Spaghetti Carbonara: Recipe and Tips by The Pasta Queen (2024)

One doesn’t become The Pasta Queen without good reason. For, Nadia Caterina Munno, the list of reasons is as long and hearty as pappardelle. Known for her sassy and lighthearted YouTube, Instagram, and TikTok cooking tutorials, she has built a loyal following based on her mission to share classic Italian recipes from nonnas, tavernas, and the small towns of her beloved homeland.

Pasta is in her blood, dating back to the early 1900s, when her family, nicknamed “the Macaroni’s,” began a small pasta-making operation in the Neapolitan countryside. They supplied fresh pasta to the larger distributors in Gragnanoand sold their pasta off of tables, clotheslines and anywhere else they could manage at small markets across southern Italy. It’s only natural that Nadia would go on to carry her family’s legacy and share her passion with the world by creating charismatic cooking content from her stunning state-of-the-art Officine Gullo home kitchen here in America.

Hailing from Rome, Nadia has shared with us her tips and tricks for making one of the most highly respected Roman pasta dishes, spaghetti carbonara. Variations of this dish can be found in cookbooks and on menus all over the world, but Nadia prescribes to the traditional recipe and cooking method, with a few special ingredients and tricks to ensure a beautiful and delicious dish. Cooking like the Pasta Queen takes some serious finesse, but the effort is worth the end results.

Spaghetti Carbonara: Tips and Tricks by The Pasta Queen

Follow these tips for a spaghetti carbonara that is “just gorgeous!”

1. YOU, a gorgeous person, are the first ingredient.

In order to make a gorgeous spaghetti carbonara, you need to pour all of your love and passion into it. Just like the Pasta Queen, let your personal flair and beauty flow, and it will show in the finished dish.

2. Al dente, always!

Spaghetti takes about 8-10 minutes to cook until it’s “tender to the tooth.” It continues to cook when added to the sauce in the pan, so watch it closely!

3. Ditch the cream.

Spaghetti carbonara’s creaminess comes from a well-emulsified sauce of egg, cheese, rendered guanciale fat, and pasta water. If you follow her method closely, you will have a velvety sauce that luxuriously coats each strand of pasta.

4. Pasta water is your secret weapon.

Pasta water will help you moderate the consistency of the sauce and ensure that it emulsifies properly. Reserve a cup of it to use at your discretion before straining the pasta.

5. Go for guanciale, not bacon.

Guanciale, or pork jowl, is the traditional meat used is carbonara. If guanciale isn’t available, you can use pancetta, or pork belly. Save your bacon for breakfast!

6. Rely on residual heat.

Since we are using raw eggs, it is important to add them at the correct time so they don’t scramble. This should be done once the pan is off of the heat while mixing steadily and continuously.

7. Enjoy with a delicious wine.

What makes a gorgeous pasta dish even more beautiful? A delicious wine. She recommends serving spaghetti carbonara with a Pinot Grigio to best complement the flavors.

Spaghetti Carbonara: Recipe by The Pasta Queen

Ingredients:

You, a gorgeous person
1 pound dry spaghetti or rigatoni
4 large eggs, as fresh as possible
8oz guanciale (Italian jowl bacon) or pancetta (pork belly bacon)
2 cups freshly grated Pecorino Romano cheese
Freshly ground black pepper
4 tbsp sea salt
A whole lotta love & passion

Method:

Bring 6 quarts of generously salted water to a boil.

Add spaghetti and cook for 8 to 10 minutes or until al dente (tender to the tooth).

While the pasta is cooking, heat a large skillet over medium. Add the pre-cut guanciale and sauté for about 3 minutes, or until the meat is crispy and golden and the rendered fat is glistening in the pan.

Whisk the egg yolks in a small bowl, then add the pecorino cheese and pepper and mix until the ingredients are well combined.

When the pasta is perfect, scoop out about 1 cup of the pasta water, set aside, then drain the pasta.

Bring the guanciale pan back to a low heat and toss in the drained spaghetti.

Move quickly now!

IMPORTANT: Remove the pan from the heat and pour in the egg mixture. Stir quickly and constantly until the eggs thicken. Don’t worry, the residual heat in the pan will cook the eggs, but you have to be quick and steady to prevent the eggs from scrambling. Use your pepper grinder for taste and seasoning and a sprinkle of pecorino. And now you have pasta fit for the Roman gods!

Stay tuned for The Pasta Queen’s new website launching soon, which will offer weekly recipes, menu ideas, entertainment, short stories, and plenty of Italian tradition. In the meantime, you can follow her on Instagram and TikTok @the_pastaqueen and try her carbonara!