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Authentic Spaghetti Carbonara

A close-up of a plate of spaghetti carbonara, topped with crispy bacon bits and grated cheese.
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Learn to make a classic Roman spaghetti carbonara with a creamy sauce made from eggs, Pecorino Romano, and guanciale. This recipe delivers rich flavor without cream.

Ingredients

Scale
  • 1 pound spaghetti
  • 6 ounces guanciale or pancetta, diced
  • 4 large eggs
  • 1 cup Pecorino Romano cheese, finely grated, plus more for serving
  • 1/2 teaspoon freshly ground black pepper, plus more for serving
  • Salt for pasta water

Instructions

  1. Bring a large pot of salted water to a boil for the pasta.
  2. While the water heats, cook the guanciale or pancetta in a large skillet over medium heat until crisp. Remove the meat with a slotted spoon and set aside, leaving the rendered fat in the skillet.
  3. In a medium bowl, whisk together the eggs, grated Pecorino Romano cheese, and black pepper until well combined.
  4. Cook the spaghetti in the boiling water according to package directions until al dente. Reserve about 1 cup of the pasta water before draining.
  5. Add the drained spaghetti directly to the skillet with the rendered fat. Toss to coat.
  6. Remove the skillet from the heat. Quickly pour the egg and cheese mixture over the hot pasta, tossing continuously to create a creamy sauce. The residual heat will cook the eggs. If the sauce seems too thick, add a little reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.
  7. Add the cooked guanciale or pancetta to the pasta and toss again.
  8. Serve immediately, garnished with extra Pecorino Romano cheese and black pepper.

Notes

  • Using guanciale provides a more authentic flavor, but pancetta is a good substitute.
  • Ensure the skillet is removed from the heat before adding the egg mixture to prevent scrambling.
  • The key to a creamy sauce is to toss the pasta vigorously as you add the egg mixture.

Nutrition

Find it online: https://carlacooking.com/spaghetti-carbonara-recipe/