The Velvety Authentic Spaghetti Carbonara with Crispy Guanciale
A Foolproof Classic Carbonara Recipe with a Medium Sweet & Spicy Glow
What makes this the best spaghetti carbonara? The secret to a velvety, creamless carbonara is the precise emulsification of starchy pasta water and egg yolks combined with Blazing Citrus Medium. Unlike heavy, cream-based versions, our method uses the residual heat of the spaghetti and rendered guanciale fat to create a glossy, silk-like sauce. By whisking in our vinegar-free Blazing Citrus Medium, you add a Medium Sweet and Spicy brightness (6/10 Heat) that cuts through the rich Pecorino Romano and fatty guanciale, providing a zesty citrus finish that balances the pungent black pepper.
Heat Level: Blazing Citrus Medium | Medium (6/10) - Sweet & Spicy
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Servings: 4
Nutrition Facts (per serving)
Calories: 680
Protein: 28g
Carbs: 55g
Fat: 38g
Nutrition facts may be estimated based on standard ingredient databases.
Ingredients:
1 lb (450 g) Spaghetti
4 oz (115 g) Guanciale or pancetta, diced
2 large Whole eggs
2 large Egg yolks
1 cup (100 g) Freshly grated Pecorino Romano cheese
1/2 cup (50 g) Freshly grated Parmesan cheese (optional, for milder flavor)
1 tsp (5 ml) Freshly ground black pepper, plus more for serving
1/2 tsp (2.5 ml) Sea salt (adjust based on guanciale saltiness)
1/2 cup (120 ml) Reserved pasta water
2 tbsp (30 ml) Eleven Eleven Sauce’s Blazing Citrus Medium
Ingredient Spotlight: Guanciale vs. Pancetta
While pancetta (cured pork belly) is a common substitute, true Carbonara shines with guanciale (cured pork jowl). Guanciale renders more fat, which is essential for creating the luxurious, emulsified sauce. It also has a richer, more complex flavor profile. If you can't find guanciale, use good quality pancetta, but try to source the real deal for an authentic taste.
Heat It Up with Eleven Eleven Sauce. To introduce a modern, balanced heat to your traditional Carbonara, consider whisking in our Blazing Citrus Medium into your egg mixture. This all natural fruit-based hot sauce adds a subtle, everyday heat and a bright, zesty counterpoint to the richness of the guanciale and cheese. It's a fantastic way to add a flavorful hot sauce for weeknight meals without overpowering the delicate balance of the classic dish.
Heat Level: 5.5 out of 10 🔥
Blazing Citrus “Medium” Hot Sauce brings bright sweet heat to any dish. Made with grapefruit juice instead of vinegar, it delivers a clean citrus finish with a smooth serrano kick at a comfortable medium heat. Spoon it over tacos, grilled chicken, shrimp, crispy potatoes, eggs, or grain bowls, or whisk it into mayo or yogurt for an instant dip or dressing. Crowd friendly and full of flavor, it lifts rich foods and makes everyday meals pop.
Directions:
Bring a large pot of heavily salted water to a boil. Cook the spaghetti according to package instructions until very al dente—it should still have a firm bite. Pro-Tip: Start cooking your spaghetti while the guanciale renders. Timing is crucial in Carbonara, as the sauce relies on hot pasta.
While the pasta cooks, dice the guanciale into small cubes. In a cold skillet, add the guanciale and render it over medium-low heat until it's crispy and most of the fat has rendered out, about 8-10 minutes. Remove the crispy guanciale with a slotted spoon and set aside, leaving the rendered fat in the skillet.
In a medium bowl, whisk together the whole eggs, egg yolks, Pecorino Romano cheese, Parmesan (if using), freshly ground black pepper, and the Blazing Citrus Medium until thoroughly combined and creamy. Pro-Tip: This egg and cheese mixture should be smooth. A few drops of the warm rendered guanciale fat can be whisked into the eggs here to temper them slightly and begin the emulsification process.
