Description
This authentic Italian Spaghetti Carbonara recipe features perfectly cooked spaghetti tossed with crispy guanciale, a rich and creamy mixture of eggs and Pecorino Romano cheese, and finished with freshly ground black pepper. A traditional Roman classic that is quick to prepare and delivers deep, comforting flavors.
Ingredients
Scale
Pasta
- 1 pound spaghetti
- Salt, for pasta water
Pork and Flavorings
- 6 ounces guanciale, pancetta, or thick-cut bacon, diced
- 2 cloves garlic, minced (optional)
Egg and Cheese Mixture
- 4 large eggs
- 1 cup grated Pecorino Romano cheese, plus more for serving
- 1/2 cup grated Parmesan cheese
- Freshly ground black pepper, to taste
Instructions
- Prepare the Pork: Dice the guanciale, pancetta, or bacon into 1/4-inch cubes. Cook in a large skillet over medium heat for 8-12 minutes until crispy and golden brown. Remove the pork with a slotted spoon and set aside. Keep the rendered fat in the skillet. If using garlic, add the minced garlic to the skillet and cook over medium-low heat for about 30 seconds until fragrant. Then turn off the heat and set aside.
- Cook the Spaghetti: Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining. Drain the pasta and set it aside.
- Prepare the Egg and Cheese Mixture: In a medium bowl, whisk together the eggs, Pecorino Romano cheese, Parmesan cheese, and a generous amount of freshly ground black pepper until smooth. To temper the eggs and prevent scrambling, slowly drizzle about 1/4 cup of the hot pasta water into the egg and cheese mixture while whisking constantly.
- Assemble the Carbonara: Add the drained pasta to the skillet with the rendered pork fat (and garlic if used). Toss well to coat the pasta. Remove the skillet from the heat. Immediately pour the egg and cheese mixture over the hot pasta. Toss quickly and continuously to evenly coat the spaghetti. If the sauce is too thick, add reserved pasta water one tablespoon at a time until the sauce reaches your desired consistency. Then add the crispy pork pieces and toss again to combine.
- Serve: Serve immediately, garnished with extra grated Pecorino Romano cheese and freshly ground black pepper.
Notes
- Traditional carbonara uses guanciale for authentic flavor, but pancetta or thick-cut bacon are acceptable substitutes.
- Tempering the eggs with hot pasta water helps prevent them from scrambling and ensures a silky sauce.
- The sauce is created by the heat of the pasta and rendered fat cooking the egg mixture gently — do not add eggs directly to high heat.
- Use freshly grated Pecorino Romano and Parmesan cheeses for best taste and texture.
- Serve immediately as Carbonara does not reheat well and can become dry or clumpy.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
