Authentic Italian Spaghetti Carbonara

Step into the heart of Rome with a plate of silky, golden Spaghetti Carbonara—a true Italian classic that proves simplicity is the secret to perfection. Made with just a handful of humble ingredients—al dente pasta, crispy guanciale, rich Pecorino Romano, fresh eggs, and cracked black pepper—this dish delivers a creamy, luxurious sauce without a drop of cream. Every bite is a taste of Italy’s timeless tradition, where technique transforms simplicity into elegance. Perfect for a quick weeknight dinner or an impressive meal to share, this recipe brings the flavors of an authentic Roman trattoria straight to your table.

Classic Spaghetti Carbonara

A rich and creamy Roman pasta dish made with eggs, Pecorino Romano cheese, guanciale (or pancetta), and freshly cracked black pepper. No cream is used—only traditional Italian technique for a silky sauce.

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Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Italian

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

400g (14 oz) spaghetti

150g (5 oz) guanciale (or pancetta if unavailable), diced

3 large eggs + 1 egg yolk

100g (1 cup) Pecorino Romano cheese, finely grated

½ tsp freshly ground black pepper (plus extra for serving)

1 tsp salt (for pasta water)

Equipment

• Large pot
• Colander
• Large skillet/pan
• Mixing bowl
• Tongs
• Grater

Method

 

1. Bring a large pot of salted water to boil. Add spaghetti and cook until al dente (about 9–10 minutes). Reserve 1 cup of pasta water before draining.
2. While pasta cooks, heat a skillet over medium heat. Add diced guanciale and cook until crispy and golden (5–7 minutes). Remove pan from heat.
3. In a mixing bowl, whisk together eggs, egg yolk, Pecorino Romano, and black pepper until smooth.
4. Once pasta is cooked, transfer it into the skillet with guanciale (do not add egg mixture yet). Toss well to coat pasta in the rendered fat.
5. Remove skillet from heat completely (important to avoid scrambling eggs). Quickly pour egg-cheese mixture over pasta.
6. Toss vigorously using tongs, adding reserved hot pasta water gradually until sauce becomes creamy and coats every strand.
7. Adjust consistency—sauce should be glossy and silky, not runny.
8. Taste and add more Pecorino or pepper if desired.
9. Serve immediately in warm bowls.
10. Garnish with extra Pecorino and freshly cracked black pepper.

Notes

• For authentic flavor, use guanciale and Pecorino Romano only. Parmesan can be substituted if Pecorino isn’t available.
• Do not add cream—traditional carbonara is creamy only from eggs and cheese.
• Timing is key: eggs should cook with the heat of pasta, not direct flame.