Introduction
Spaghetti Carbonara is one of Italy’s most iconic pasta dishes, originating from Rome. It’s a simple yet luxurious combination of pasta, eggs, cheese, pancetta (or guanciale), and black pepper. Despite its short ingredient list, true carbonara relies on technique — achieving a creamy sauce without using cream. This timeless recipe is perfect for both weeknight dinners and special occasions, offering rich flavor and comforting warmth in every bite.
Description
This recipe delivers a silky, authentic carbonara sauce that coats every strand of spaghetti. The salty pancetta, sharp Pecorino Romano, and freshly cracked black pepper blend beautifully with the richness of egg yolks to create a dish that feels indulgent yet balanced.
Ingredients
400 g (14 oz) spaghetti
150 g (5 oz) pancetta or guanciale, diced
3 large eggs
1 large egg yolk
1 cup (100 g) finely grated Pecorino Romano (or Parmigiano-Reggiano)
Freshly ground black pepper, to taste
Salt, for pasta water
Instructions
Cook the pasta:
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente. Reserve about 1 cup of the pasta water, then drain.
Cook the pancetta:
In a large skillet over medium heat, cook the pancetta (or guanciale) until crispy and golden. Remove from heat and let it cool slightly.
Make the egg mixture:
In a bowl, whisk together the eggs, yolk, cheese, and a generous amount of black pepper.
Combine:
Add the hot pasta to the skillet with pancetta. Toss to coat. Remove from heat and quickly pour in the egg mixture, stirring constantly to create a creamy sauce. Add reserved pasta water, a little at a time, until the sauce reaches the desired consistency.
Serve:
Divide among plates, sprinkle extra cheese and black pepper on top, and serve immediately.
Tips
Work off the heat when adding the eggs to prevent scrambling.
Guanciale (cured pork jowl) is the most authentic choice, but pancetta or even bacon can be used.
Use Pecorino Romano for a sharper, saltier flavor, or a mix of Pecorino and Parmigiano for balance.
Keep pasta water handy — it’s the key to achieving a silky sauce.
Variations
Vegetarian Carbonara: Replace pancetta with sautéed mushrooms or roasted zucchini.
Creamy Shortcut: Add a splash of cream if you prefer a richer sauce (though not traditional).
Different Pasta: Try bucatini or rigatoni instead of spaghetti for a heartier texture.
Correction
A common mistake is adding cream, garlic, or onions — traditional Italian carbonara does not include these ingredients. The creaminess comes purely from eggs and cheese emulsified with hot pasta water.
Enjoy
Serve your Spaghetti Carbonara fresh and hot, paired with a crisp Italian white wine like Pinot Grigio or a light red such as Chianti. Buon appetito!