Spaghetti alla Carbonara Recipe
A classic Roman dish known for its simplicity and rich flavor, Spaghetti alla Carbonara features tender pasta coated in a silky sauce made from egg yolks, cheese, black pepper, and crispy guanciale.
This quick and satisfying meal serves 2 to 3 people and can be on your table in about 25 minutes — making it ideal for weeknight dinners or impressing guests with authentic Italian cuisine.
Ingredients
- 400 grams of spaghetti
- 150 grams of guanciale (or pancetta if unavailable)
- 3 large egg yolks
- 1 whole large egg
- 50 grams of Pecorino Romano cheese, finely grated
- Freshly ground black pepper
- Salt for pasta water
Instructions
1. Prepare the ingredients
Chop the guanciale into small cubes (about 1 cm). Finely grate the Pecorino Romano cheese. In a bowl, whisk together the egg yolks, whole egg, grated cheese, and a generous amount of freshly ground black pepper. Set aside.
2. Cook the pasta
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente (usually around 8–10 minutes). Before draining, reserve one cup of the starchy pasta water. Drain the pasta and set aside.
3. Cook the guanciale
In a large skillet over medium heat, slowly cook the cubed guanciale until golden and crispy. No oil is needed, as the guanciale will render its own fat. Once cooked, remove the skillet from the heat.
4. Combine everything
Place the hot cooked pasta into a large mixing bowl or back into the skillet with the guanciale. Quickly stir in the egg and cheese mixture while tossing the pasta thoroughly to coat. If the mixture seems too dry, gradually add some of the reserved pasta water, one tablespoon at a time, until you reach a smooth, creamy texture.
5. Serve immediately
Divide the carbonara between serving plates. Top with additional Pecorino Romano cheese and a fresh grind of black pepper. Serve warm for the best flavor and texture.
Looking for more tips, variations, and pro techniques to perfect your Carbonara?
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