Classic Spaghetti Carbonara Recipe
A quick and authentic Classic Spaghetti Carbonara Recipe made the traditional Italian way—no cream, just eggs, cheese, guanciale, and pasta. This silky, flavorful dish comes together in just 20 minutes for a satisfying Roman meal that's rich, creamy, and incredibly easy to make.
Ingredients
- 400 g spaghetti
- 175 g guanciale or pancetta, cut into thick batons
- 2 large eggs
- 2 egg yolks
- 100 g Pecorino Romano or Parmigiano Reggiano finely grated
- ½ cup reserved pasta cooking water
- ½ tsp freshly cracked black pepper
- Salt for pasta water
Instructions
- Boil PastaBring a large pot of salted water to a boil. Add spaghetti and cook until al dente. Just before draining, reserve 1 cup of pasta cooking water.Cook GuancialeWhile pasta cooks, add guanciale to a dry skillet over medium heat. Fry until golden and crisp, about 5–7 minutes. Turn off heat and leave in pan.Make the SauceIn a large mixing bowl, whisk together the eggs, yolks, grated cheese, and black pepper.CombineAdd the hot, drained pasta directly to the bowl with the egg mixture. Immediately add the cooked guanciale and all rendered fat.Stir VigorouslyAdd about 1/2 cup of reserved pasta water and toss quickly using tongs or a wooden spoon handle. Mix until a creamy sauce forms and coats the pasta evenly.ServePlate immediately into warm bowls. Garnish with extra cheese and pepper if desired.
Notes
- Authenticity Tip: No cream—classic carbonara is creamy from eggs and cheese.
- Guanciale gives the best flavor, but thick-cut pancetta or streaky bacon are acceptable substitutes.
- Use freshly grated cheese, not pre-shredded, to ensure proper melting.
- Use room-temperature eggs to prevent clumping or curdling.