Known for his passion for authentic Italian cuisine, Stanley Tucci has highlighted the art of creating a perfect spaghetti alla Carbonara in his travels. Now, you can recreate this iconic dish in your own kitchen. Our recipe captures the essence of Tucci’s exploration of Italy. It combines simple, high-quality ingredients to deliver a creamy, savory pasta that’s rich in flavor and tradition. Whether you’re a seasoned chef or an enthusiastic home cook, this Spaghetti alla Carbonara is sure to impress with its genuine Italian flair and Tucci-approved authenticity.
What is Spaghetti Alla Carbonara?
Spaghetti alla Carbonara is a classic Italian pasta dish renowned for its creamy, rich sauce made without cream. This in spite of what they might tell you at a certain ubiquitous Italian casual dining chain in the United States. Its origins are a bit cloudy. Some say it comes from the United States, but the talented chefs and cooks of Rome refined it. Others contend that it is quintessentially Roman with its simplicity and depth of flavor. Tucci highlights guanciale, pork jowl, as one of the most important and often overlooked elements of making carbonara, so we’ve included it in ours as well.
Stanley Tucci Inspired Spaghetti Alla Carbonara
Description
An authentically Italian carbonara.
Ingredients
- 12 oz spaghetti
- 4–5 oz guanciale (pork jowl)
- 4 large egg yolks
- 1/3 cup freshly grated Pecorino Romano
- salt
- freshly cracked black pepper
Instructions
- Finely grate Pecorino Romano with a microplane and set aside.
- Cut the guanciale about ¼” thick slices and then into 2” strips.
- Combine egg yolks with the grated cheese, salt and pepper in a small mixing bowl.
- Place guanciale in a cool pan and heat on medium to slowly render the fat. Once crisp, turn off heat and let cool.
- Bring a large pot of salted water to boil. Cook pasta until al dente, remove a small ladleful of the pasta water for the sauce.
- Pour the reserved ladle of water into the pan with the cooled guanciale and stir together.
- Next, add the pasta to the pan, using tongs to mix together.
- Quickly add the egg and cheese misture, continuously stirring until a creamy sauce forms. Make certain to do this off the heat as you will otherwise likely end up with scrambled eggs.
- If the sauce is too runny, bring the pasta water to a boil again and place the metal pan over the boiling water, letting the indirect heat gently thicken the sauce. Use tongs to stir until desired consistency. Remember that the sauce will thicken as it sits.
- Season with freshly grated pepper and serve on warmed plates.
Recipe and Styling by Veda Sankaran
Photography by Laura Petrilla
Subscribe to TABLE Magazine‘s print edition.
