Spaghetti alla Carbonara is a classic Italian pasta dish that’s creamy, rich, and bursting with flavour. My traditional carbonara recipe stays true to the original, using just a few key ingredients: guanciale (or pancetta), eggs, Pecorino Romano, and spaghetti. Ready in just 30 minutes, it’s the perfect choice for busy weeknights or when you want to impress with minimal effort. Timeless, comforting, and undeniably delicious, carbonara is a dish that never goes out of style.
Ingredients for Spaghetti alla Carbonara
The beauty of Spaghetti alla Carbonara lies in its simplicity, but the secret to authentic flavour is using high-quality ingredients. Here’s everything you’ll need and why it matters:
- Guanciale (or Pancetta): Guanciale, is traditional for carbonara and can be found at specialty Italian delis, butcher shops, or gourmet grocery stores. Its rich, fatty flavour is unmatched, but pancetta or thick-cut bacon can be used if guanciale isn’t available. Remember, slow cooking is key—let the fat render over low heat for the best results.
- Eggs: Use three egg yolks and one whole egg to create a creamy carbonara sauce. Unlike some modern versions, authentic carbonara does not include cream—the eggs do all the work!
- Pecorino Romano: This hard, salty cheese has a bold and tangy flavour that pairs beautifully with guanciale. While Parmesan is a good substitute in a pinch, Pecorino is traditional and adds that extra pop of flavour.
- Spaghetti: The classic pasta for carbonara, spaghetti’s long, thin shape holds the creamy carbonara sauce perfectly. Linguine or bucatini are great alternatives if you want to mix things up.
- Seasonings: Freshly ground black pepper is a must—it gives carbonara its signature kick. A pinch of red pepper flakes is optional if you like a touch of heat.
- Pasta Water: Don’t skip this step! Reserved pasta water is full of starch, which helps emulsify the carbonara sauce, creating a luscious, creamy texture.
Expert Tips for the best tasting Spaghetti Carbonara recipe
- Avoid overcooking the guanciale—burnt guanciale can release a bitter taste, which will overwhelm the delicate balance of flavours in this dish.
- For the best carbonara, use fresh eggs—ideally no older than 10 days. Check the carton’s “best before” date (subtract 28 days for the lay date) or buy them fresh from a farmers market for unbeatable flavor and safety!
- Skip the pre-grated cheese in a bag—it often clumps and lacks flavour. Instead, grab a block of Pecorino or Parmesan and grate it fresh using a Microplane or box grater. Freshly grated cheese makes all the difference, giving your carbonara sauce the richest, most authentic flavour!
Yes, you can substitute bacon or pancetta if guanciale isn’t available. Guanciale, made from cured pork cheek, is traditional and delivers a rich, authentic flavor. If using bacon, choose streaky, unsmoked bacon for a milder, closer match. Guanciale or pancetta can often be found at Italian delis, farmers’ markets, or in the deli section of supermarkets like Edeka or Rewe.
A Classic Italian Carbonara in Just 30 Minutes!
This Spaghetti alla Carbonara recipe is all about technique. Step by step, here’s how to get it just right:
Step 1: Cook the Guanciale
Start with low heat! This ensures the fat melts slowly, frying the guanciale in its own delicious fat. The pieces should be golden and tender—not crispy. Set aside to cool slightly.
Step 2: Boil the Pasta
Boil spaghetti in salted water until perfectly al dente. Don’t forget to reserve some pasta water
Step 3: Combine Everything
Whisk eggs, cheese, and the slightly cooled guanciale (with its fat). Toss the hot pasta with the carbonara sauce, adding reserved pasta water gradually to make it creamy. Finish with plenty of black pepper and extra Pecorino Romano. Serve immediately!
Get the exact ingredient measurements in the printable recipe card below!
Top 5 Tips for Perfect Spaghetti Carbonara
Toss the Pasta Off the Heat
Remove the pan from heat before adding the egg mixture. Residual heat gently cooks the eggs, preventing them from scrambling.
Work Quickly and Toss Vigorously
Combine the hot pasta and sauce immediately, tossing rapidly to ensure the eggs cook evenly and create a creamy consistency.
Let the Guanciale Cool Slightly
Allow the cooked guanciale and its fat to cool for a few minutes before mixing with the eggs to avoid shocking and scrambling them.
Use Room-Temperature Eggs
Bring eggs to room temperature before whisking with cheese for a smoother, more evenly cooked sauce.
