grated Pecorino Romano, and a good amount of freshly ground black pepper. This mixture is the heart of your Pasta alla Carbonara sauce, creamy and rich without a drop of cream. Whisk until smooth and well combined, ensuring every bite will be indulgently coated.

Step 4: Combine Pasta and Guanciale

Once the spaghetti is perfectly al dente, reserve about a cup of the pasta water and drain the rest. Quickly transfer the hot pasta into the skillet with your guanciale (make sure the heat is off to avoid scrambling the eggs). Stir everything together to combine and let the pasta cool for about 30 seconds — this brief pause is key for the next step.

Step 5: Create the Creamy Sauce

Pour your egg and cheese mixture over the slightly cooled pasta and stir vigorously. The residual heat from the pasta will gently cook the eggs, turning them into a rich, velvety sauce that perfectly clings to every strand. If you find the sauce too thick, gradually add reserved pasta water a little at a time until you reach that silky, luscious texture you crave.

Step 6: Serve Immediately

This dish waits for no one! Serve your Pasta alla Carbonara straight away, topping with extra grated Pecorino Romano and an additional sprinkle of freshly ground black pepper to finish. The contrast of creamy, salty, crispy, and peppery in every bite is absolutely divine.

How to Serve Pasta alla Carbonara

Garnishes

A simple yet generous sprinkle of Pecorino Romano cheese on top is an absolute must for authentic flavor. For an extra touch, add a crack or two of freshly ground black pepper—it gives the dish its iconic aromatic kick and wonderful depth.

Side Dishes

Pair your Pasta alla Carbonara with light, fresh sides that won’t overwhelm its rich flavors. A crisp green salad with lemon vinaigrette or garlicky sautéed greens like spinach or broccoli rabe makes the perfect companion, providing balance and freshness to the meal.

Creative Ways to Present

For a fun twist, serve Pasta alla Carbonara in individual shallow bowls and top with decorative curls of guanciale or pancetta. Garnish with microgreens or a delicate drizzle of extra virgin olive oil for a restaurant-style presentation that will impress your guests with minimal effort.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, transfer them into an airtight container and store in the refrigerator. However, keep in mind that Carbonara is best enjoyed fresh since the sauce can thicken and lose some of its velvety texture when chilled.

Freezing

Freezing Pasta alla Carbonara is generally not recommended because the egg-based sauce tends to separate and get grainy on thawing. For best results, prepare this dish freshly or keep leftovers refrigerated for up to one day.

Reheating

To warm leftovers, gently reheat the pasta in a skillet over low heat with a splash of pasta water to help loosen the sauce. Avoid microwave reheating if possible, as it can cause the eggs to scramble and ruin the luscious creaminess that makes Pasta alla Carbonara so special.

FAQs

Can I use bacon instead of guanciale for Pasta alla Carbonara?

While guanciale gives the most authentic flavor and texture, pancetta or even good-quality unsmoked bacon can work in a pinch. Just know the taste will be a bit different but still delicious!

Is it safe to eat raw eggs in Pasta alla Carbonara?

The eggs are gently cooked by the heat of the freshly boiled pasta, creating a silky sauce rather than raw egg. To reduce risk, use very fresh, high-quality eggs and mix quickly off the heat.

Why shouldn’t I use cream in Pasta alla Carbonara?

Traditional Pasta alla Carbonara relies on eggs and cheese for its creamy texture. Adding cream masks these flavors and changes the classic silky consistency that defines the dish.

How do I prevent the eggs from scrambling when making Carbonara?

Take the pan off the heat before adding the egg mixture and stir vigorously while gradually mixing in reserved pasta water to temper the eggs gently and create a smooth sauce.

Can I make Pasta alla Carbonara with other pasta shapes?

Absolutely! While spaghetti is classic, rigatoni, bucatini, or fettuccine are also fantastic choices as their textures hold the sauce exceptionally well.

Final Thoughts

Pasta alla Carbonara is one of those dishes you’ll want to make again and again because it’s simply that good. With Stanley Tucci’s authentic recipe guiding you, you’ll experience a perfect balance of creamy richness, crispy savory pork, and bold cheese that feels luxurious yet entirely approachable. So grab your ingredients and enjoy the delicious simplicity of Italy’s beloved classic—you’re in for a true treat.

Print