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Stanley Tucci’s Pasta Carbonara Recipe

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★★★★★

4.6 from 145 reviews

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.

Ingredients

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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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