Add Pasta Water Gradually
Incorporate reserved pasta water little by little as you toss to achieve a silky carbonara sauce without thinning or cooling it too quickly.
Follow these tips for flawless, velvety pasta carbonara every time!
5 Reasons You’ll Love This Spaghetti alla Carbonara
Spaghetti alla Carbonara is more than just another pasta recipe—it’s a game-changer. Here’s why you’ll fall in love with it:
- Authentic Italian Flavour: With guanciale, Pecorino Romano, and a simple egg-based carbonara sauce, this dish stays true to its Roman roots.
- Quick and Easy to Make: From prep to plate in 30 minutes—perfect for busy weeknights!
- Minimal Ingredients: Only a handful of pantry staples come together to create something extraordinary.
- Impressive Results: Despite its simplicity, carbonara feels like a dish straight out of a high-end Italian restaurant.
- Customisable: Use pancetta or bacon if guanciale isn’t available, and swap spaghetti for your favourite long pasta.
If you love the traditional Spaghetti Carbonara recipe, you’ll enjoy these classic Italian dishes:
- Spaghetti Puttanesca: A bold and savory pasta dish made with ripe tomatoes, briny olives, capers, anchovies, and garlic.
- Creamy Tuscan Chicken with Spinach: Juicy chicken breasts cooked in a luxurious cream sauce with sun-dried tomatoes, garlic, and fresh spinach.
- Pasta con Salsiccia: A creamy and flavorful pasta made with spicy or mild Italian sausage, tomatoes, and a splash of cream.
- Pollo alla Cacciatora (Italian Hunter’s Chicken): A comforting one-pan dish with tender chicken cooked in a rich tomato-based sauce with mushrooms and a hint of balsamic vinegar.
Spaghetti alla Carbonara
This original Spaghetti Carbonara recipe is a quick, creamy pasta dish made with guanciale, eggs, and Pecorino Romano. Ready in 30 minutes, it serves 4 as a lighter meal or 2 as a hearty, satisfying main dish. Perfect for busy nights!
Ingredients
- 150 g guanciale (or pancetta), cut into small strips or cubes
- 3 large egg yolks (at room temperature)
- 1 large egg (at room temperature)
- 100 g Pecorino Romano cheese, freshly grated, divided (or Parmesan as an alternative)
- Pinch red pepper flakes (optional)
- Freshly ground black pepper, to taste
- 400 g spaghetti
Method
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Cook the Guanciale: Heat a small skillet over medium-low to low heat. Add the guanciale and cook gently, stirring occasionally, until the fat renders and is golden and tender (about 10 minutes). NOTE: Avoid overcooking; the guanciale should remain tender, not overly crispy. Turn off the heat and set aside to cool slightly, leaving the rendered fat in the pan.
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Cook the Spaghetti: In a large pot of generously salted boiling water, cook the spaghetti until al dente, as per the package instructions. Reserve 250 ml (1 cup) of pasta cooking water before draining the pasta.
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Prepare the Carbonara Sauce: In a large mixing bowl, whisk together the egg yolks, whole egg, and 2/3 of the grated Pecorino Romano. Add a generous amount of freshly ground black pepper. The mixture should be thick and creamy. Stir in the guanciale along with its rendered fat.
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Combine Pasta and Sauce: Pour in 60 ml (1/4 cup) of reserved pasta water to the egg mixture, tossing quickly to create a smooth, creamy carbonara sauce. Add the hot spaghetti and mix thoroughly. Gradually add more pasta water, a little at a time, until the sauce reaches the perfect consistency.
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Season and Serve: Stir in a pinch of crushed red pepper (if using), and season generously with freshly ground black pepper. Adjust the salt if necessary. Serve immediately with the remaining Pecorino Romano sprinkled on top. Enjoy!
Notes
- Cook Guanciale Slowly: Keep the heat low and cook the guanciale gently. This melts the fat and brings out its flavour without burning it. Burnt guanciale can taste bitter, so take your time!
- Aim for 3–4 Tablespoons of Rendered Fat: When cooking 150 g of guanciale, you should end up with about 3–4 tablespoons of rendered fat. If there’s more, carefully spoon out the excess to avoid a greasy sauce while still keeping enough for flavour.
- Cool Guanciale Before Mixing: After cooking, let the guanciale and its fat sit for a couple of minutes. If it’s too hot, it can scramble the eggs instead of making a smooth, creamy sauce.
- Serving suggestions: A crisp green salad, roasted vegetables, or garlic bread make great side dishes to balance the richness of the carbonara.
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