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Classic Italian Spaghetti Carbonara on a plate, garnished with cheese and pepper

Classic Italian Spaghetti Carbonara

440kcal
Rated 5 from 1 vote
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Prep 10 minutes
Cook 15 minutes
Total 25 minutes
Authentic Roman-style carbonara made with spaghetti, eggs, pecorino cheese, guanciale, and black pepper - creamy, savory, and ready in 25 minutes without cream.
Servings 4
Course Main Course
Cuisine Italian

Ingredients

  • 12 oz (340 g) spaghetti
  • 4 oz (115 g) guanciale (or pancetta), diced
  • 2 large eggs
  • 2 large egg yolks
  • 1 cup (100 g) pecorino romano cheese, finely grated
  • ½ tsp freshly ground black pepper
  • Salt, to taste

Equipment

  • 1 Large pot
  • 1 Skillet
  • 1 Mixing bowl
  • 1 Tongs

Instructions

  1. Bring a large pot of salted water to a boil. Cook spaghetti until al dente; reserve 1 cup pasta water. Not sure about timing? This guide on how to cook pasta al dente will help.
    Spaghetti boiling in a salted pot until al dente for carbonara.
  2. In a skillet over medium heat, cook guanciale until crispy, about 5 minutes. Remove from heat.
    Guanciale sizzling in a skillet until crisp and golden.
  3. In a bowl, whisk eggs, yolks, pecorino, and black pepper until creamy.
    Eggs, yolks, pecorino and black pepper whisked into a smooth sauce base.
  4. Drain spaghetti and immediately transfer to skillet with guanciale (off heat). Toss quickly.
    Hot spaghetti transferred to the skillet with guanciale off the heat.
  5. Pour in egg-cheese mixture, tossing rapidly to form a silky sauce. Add reserved pasta water, a little at a time, until creamy.
    Egg and cheese mixture tossed with hot pasta to form a silky carbonara sauce.
  6. Serve immediately with extra pecorino and black pepper on top.
    Classic spaghetti carbonara topped with crisp guanciale and grated pecorino.

Nutrition per serving (estimated)

Calories440kcalCarbohydrates52gProtein20gFat15g

Video

Notes

  • Traditional carbonara never uses cream — the sauce is made only with eggs, cheese, and pasta water.
  • Use guanciale for the most authentic flavor; pancetta is a good substitute.
  • Work off the heat when mixing eggs to prevent scrambling.

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