Published: · Modified: by Philip Lago and Mystique Mattai · This post may contain affiliate links
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Creamy and salty with a smokey finish, our Traditional Spaghetti alla Carbonara is a simple pasta that requires minimal ingredients – pasta, guanciale, eggs, Pecorino Romano, and pepper. With a handful of quality ingredients, this traditional creamy carbonara recipe is an elegant and decadent dish sure to impress with minimal effort.
Jump to:
- Ingredient List
- Recipe Steps: How to Make Traditional Spaghetti alla Carbonara
- Chef's Tips
- Recipe Variations
- FAQ
- Recipe Card
For my 30th birthday, I spent three weeks in Italy. And when in Rome, do what the Romans do – eat cacio e pepe. Except I never actually did. The first restaurant I went to didn’t have it on the menu, but they did have carbonara. I fell in love with it and ordered it everywhere I went. While I didn’t have cacio e pepe when in Rome, I did have the best authentic spaghetti alla carbonara.
A very close second, our creamy carbonara recipe uses ingredients authentic to its origin. The creamy sauce comes from the silkiness of the egg yolks mixed with grated Pecorino Romano and starchy pasta water – no cream.
Paired with crispy guanciale (cured pork cheeks) and cracked black pepper, this spaghetti alla carbonara is a simple pasta recipe that's light and delicate with a smokey and peppery finish featuring refined technique. It's an easy pasta recipe we've made hundreds of times, and we love it so much that we included it in our cookbook, Eat With Us.
Pair our traditional spaghetti alla carbonara with any of our salad recipes like our Burrata Caprese Salad, Radicchio Salad with Lemon Parmesan Dressing, or Shaved Brussels Sprout Caesar Salad perfect for weeknight dinner or date night.
Ingredient List
- Spaghetti: fresh spaghetti or dry spaghetti work equally well. Another great pasta for carbonara is bucatini, fettuccine, pappardelle, or other long noodles.
- Guanciale: Italian cured meat prepared from pork jowls or cheeks. It is similar to pancetta but contains more fat, which is ideal for carbonara. Guanciale can be substituted with pancetta, however, pork belly or bacon will work as well.
- Eggs: large eggs, as fresh as possible.
- Pecorino Romano: a hard, salty, Italian cheese made from sheep's milk. It is similar to Parmesan (Parmigiano-Reggiano) but is slightly softer and creamier which is best for creamy carbonara.
- Salt: used to salt the water for the pasta. Use kosher or sea salt.
- Pepper: fresh ground black pepper.
Find the complete recipe with measurements below.
Recipe Steps: How to Make Traditional Spaghetti alla Carbonara
1. Boil the water.
Bring a large pot of well-salted water to a boil. Add the pasta and cook until al dente.
Do not drain the pasta water; it is essential to the recipe.
2. Cook the guanciale.
As soon as you drop the spaghetti in the water, add the guanciale to a large skillet, or high-sided saute pan. Place on medium heat and cook until brown and lightly crisped.
3. Make the egg mixture.
While the pork is cooking, get a small bowl, crack the eggs into it, add a handful of grated pecorino Romano, and mix until well combined.
4. Toast the pepper.
Once browned, grind pepper overtop the guanciale then remove the pan from heat so the pepper does not burn.
5. Add pasta and pasta water.
Reserve about a cup of the pasta water. Drain the spaghetti and add it to the guanciale. Toss until the spaghetti is coated in the guanciale fat. Then stir half a cup of the pasta water.
6. Add the egg mixture.
While stirring the pasta, slowly pour in the eggs, continuously stirring to ensure the cheese melts in slowly and the eggs don't scramble.
7. Toss until creamy.
Keep tossing, and incorporating the eggs into the water until it forms a creamy and glossy sauce around the spaghetti. You can add a couple more splashes of pasta water as necessary.
8. Garnish and serve.
Serve with an additional sprinkling of pecorino Romano and a few twists of black pepper.
Chef's Tips
Guanciale: When cooking the guanciale, start with a cold pan then turn on the heat. This allows the meat to slowly render out the fat, which results in a crisp, yet still tender bite to the meat.
Ensuring a Creamy Carbonara: To prevent the eggs from scrambling and getting a creamy carbonara, ensure the pan is not too hot when adding the egg mixture. When you add the pasta water, if it sizzles or is boiling, wait a minute or two to add the eggs. You want the water hot enough to melt the cheese but not too hot that the eggs scramble.
Recipe Variations
- Walnut Pesto Carbonara: Check out our recipe for Walnut Pesto Carbonara
- Chicken Carbonara: Stir in cooked chicken slices before serving the carbonara, or simply lay a grilled chicken breast on top of the pasta.
- Spicy Chorizo Carbonara: Replace the guanciale with dry-cured chorizo in step 2 of the recipe.
FAQ
What is guanciale?
Guanciale is an Italian cured pork made from the cheeks of a pig. It is similar in flavor to pancetta but has a higher fat content, which adds richness to the classic spaghetti carbonara.
Is there cream in carbonara?
