Carbonara for Large Group of 10 People

How to Make Spaghetti Carbonara for Large Group of 10 People

If you’re like me, there’s nothing better than having friends over and sharing a meal together. I’ve always found that while it might seem tricky to cook for a large group, some dishes are surprisingly easier to prepare for ten than they are for two. I’ve always thought that whipping up Spaghetti Carbonara for a large group would be a challenge, but it turns out, it’s quite doable!

So, if you often find yourself surrounded by friends and looking for a fail-proof dish that will impress everyone, you need to give this a try! Discover how quick and simple it can be to whip up a mouthwatering Carbonara for your next large gathering and make your dinner parties all about “a pasta no one can refuse!”

Watch How to Make Spaghetti Carbonara for Large Group of 10 People

This is the creamiest Carbonara I have ever made for 10 people

Vincenzo’s Plate tips

Guanciale

When prepping your guanciale, first thing’s first—ditch the peppered edges to avoid a bitter taste. Slice it however you prefer, but I’m all for the stripe approach: fat, meat, fat. Avoid using bacon it is simply not on the same level. If you struggle to source guanciale, pancetta should be easier to find and is the only ideal substitute.

No cream please!

Thinking of adding cream to Carbonara? Just don’t. Seriously, every time someone adds cream to Carbonara, a small part of my heart breaks! Stick to the authentic richness of eggs and cheese—it creates the perfect texture and once you make it, you will not miss an ounce of cream, I promise!

Pasta water is your best friend

If your Carbonara starts to feel a bit stiff, don’t hesitate to add some pasta water. Often referred to as ‘liquid gold,’ this starchy water is key to achieving a silky, smooth texture. A little splash will prevent the sauce from becoming too thick and keep it creamy and luscious. It’s an absolute MUST when making carbonara.

 

How to Serve

Grab your tongs and twirl a nest of spaghetti onto each plate. Crown it with a sprinkle of crispy guanciale and a generous drizzle of that dreamy sauce. Top it off with Pecorino and serve quickly. Remember, as this dish sits, the sauce thickens. Fresh off the stove, it’s heavenly—wait too long, and it’s just not the same.

Close-up photo of Carbonara for a large group, showing detailed textures.

Side view of a delicious plate of Carbonara prepared for a large group.

Carbonara for Large Group of 10 People (Short Introduction)

Hosting a dinner party? Impress your guests with a classic Spaghetti Carbonara that's just as easy to make for ten as it is for two. This recipe keeps it simple yet mouthwatering, using traditional ingredients only, including guanciale, eggs, and Pecorino Romano. Follow along as I show you how to master this dish, ensuring your Carbonara is creamy, flavorful, and perfect for a large gathering.

Equipment

  • knife
  • Chopping-board
  • Large-sized saucepan
  • wooden spoon
  • 3 large-sized aluminum bowl or mixing bowl
  • Whisk or electric mixer
  • Strainer
  • Large-sized pot
  • Ladle
  • Small-sized pot with water
  • 2 sets of tongs

Ingredients
  

  • 1 kg/35.2oz thick spaghetti
  • 11 eggs
  • 350 g/12.3oz Pecorino Romano
  • 750 g/26.4oz Guanciale or Pancetta
  • Black pepper

