Stanley Tucci’s Pasta Carbonara Recipe
Introduction
Stanley Tucci’s Pasta Carbonara is a classic Italian dish known for its rich, creamy texture and bold flavors. Made with simple ingredients like eggs, Pecorino Romano, and guanciale, this recipe delivers authentic taste with minimal fuss. It’s perfect for a comforting weeknight dinner or when you want to impress guests with something elegant yet easy.
Ingredients
- 12 oz spaghetti
- 4 oz guanciale (or pancetta if unavailable), diced
- 2 large eggs
- 1 large egg yolk
- 1 cup grated Pecorino Romano cheese
- Freshly ground black pepper, to taste
- Salt, for pasta water
Instructions
- Step 1: Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, following the package instructions.
- Step 2: While the pasta cooks, heat a skillet over medium heat and add the diced guanciale. Cook until golden and crispy, about 5–7 minutes. Remove from heat.
- Step 3: In a bowl, whisk together the eggs, egg yolk, Pecorino Romano cheese, and a generous amount of black pepper until well combined.
- Step 4: Once the pasta is cooked, reserve about 1 cup of pasta water and drain the rest.
- Step 5: Add the hot pasta directly into the skillet with guanciale (off heat), stirring to combine and allow to slightly cool for 30 seconds.
- Step 6: Pour the egg and cheese mixture into the pasta, stirring vigorously to create a creamy sauce without scrambling the eggs.
- Step 7: If the sauce is too thick, gradually add reserved pasta water until you reach your desired consistency.
- Step 8: Serve immediately, topped with additional Pecorino Romano and black pepper.
Tips & Variations
- Use guanciale for the most authentic flavor, but pancetta works well as a substitute.
- Whisk the eggs and cheese mixture thoroughly to ensure a smooth, creamy sauce.
- Be careful not to add the egg mixture while the skillet is still on heat to prevent scrambling.
- Add a splash of reserved pasta water slowly to adjust the sauce’s creaminess perfectly.
- Try mixing Pecorino Romano with Parmesan for a milder, balanced flavor.
Storage
Leftover carbonara is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a little water or pasta water to loosen the sauce and prevent the eggs from scrambling.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use bacon instead of guanciale or pancetta?
Yes, bacon can be used as a substitute, though it will have a smokier flavor that differs from traditional carbonara.
Why isn’t there any cream in this carbonara recipe?
Traditional Italian carbonara relies on eggs and cheese to create a creamy sauce without using cream. Adding cream changes the texture and authenticity of the dish.
PrintStanley Tucci’s Pasta Carbonara Recipe
Stanley Tucci’s Pasta Carbonara is a classic Italian dish featuring perfectly cooked spaghetti blended with crispy guanciale, a creamy egg and Pecorino Romano cheese sauce, and freshly ground black pepper. This rich, comforting pasta exemplifies simplicity and authentic Italian flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
For the Pasta Carbonara
- 12 oz spaghetti
- 4 oz guanciale (or pancetta if unavailable), diced
- 2 large eggs
- 1 large egg yolk
- 1 cup grated Pecorino Romano cheese
- Freshly ground black pepper, to taste
- Salt, for pasta water
Instructions
- Boil the Pasta: Bring a large pot of salted water to a rolling boil. Cook the spaghetti until al dente, following the package instructions carefully to ensure the pasta retains a slight firmness.
- Cook the Guanciale: While the pasta cooks, heat a skillet over medium heat. Add the diced guanciale and cook until it turns golden and crispy, which should take about 5 to 7 minutes. Once done, remove the skillet from heat to prevent overcooking.
- Prepare the Sauce Mixture: In a mixing bowl, whisk together the 2 whole eggs, 1 egg yolk, grated Pecorino Romano cheese, and a generous amount of freshly ground black pepper until the mixture is smooth and well combined.
- Drain Pasta and Reserve Water: Once the spaghetti is cooked to al dente, reserve about 1 cup of the pasta cooking water and then drain the pasta thoroughly.
- Combine Pasta and Guanciale: Transfer the hot spaghetti directly into the skillet containing the crispy guanciale, off the heat. Stir the pasta and guanciale together and allow it to cool slightly for about 30 seconds to avoid scrambling the eggs in the next step.
- Create the Creamy Carbonara Sauce: Pour the egg and cheese mixture over the pasta and guanciale. Stir vigorously and continuously to coat the pasta evenly and create a creamy sauce. The residual heat of the pasta will gently cook the eggs, forming a silky texture without scrambling.
- Adjust Consistency: If the sauce appears too thick or clumpy, gradually add some of the reserved pasta water a little at a time, stirring until the desired creamy consistency is achieved.
- Serve: Plate the pasta carbonara immediately and garnish with additional grated Pecorino Romano and freshly ground black pepper to taste.
Notes
- Using guanciale gives the most authentic flavor, but pancetta is a suitable substitute.
- Be careful not to add the egg mixture over high heat to prevent scrambling.
- Reserve pasta water is crucial for adjusting the sauce consistency.
- Serve immediately for best texture and flavor.
Keywords: Pasta Carbonara, Stanley Tucci Carbonara, Italian pasta, Guanciale pasta, Classic Carbonara recipe
