Classic Spaghetti Carbonara
- Prep Time
- 10 min
- Cook Time
- 20 min
- Total Time
- 30 min
- Servings
- 4
- Difficulty
- Medium
A perfectly creamy Italian pasta made with eggs, Pecorino Romano, guanciale, and black pepper — no cream needed. The ultimate Roman comfort food.
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
-
Cook the pasta: 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.
-
Render the guanciale: 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.
-
Make the egg mixture: Whisk together 2 whole eggs and 2 yolks, Pecorino Romano, Parmesan, and black pepper in a bowl until smooth.
-
Toss the pasta: Add the drained pasta to the skillet with the guanciale and rendered fat. Toss well to coat every strand.
-
Create the sauce: 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.
-
Season and serve: 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.
