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.
Carbonara for Large Group of 10 People (Short Introduction)
Print Recipe
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
E ora si mangia, Vincenzo’s Plate….Enjoy!
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!
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