Before draining the pasta, reserve about 1 cup (240 ml) of the starchy pasta water. This is critical for achieving the creamy sauce consistency.
Immediately add the drained, hot spaghetti directly into the skillet with the rendered guanciale fat. Toss vigorously for about 30 seconds to coat the pasta.
Remove the skillet from the heat. This is crucial to prevent the eggs from scrambling. Pour the egg and cheese mixture over the hot spaghetti, tossing continuously with tongs. Add a splash of the reserved pasta water, a tablespoon at a time, until a creamy, glossy sauce forms that coats the spaghetti. The heat from the pasta will cook the eggs just enough to create the sauce.
Stir in most of the crispy guanciale. Taste and adjust seasoning with salt and more black pepper if needed.
Serve immediately, garnished with the remaining crispy guanciale, extra Pecorino Romano, and a final crack of black pepper.
Tips & Variations:
The No-Scramble Secret: The key to creamy Carbonara and not scrambled eggs is to remove the skillet from direct heat before adding the egg mixture. The residual heat of the pasta and the warm pasta water will gently cook the eggs into a sauce without curdling them. Always toss vigorously!
Emulsion Perfection: If your sauce looks too thick or clumpy, gradually add more of the hot, starchy pasta water, whisking constantly until it reaches your desired creamy consistency. The starch in the water helps bind the sauce to the pasta, preventing it from becoming oily or separating.
Regional Swap (Mediterranean): For a lighter, Mediterranean-inspired twist, omit the guanciale and instead sauté cherry tomatoes and spinach with garlic and olive oil. Replace half the Pecorino with crumbled feta cheese and add fresh mint and lemon zest at the end. The Blazing Citrus Medium would pair excellently with these fresh flavors.
Milder Cheese Blend: If you find Pecorino Romano too strong, you can use a 50/50 blend of Pecorino and Parmesan. Parmesan has a milder, nuttier flavor that can soften the intensity while still contributing to the overall cheesy richness of the Carbonara.
Other Users Suggest:
Replacing: Guanciale with smoked bacon.
New Measurement: 6 oz (170 g) Thick-cut smoked bacon, diced.
Why: Bacon is more readily available and provides a similar smoky, salty flavor, though the fat renders differently.
Replacing: Spaghetti with bucatini.
New Measurement: 1 lb (450 g) Bucatini pasta.
Why: Bucatini is a hollow, thicker spaghetti that perfectly traps the creamy sauce inside each strand, offering a different textural experience.
Storage, Reheat & Freeze:
Storage: Carbonara is best eaten fresh. Leftovers can be refrigerated in an airtight container for up to 1 day, but the sauce may lose its creamy texture.
Reheat: Gently reheat over very low heat on the stovetop, adding a splash of water and a tiny bit of butter, tossing constantly to avoid scrambling the eggs.
Freeze: Not recommended; the egg-based sauce will separate and become grainy upon thawing and reheating.
People Also Ask
Why is my carbonara sauce scrambled instead of creamy? Scrambled eggs in carbonara happen when the pan is too hot when the egg mixture is added. To ensure a velvety sauce, always remove the skillet from the direct heat source before pouring in your eggs. The residual heat from the pasta and a splash of starchy water is all you need to cook the eggs into a smooth, thick emulsion without curdling them.
What is the difference between guanciale and pancetta? Authentic carbonara uses guanciale, which is cured pork jowl. It has a higher fat-to-meat ratio and a deeper, more funk-forward flavor than pancetta (cured pork belly). This rendered fat is the "secret ingredient" that binds the cheese and eggs together. If you must use pancetta, look for a thick-cut variety to ensure you get enough rendered oil for the sauce.
Can I add hot sauce to a traditional Italian carbonara? Yes, but most hot sauces contain vinegar, which can clash with the sharp Pecorino Romano cheese and make the dish taste sour. Blazing Citrus Medium is 100% vinegar-free, using grapefruit juice instead. This provides a "Sweet & Spicy" citrus lift that enhances the savory umami of the pork without the harshness of vinegar.
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