Stanley Tucci’s Pasta Carbonara Recipe

Introduction

Stanley Tucci’s Pasta Carbonara is a classic Italian dish celebrated for its creamy texture and rich flavors. Made with simple ingredients like guanciale, eggs, and Pecorino Romano, this recipe delivers a comforting and elegant meal in under 30 minutes.

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

1. Step 1: Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, following the package instructions.
2. Step 2: While the pasta cooks, heat a skillet over medium heat and add the diced guanciale. Cook until golden and crispy, about 5 to 7 minutes. Remove from heat.
3. Step 3: In a bowl, whisk together the eggs, egg yolk, Pecorino Romano cheese, and a generous amount of black pepper until smooth.
4. Step 4: Once pasta is cooked, reserve about 1 cup of pasta water, then drain the rest.
5. Step 5: Add the hot pasta directly into the skillet with guanciale (off heat), stirring to combine and allow it to cool slightly for 30 seconds.
6. Step 6: Pour the egg and cheese mixture into the pasta, stirring vigorously to create a creamy sauce without scrambling the eggs.
7. Step 7: If the sauce is too thick, gradually add reserved pasta water a little at a time until you reach your desired consistency.
8. Step 8: Serve immediately, topped with additional Pecorino Romano and freshly ground black pepper.

Tips & Variations

• Use guanciale for the most authentic flavor, but pancetta works well as a substitute.
• Be sure to stir quickly when adding the egg mixture to avoid scrambling.
• If you prefer a milder cheese, try substituting Parmigiano-Reggiano for Pecorino Romano.
• Reserve enough pasta water; the starch helps create the perfect creamy sauce texture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of pasta water to loosen the sauce, as carbonara is best enjoyed fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bacon instead of guanciale or pancetta?

While bacon can be used in a pinch, it has a smokier flavor that differs from the traditional carbonara taste. Guanciale or pancetta are preferred for authenticity.

Why do I need to add pasta water to the sauce?

The reserved pasta water contains starch that helps emulsify the sauce, making it creamy and smooth without needing cream.

Stanley Tucci’s Pasta Carbonara Recipe

Print Recipe

★★★★★

4.6 from 64 reviews

Stanley Tucci’s Pasta Carbonara is a classic Italian dish that features al dente spaghetti tossed with crispy guanciale, creamy eggs, and sharp Pecorino Romano cheese, seasoned generously with freshly ground black pepper. This authentic recipe offers a rich, savory flavor with a smooth, velvety sauce created by gently combining eggs and cheese with hot pasta and guanciale, without the use of cream.

• Author: Naya
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Pasta

• 12 oz spaghetti
• Salt, for pasta water

Carbonara Sauce

• 2 large eggs
• 1 large egg yolk
• 1 cup grated Pecorino Romano cheese
• Freshly ground black pepper, to taste

Meat

• 4 oz guanciale (or pancetta if unavailable), diced

Instructions

1. Boil Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to the package instructions.
2. Cook Guanciale: While the pasta cooks, heat a skillet over medium heat and add the diced guanciale. Cook until golden and crispy, approximately 5 to 7 minutes. Remove the skillet from heat once done.
3. Make Egg Mixture: In a bowl, whisk together the two whole eggs, one egg yolk, grated Pecorino Romano cheese, and a generous amount of freshly ground black pepper until well combined.
4. Drain Pasta: Once the spaghetti is cooked, reserve about 1 cup of the pasta cooking water, then drain the rest of the water.
5. Combine Pasta and Guanciale: Add the hot, drained pasta directly into the skillet with the crispy guanciale while the skillet is off the heat. Stir to combine and allow the mixture to cool slightly for about 30 seconds.
6. Create Sauce: Pour the egg and cheese mixture into the pasta and stir vigorously to create a creamy sauce. The residual heat will gently cook the eggs without scrambling them.
7. Adjust Sauce Consistency: If the sauce appears too thick, gradually add some reserved pasta water a little at a time until the desired creamy consistency is achieved.
8. Serve: Serve immediately, topped with extra grated Pecorino Romano cheese and more freshly ground black pepper to taste.

Notes

• Guanciale is traditional and preferable for authentic flavor, but pancetta can be used as a substitute.
• Do not add cream; the creaminess comes from the eggs and cheese.
• Be sure to remove the skillet from direct heat before adding the egg mixture to prevent scrambling the eggs.
• Reserve some pasta water to adjust the sauce consistency as needed.
• This dish is best enjoyed immediately for optimal texture and flavor.

Keywords: Pasta Carbonara, Stanley Tucci, Italian pasta, guanciale carbonara, authentic carbonara, Pecorino Romano pasta, creamy pasta sauce