Spaghetti Carbonara Recipe

Spaghetti carbonara is one of Italy’s most beloved pasta dishes, and once you taste a properly made version, you’ll understand why. This creamy, savory Roman classic comes together in just 20 minutes with minimal ingredients-yet it delivers restaurant-quality results that feel surprisingly indulgent.

The magic happens when you combine hot pasta with a silky egg sauce and crispy guanciale, creating that signature creamy texture without a drop of cream. If you’ve struggled with scrambled eggs or separated sauce in the past, don’t worry. This guide will walk you through the technique so you can master this Italian staple and impress yourself and your guests every single time.

Nutrition Facts

Per 100g of prepared spaghetti carbonara:

• Calories: 285 kcal
• Protein: 14g
• Carbohydrates: 32g
• Fat: 12g
• Fiber: 1.2g
• Sodium: 420mg

*Note: These values are approximate and may vary based on exact ingredient ratios and cooking method.*

Ingredients

• 400g spaghetti
• 200g guanciale (or pancetta if guanciale is unavailable)
• 4 large egg yolks
• 100g Pecorino Romano cheese, finely grated
• Salt and freshly ground black pepper to taste
• 2 liters water (for pasta)

Step-by-Step Instructions

1. Cut the guanciale into small cubes

Begin by removing your guanciale from the refrigerator and cutting it into small, uniform cubes about 5mm in size. You want pieces that will render their fat evenly and become crispy throughout. If you can’t find authentic guanciale (cured pork jowl), pancetta is an acceptable substitute, though it will produce a slightly less rich flavor profile.

2. Cook the guanciale over medium heat

Place your cubed guanciale in a large skillet and set it over medium heat. Allow the meat to cook slowly so that the fat renders gradually and the meat becomes crispy without burning. This should take about 8-10 minutes. You’re looking for golden, crackling pieces with plenty of rendered fat in the pan. This fat will become your sauce base, so don’t drain it off-you’ll need every drop.

3. Bring salted water to a boil

Fill a large pot with 2 liters of water and bring it to a rolling boil. Add enough salt so the water tastes like the sea. This is crucial because the pasta water is your only opportunity to season the dish, and it will later become part of your sauce. Don’t skip this step.

4. Prepare the egg mixture

While your water heats, combine the egg yolks and grated Pecorino Romano cheese in a bowl. Whisk them together until well combined-the mixture should be smooth and pale yellow. Add several grinds of black pepper. This mixture is your sauce, so get it ready before the pasta comes off the heat. Room temperature eggs will prevent them from cooking too quickly.

5. Cook the spaghetti until al dente

Once the water is boiling, add your spaghetti and stir immediately to prevent sticking. Follow the package instructions, but taste the pasta a minute or two before the suggested time. You want it al dente-cooked through but still with a slight firmness when you bite it. Overcooking will result in mushy pasta that won’t hold up to the sauce.

6. Reserve pasta water before draining

Before you drain your pasta, scoop out about 1 cup of the starchy pasta cooking water and set it aside in a heat-safe container. This liquid gold will help you create the perfect creamy consistency for your sauce.

7. Combine pasta and guanciale

Add the drained hot spaghetti directly to the skillet with the crispy guanciale and rendered fat. Toss everything together thoroughly so every strand gets coated with the flavorful fat. This step is important because the heat from the pasta will continue to cook and infuse everything together.

8. Add the egg mixture off the heat

Remove the skillet from the heat completely. This is essential. Pour the egg and cheese mixture over the hot pasta and guanciale, then toss vigorously and continuously for about 1-2 minutes. The residual heat from the pasta will gently cook the eggs into a creamy sauce without scrambling them. Add pasta water a little at a time-about 3-4 tablespoons-until you reach your desired creamy consistency.

9. Season and serve immediately

Taste your carbonara and adjust the seasoning with salt and pepper as needed. The beauty of this dish is that it’s best served immediately while still hot and creamy. Transfer to warm bowls and serve right away.

Tips for Variations or Side Dishes

For vegetarian carbonara: Replace guanciale with smoked mushrooms or crispy fried chickpeas for a plant-based version that still delivers richness and texture.

Add extra protein: Incorporate a beaten whole egg into your sauce mixture for a slightly lighter, fluffier texture.

Cheese variations: Try Pecorino Toscano or a mix of Pecorino Romano and Parmigiano Reggiano if you prefer a milder flavor.

Side dish pairing: Serve with a fresh arugula salad dressed with lemon and olive oil to cut through the richness, or offer crusty bread to soak up any remaining sauce.

Wine pairing: A crisp white wine like Pinot Grigio or Vermentino complements the dish beautifully.

Serving Suggestions

Spaghetti carbonara is best served immediately in warm bowls straight from the skillet. Have your family or guests seated at the table and ready to eat before you even begin plating, as this dish waits for no one. The texture is creamiest and most luxurious in those first few minutes after combining all components.

Grate fresh Pecorino Romano directly over each portion at the table if possible. A final crack of black pepper adds visual appeal and an extra flavor boost. Serve with warm, crusty bread on the side-your guests will want to soak up every precious drop of sauce. A small side salad with sharp vinaigrette provides a pleasant contrast to the rich, savory pasta.

FAQ

1. Can I use cream instead of eggs?

Absolutely not-and here’s why. Authentic carbonara contains no cream whatsoever. The creamy texture comes entirely from the emulsion of eggs, cheese, pasta starch, and guanciale fat. Using cream masks these delicate flavors and produces a heavy, one-dimensional sauce. Trust the traditional method; it’s superior.

2. Why did my eggs scramble?

Your pan was likely too hot when you added the egg mixture, or you didn’t toss continuously while adding it. The key is removing the skillet from the heat first and then tossing constantly so the eggs cook gently and evenly. The residual heat should be sufficient to cook them into a creamy sauce.

3. Can I make carbonara ahead of time?

Carbonara is unfortunately not a make-ahead dish. It’s best served immediately after combining all components while the pasta is still hot. However, you can prepare your mise en place-cut the guanciale, grate the cheese, and whisk the eggs-up to an hour ahead. Once those components are ready, the actual cooking takes only 20 minutes.

4. What’s the best substitute if I can’t find guanciale?

Pancetta is your best option, followed by bacon if absolutely necessary. Pancetta is more similar in flavor to guanciale than bacon is, though less rich. Avoid using ham or prosciutto, as they won’t render enough fat and will result in a drier sauce.

5. How do I store leftovers, and can I reheat carbonara?

Carbonara doesn’t store well and is not recommended for reheating, as the sauce tends to separate and the texture suffers significantly. However, if you must save it, store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat very gently with a splash of pasta water over low heat, stirring constantly, though it will not taste as good as fresh.