Instructions
 

  • Begin by preparing your guanciale. Remove the skin and pepper, ensuring to leave the fat intact, and slice it into strips.
  • Place these strips in a saucepan over medium-low heat without adding oil. Let the guanciale cook slowly in its own fat for about 10 minutes, gently stirring occasionally with a wooden spoon to prevent it from sticking.
  • While the guanciale cooks, separate the yolks from 10 eggs into a large bowl, reserving the whites for another use (such as baking Amaretti Biscuits).
  • Add one whole egg to the yolks and whisk until fully incorporated. You can use an electric mixer for a smoother consistency.
  • Gradually mix in half of the grated Pecorino Romano until the mixture achieves a thick, creamy consistency.
  • Next, check on your guanciale. Once it's crispy and surrounded by rendered fat, carefully strain half of this hot oil into your egg mixture, stirring quickly. The heat from the oil will begin to cook the eggs.
  • Sprinkle in additional Pecorino and add as much black pepper as you like, mixing thoroughly. Remember to reserve some Pecorino for garnishing.
  • Now, bring a large pot of water to a boil—don’t add salt—and cook the pasta according to the package instructions, stirring every few minutes to prevent it from sticking. Reserve a mug of the pasta water and set it aside.
  • While the pasta cooks, prepare another bowl by transferring one-third of the egg mixture into it using a ladle, leaving two-thirds in the original bowl.
  • Next, fill a smaller pot with water and bring it to a boil; turn off the stove once the water is boiling. This will be used to gently heat the egg mixture.
  • Check if the pasta is ready. Using tongs, transfer two-thirds of the cooked spaghetti into the original bowl with the larger portion of the egg mixture. It's okay if some pasta water drips in as it helps to create the sauce. Then, transfer the remaining -third of spaghetti into the bowl with the smaller portion of the egg mixture.
  • At this stage, act fast. Place the bowl with the larger quantity of egg and pasta mixture on top of the still-hot large pot, and the bowl with the smaller quantity on top of the smaller pot. Use tongs to mix the contents of each bowl, gradually adding the reserved pasta water until the pasta is fully coated with a creamy sauce.
  • Add in the crispy guanciale along with the flavorful rendered fat. Set aside some guanciale for garnishing.

Video

Tried this recipe?Let us know how it was!

E ora si mangia, Vincenzo’s Plate….Enjoy!

Top view of Vincenzo with 10 plates of Carbonara for a large group, ready to serve.

 

If you enjoyed this recipe, you might also love trying your hand at Ravioli alla Carbonara. It’s another delightful twist on a classic!

Not sure what to do with the leftover egg whites? Turn them into delicious, sweet Amaretti Biscuits. They make the perfect treat!

Join my private exclusive Italian Tours “Italy Unexplored Tour” and experience the Real Italy like you have never seen before.

The tour is exclusive to only 10 passionate foodies and it’s very unique. (Click here to get more details)

Tempted? Watch the video below and enjoy the sightseeing of the greenest region in Europe

Subscribe to my Youtube Channel: www.youtube.com/vincenzosplate

Print Friendly, PDF & Email

Share Post

No comments yet.

Leave a Reply

Recipe Rating




Related Posts

2024-06-15T21:00:56+10:00 2024-06-15T20:46:45+10:00

Sourdough Pizza Dough

Share on Tumblr How to Make Sourdough Pizza Dough Neapolitan Pizza Style If you love...

Cook Now

2024-06-08T21:00:48+10:00 2024-05-01T17:21:11+10:00

BlindFolded Extra Virgin Olive Oil (EVOO)Taste

Share on Tumblr Italian Chef BlindFolded Extra Virgin Olive Oil(EVOO) Taste Test Extra virgin olive...

Cook Now

2024-05-18T21:00:52+10:00 2024-05-20T11:34:25+10:00

Slow Cooked Beef Ragu Pasta

Share on Tumblr How to make Slow Cooked Beef Ragu Pasta Recipe Can you possibly...

Cook Now

2024-05-11T21:16:05+10:00 2024-04-27T00:21:59+10:00

BlindFolded Pasta Sauce Taste Test

Share on Tumblr Italian Chef Blindfolded Pasta Sauce Test A pasta sauce makes pasta complete—it’s...

Cook Now

2024-05-04T20:30:41+10:00 2024-04-15T23:36:55+10:00

No Fail Cacio e Pepe

Share on Tumblr How to Make No Fail Cacio e Pepe Cacio e Pepe is...

Cook Now

2024-04-20T20:00:15+10:00 2024-04-17T19:28:39+10:00

72-Hour Homemade Pizza Dough

Share on Tumblr The Best Homemade Pizza Recipe With 72-Hour Dough In Naples, it goes...

Cook Now

MENU