The cream is not traditional in spaghetti carbonara. The creaminess in a classic carbonara comes from the starchy pasta water combined with the gentle cooking of the eggs.
Are the eggs raw?
The eggs in carbonara are partially cooked, much like a soft poached egg. We always recommend using only fresh eggs when cooking spaghetti carbonara.
What's the difference between Carbonara vs. cacio e pepe vs. Alfredo?
Carbonara, cacio e pepe, and alfredo are all very similar, using cheese and pasta water to form a sauce. Carbonara uses guanciale, pepper, and pecorino. Cacio e pepe uses pepper, and pecorino. And Alfredo uses parmesan (Parmigiano-Reggiano) and butter.
Recipe Card
Traditional Spaghetti Alla Carbonara
Creamy and salty with a savory finish, our Traditional Spaghetti alla Carbonara is an easy pasta recipe that requires just a handful of ingredients – pasta, guanciale, eggs, Pecorino Romano, and salt and pepper. With simple yet quality ingredients, this creamy carbonara recipe is an elegant and decadent dish sure to impress with minimal effort.
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Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 4 sevings
Calories: 553kcal
Author: Philip Lago and Mystique Mattai
Course: food and drink, Main
Ingredients
- 1 lb fresh spaghetti
- 8 oz guanciale diced
- 4 large eggs
- 1 cup pecorino romano grated
- 1 teaspoon fresh ground pepper
Instructions
Bring a large pot of well-salted water to boil. Add pasta and cook until al dente (tender but still firm to the bite).
Do not drain the pasta.
Place guanciale in a large skillet or frying pan and cook on medium heat. Start with a cold pan so that the fat renders out slowly, resulting in a tender chew. Cook the meat until it is browned but not crispy, about 6-7 minutes.
Meanwhile, in a small bowl, whisk together the eggs and three-quarters of the grated pecorino.
Once the guanciale is cooked, remove from the heat and add the pepper.
Reserve about 1 cup of the pasta water. Drain the spaghetti and add it to the guanciale. Toss until the spaghetti is coated with the fat. Remove from heat and add about a ⅓ cup of the pasta water.
While stirring and tossing the pasta, pour in the eggs, continuing to toss until the spaghetti is well-coated and glossy.
If the pasta seems a bit dry, add a few splashes of pasta water and continue to toss to get a creamy consistency.
To serve, use tongs to pick up a good serving of pasta. Place the tongs on a large spoon and twist to wrap them in the spaghetti. Place the spaghetti on a plate while twisting and slowly release the tongs, leaving a serving that resembles a bird’s nest. Sprinkle with additional pecorino Romano and black pepper.
Video
Notes
Scroll up to view and visual walk-through of the recipe.
Guanciale: When cooking the guanciale, start with a cold pan then turn on the heat. This allows the meat to slowly render out the fat, which results in a crisp, yet still tender bite to the meat.
Ensuring a Creamy Carbonara: To prevent the eggs from scrambling and getting a creamy carbonara, ensure the pan is not too hot when adding the egg mixture. When you add the pasta water, if it sizzles or is boiling, wait a minute or two to add the eggs. You want the water hot enough to melt the cheese but not too hot that the eggs scramble. If the eggs do scramble, unfortunately, there is not way to recover the sauce. It will still taste good, but the texture will be off.
Storage and reheating: Due to the delicacy of the carbonara sauce, you will not be able to maintain the consistency and texture of the carbonara when using as leftovers.
Substitutions
Guanciale - the most similar substitution for the guanciale is pancetta, however, pork belly or bacon will work as well.
Spaghetti - long noodle pastas work best with carbonara. Our favorite alternatives are bucatini, fettuccine, and pappardelle.
Pecorino Romano - Parmigiano-Reggiano is the only other cheese we would suggest. Ensure it is freshly grated as many commercially grated cheeses contain additives that can affect the quality of the recipe.
*our original version of this recipe contained garlic, however, we removed it from the recipe as it was not an authentic interpretation of Italian carbonara. This was updated in 2024.
Nutrition
Calories: 553kcal | Carbohydrates: 37g | Protein: 25g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 221mg | Sodium: 664mg | Potassium: 249mg | Fiber: 2g | Sugar: 1g | Vitamin A: 339IU | Vitamin C: 1mg | Calcium: 238mg | Iron: 3mg
Tried this recipe?Leave a review and a rating!
More Unique and Italian Pasta Recipes
- Homemade Beefaroni
- Old Fashioned Baked Macaroni and Cheese
- Jerk Shrimp Fettuccine Alfredo
- One-Pot Gnocchi with Creamy Lemon Sauce and Basil
Reader Interactions
Comments
Kerry A says
Carbonara is my favorite pasta! I love the simplicity of this recipe. Making it tonight.
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Chef Sous Chef says
Thanks Kerry. We couldn't agree more 😉
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sheenam | thetwincookingproject.net says
This pasta looks so good. Your pictures are so beautiful! Trying this recipe super soon.
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Chef Sous Chef says
Thanks so much Sheenam! Let us know what you think once you make the recipe ?
