Classic Spaghetti Carbonara

Classic Spaghetti Carbonara Recipe for Two

If you’re looking for an authentic spaghetti carbonara recipe for two, this simple yet delicious dish is perfect. Featuring traditional Italian ingredients like guanciale, pecorino romano, and eggs, this carbonara is creamy, flavorful, and incredibly easy to make. No cream needed—just pasta water, eggs, and cheese to achieve that luscious sauce. Here’s how to make it:

Ingredients:

• 160 grams of spaghetti (perfect portion for two people)

• 3 eggs (1 whole egg and 2 yolks)

• 100 grams guanciale (for that authentic taste)

• Freshly cracked black pepper

• Grated Pecorino Romano cheese (adjust to taste)

Method:

1. Cook the Spaghetti:

• Boil 160 grams of spaghetti in salted water until it reaches an al dente texture. This should take about 8-10 minutes, but check the packaging for specific instructions.

2. Prepare the Guanciale:

• While the spaghetti is cooking, cut the 100 grams of guanciale into small pieces.

• In a pan over medium heat, cook the guanciale without adding any oil. Let it render its fat and turn crispy, which usually takes around 5-7 minutes. Once crispy, remove the guanciale from the pan, leaving the rendered fat in the pan.

3. Egg Mixture:

• In a bowl, whisk 1 whole egg and 2 egg yolks until fully combined.

• Add freshly cracked black pepper and a generous amount of Pecorino Romano cheese (about 40-50 grams or enough to coat the egg mixture). Whisk until smooth.

4. Combine and Toss:

• Drain the spaghetti, saving a small cup of the pasta water.

• Quickly toss the drained spaghetti in the pan with the rendered guanciale fat, and mix briefly off the heat for about 30 seconds.

5. Add Egg Mixture:

• Slowly add the egg and cheese mixture to the hot spaghetti, stirring constantly. Add a bit of the reserved pasta water to loosen the sauce and make it extra creamy.

• Keep mixing until you achieve a silky consistency. Be careful not to scramble the eggs.

6. Serve:

• Plate the carbonara and top with the crispy guanciale pieces.

• For extra creaminess, grate additional Pecorino Romano on top before serving.

Tips:

• Make sure to mix the spaghetti off the heat when adding the egg mixture to avoid curdling.

• If you can’t find guanciale, pancetta can be used as a substitute, though it changes the flavor slightly.

• Always use Pecorino Romano for an authentic taste, though Parmesan can be used in a pinch.