Spaghetti Carbonara

About the Recipe

This classic carbonara pasta is inspired by the family dinners my nonna used to make. With homemade pasta, crispy guanciale, a silky sauce, and plenty of Pecorino Romano, it's rich and creamy, making for an Italian comfort food everyone around the table will love.

Ingredients and Notes

Homemade Pasta

• Flour – For the best results, use 00 flour. The double zero means it is finely ground, creating smooth, pliable dough.
• Eggs – Use both whole eggs and egg yolks to give the dough structure while creating a richer flavor. Let them come to room temperature before beginning.
• Salt – Essential for flavor; do not skip.
• Rice Flour or Semolina Flour – Coats the raw pasta pieces to prevent clumping.

Carbonara Sauce

• Guanciale – Traditional Italian cured pork jowl. It renders into crispy, savory pieces and gives carbonara its signature flavor. If unavailable, pancetta or bacon can substitute, though the flavor will differ.
• Eggs – A mix of whole eggs and egg yolks creates a silky, creamy sauce without cream.
• Pecorino Romano – Sharp, salty, and slightly tangy, this cheese balances the richness of the sauce. Buy a block and grate it yourself for the best taste and texture.
• Black Pepper – Coarsely cracked for a bold, peppery bite.

Pangrattato

• Olive Oil – Used to toast the breadcrumbs for a golden, crispy topping.
• Panko Breadcrumbs – Toasted until golden and crisp, adding texture to the dish.
• Pecorino Romano – Adds depth and a subtle, salty, cheesy taste that complements the sauce.

Instructions

Prepare the Fresh Pasta

• Make the dough – Create a well in the flour, whisk in the eggs, yolks, and salt, then gradually pull in flour to form a paste. Knead until smooth and elastic.
• Rest – Wrap the dough in plastic wrap and let it rest at room temperature until it springs back when pressed.
• Roll – Divide the dough into four pieces. Using a pasta roller, start on the widest setting and pass the dough through twice. Fold into thirds (like a letter), then roll again. Continue narrowing the setting until the dough is about 1/8 inch thick. Lightly flour both sides and transfer to a sheet tray dusted with semolina or rice flour. Keep covered.
• Cut – Cut the pasta sheets using a chitarra or cutter, toss in flour to prevent sticking, and arrange on prepared trays until ready to cook.

Create the Pangrattato

• Toast the breadcrumbs – Heat olive oil in a skillet over medium heat. Add the breadcrumbs and toss to combine, cooking until deeply golden brown.
• Add cheese – Remove the pan from heat and stir in the Pecorino Romano.

Make the Sauce

• Cook the guanciale – Place the guanciale in a cold skillet and set over medium heat. Cook until crisp in places and tender in others. Remove from heat.
• Whisk ingredients – In a bowl, combine the eggs, yolks, pecorino, and black pepper. Set aside.
• Combine – Add pasta to the skillet with guanciale. Quickly pour in the egg mixture and a splash of pasta water, tossing with tongs until a glossy sauce coats the pasta. Add more pasta water as needed.
• Serve – Divide among bowls, and top the carbonara with extra pecorino, pangrattato, and black pepper. Serve immediately.

Tips for Success

• Start the guanciale in a cold pan – This helps it render slowly, giving you crispy edges and flavorful fat without burning.
• Use room-temperature eggs – Cold eggs can seize when mixed with hot pasta. Room-temperature eggs blend more smoothly into a creamy sauce.
• Avoid overcooking the pasta – Fresh pasta cooks to al dente in just 60 seconds.
• Work quickly – Toss the hot pasta with the egg mixture right away so the heat cooks the eggs gently, creating a silky sauce (not scrambled eggs).

Equipment

• Large Mixing Bowl
• Fork or Whisk
• Stand Mixer with Pasta Roller
• Chitarra or Pasta Cutter
• Large Pot
• Large Skillet
• Pair of Tongs
• Cheese Grater or Microplane

Recipe Details

Servings: 4

Prep Time: 1 hour

Cook Time: 30 minutes

Resting Time: 30 minutes

Total Time: 2 hours