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Julie says
It was so yummy !
Recette parfaite 🙂Reply
Chef Sous Chef says
Thanks Julie! Appreciate the kind words.
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Marisa says
How glorious and gorgeous this simple pasta dish is. It’s simplicity at its best, both pleasing to eye and taste buds. Wishing I could have a taste...!
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Chef Sous Chef says
Thanks Marisa, we couldn't agree more!
See AlsoAn Easy & Delicious Liver PâtéReply
Jesisca says
Divine! Carbonara is our fav pasta to make for an at-home date night so I'll be sure to try out your recipe!
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Chef Sous Chef says
It's become our go-to date night recipe too!
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Dawn - Girl Heart Food says
One of my absolute favourites is carbonara! I mean, seriously, there is no going wrong!! And now I'm craving. Looks SO good, you guys!
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Chef Sous Chef says
Thanks Dawn!
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Bernice Hill says
What a lovely series of photos...they really make me want to grab a fork and dig right in! Thank you for such a wonderful, authentic post. I always think it's so odd that so many people ask for cream or over complicate this dish, it's supposed to be super simple just like you have made it!
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Justine says
Your photos are absolutely gorgeous! I just discovered your blog after you left a comment on my latest recipe and it's beyond stunning. Keep up the fantastic work!
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Meg says
Oh my gosh! This carbonara looks INSANE. I love how simple you make it sound. I will be sure to try this as soon as I get my hands on some fresh pancetta. Thanks Phil!
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Amanda says
Made this. Few nights ago and it was fabulous! Thank you such a simple yet decadently flavorful recipe!
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Chef Sous Chef says
That's wonderful Amanda! Thanks so much for sharing your experience with us.
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Leslie says
Carbonara is so magical, isn't it? When I worked in Italy, we used to make carbonara as a staff meal because it's so simple once you've got the right ingredients and technique down. Your photos are dreamy, as always! Brava!
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marilyn @family food around the clock says
love the recipe and the video! Thanks for sharing 🙂
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Dana says
YES. Honestly, one of my favorite things about Italian cuisine is the appreciate for simple, and demonstrating that simple is beautiful. This recipe is such a great way to illustrate that. I absolutely love this.
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Katie says
Can't wait to make this for date night tonight!
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Chef Sous Chef says
It's our favourite date night recipe!
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Kathy Lair says
Please explain how much is 200g and 75g. Thanks
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Chef Sous Chef says
Hi Kathy,
Thanks for the question. The pancetta would be about 8 oz and the cheese would be 3/4 cups of grated pecorino. Thanks for flagging, we have updated the recipe with conversions. Let us know how you enjoy the recipe
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Cathy says
Wow, this was easy and so delicious! My hubby thought I’d been in the kitchen ALL day. Next time I’ll Are more pasta water to make the sauce a little creamier. The directions were spot on for a perfect dish! This will definitely be on my list for company!
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Chef Sous Chef says
So happy to hear you loved the carbonara. It's definitely one of our favourite pastas to serve to guests... always a crowd pleaser!
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Sarah Bailey says
Simple and delicious!
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Chef Sous Chef says
Thanks Sarah! Couldn't agree more.
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Colin T Hadlow says
I followed a recipe (not yours) for two people and using Trader Joes grated Parmesan, I got such a salty dish it was almost inedible. I used real pancetta. Is the TJ parmesan too salty? Where did I go wrong. I only salted the pasta water (heavily) but added no extra salt just pepper, otherwise I followed the directions to a tee.
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Chef Sous Chef says
Hi Colin,
I can't speak for the other recipe, however, we very lightly salt the pasta water and I haven't used TJ's Parmesan so don't know the flavour, to judge on its saltiness. Sorry I can't be much help 😉
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Henning says
Excellent recipe, but I think you forgot to mention only to use the egg yolk? The egg white should not go into the carbonara 🙂
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Chef Sous Chef says
Thanks for the comment Henning. We do use whole eggs in our version this recipe so that there is no wasting of the egg white, however, we definitely agree that you would use only egg yolks in a truly authentic carbonara.
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Kalie says
Would it be possible to leave out the pancetta? Vegetarian here!
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Philip + Mystique says
Hi Kalie,
I think butter would likely be the best replacement to get the fat and creaminess that the pancetta offers.
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Kelsey D says
Love this recipe!! Explained everything perfectly. Simple yet so delicious! Love it!
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Philip + Mystique says
Carbonara always seems so intimidating but it really is so simple. This is on constant rotation in our home and is rather inexpensive too! Thanks for stopping by the blog, happy cooking!
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Alex says
I’ve made this recipe for years now and always come back to it. It’s simple, easy to follow and is so creamy! My wife loves it and we’re planning on making it for Valentine’s Day again this year. Can’t wait!
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Philip Lago and Mystique Mattai says
Hey Alex, this comment makes us really happy, especially as a husband and wife duo. We're so glad you make it all the time, and it's truly the best V-Day pasta dish to make for your wife. Happy early celebrations!
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