Classic Spaghetti Carbonara

This is the real deal — authentic Roman carbonara with no cream, no shortcuts. Just eggs, cheese, guanciale, and pepper working their magic together to create one of Italy’s most beloved pasta dishes.

Ingredients

• 400g spaghetti
• 200g guanciale or pancetta, diced
• 4 large eggs (2 whole + 2 yolks)
• 100g Pecorino Romano, finely grated
• 50g Parmesan, finely grated
• 2 tsp freshly ground black pepper
• Salt for pasta water

Instructions

1. Bring a large pot of heavily salted water to a boil. Cook spaghetti until al dente per package directions. Reserve 1 cup of starchy pasta water before draining.

2. Meanwhile, cook guanciale in a large, cold skillet over medium heat, stirring occasionally, until the fat has rendered and pieces are golden and crispy, about 8–10 minutes. Remove from heat.

3. Whisk together 2 whole eggs and 2 yolks, Pecorino Romano, Parmesan, and black pepper in a bowl until smooth.

4. Add the drained pasta to the skillet with the guanciale and rendered fat. Toss well to coat every strand.

5. Remove skillet from all heat. Pour the egg mixture over the pasta, tossing vigorously and adding reserved pasta water a splash at a time until a glossy, creamy sauce coats every strand.

6. Taste and adjust salt. Serve immediately topped with extra Pecorino and a generous crack of black pepper.

Pro Tips

• No cream! The creaminess comes entirely from the egg-and-cheese emulsion. Cream is not carbonara.
• Off the heat is non-negotiable — residual heat from the pasta gently cooks the eggs without scrambling them.
• Pasta water is liquid gold. Its starchiness binds the sauce and makes it silky smooth.
• Guanciale (cured pork cheek) is traditional and gives the best flavour, but pancetta or quality bacon works well too.

🍝 Chef’s Note: Have everything ready before you start — this dish comes together in seconds once the pasta hits the pan. Speed and confidence are your best ingredients.