To make a simple spaghetti carbonara, you'll need quality ingredients such as guanciale (or a substitute like pancetta or thick-cut bacon), good cheese (Pecorino Romano or Parmigiano Reggiano), eggs (specifically the yolks for the sauce), bronze-cut spaghetti, and black pepper. You'll also need to reserve a good amount of pasta cooking liquid.
Here are some key tips for preparation:
- Pork: Use fatty, flavorful meat, traditionally guanciale. If unavailable, pancetta or thick-cut American bacon are fine substitutes. For non-pork eaters, turkey prosciutto or beef bacon can be used.
- Sauce: The luscious texture and golden hue of the sauce come from egg yolks. To avoid scrambled eggs, remove the pan from the heat before adding the egg and cheese mixture. Gently toss the hot pasta with tongs or a pasta fork while pouring in the egg mixture and a splash of reserved pasta water.
- Cheese: Pecorino Romano and Parmigiano Reggiano are recommended. A combination of both can offer the best of both worlds (sharper and saltier from Pecorino, nutty from Parmesan). Other cheeses like Grana Padano, Piave, and Asiago can be used but will change the intended flavor.
- Pasta Water: Reserve at least ¾ cup of the salty, starchy pasta cooking liquid. About ¼ cup of this water should be mixed into the egg mixture before tossing with the pasta. For the remaining ½ cup, add it a splash at a time (1–2 Tbsp.) until the spaghetti is coated in a smooth, creamy, emulsified sauce that is glossy but not watery.
The dish is typically made in under 30 minutes, emphasizing the importance of timing and following the order of operations.