Spaghetti Carbonara – A Timeless Italian Classic

Introduction

Spaghetti Carbonara is one of the world’s most beloved pasta dishes.

Spaghetti Carbonara – A Timeless Italian Classic

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Spaghetti Carbonara is a Roman classic made with simple ingredients — pasta, eggs, cheese, and guanciale — yet it delivers bold, unforgettable flavors. This recipe shows you how to achieve the creamy, silky sauce without cream, keeping it true to Italian tradition.

✨ Try this recipe tonight for a comforting Italian dinner in just 30 minutes. Don’t forget to share it with friends and family — because classics like carbonara are best enjoyed together!

• Total Time: 30 minutes
• Yield: 4

Ingredients

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• 400 g (14 oz) spaghetti (or bucatini)

• 150 g (5 oz) guanciale (or pancetta, or thick-cut bacon)

• 3 large egg yolks + 1 whole egg

• 100 g (1 cup) Pecorino Romano, finely grated (Parmigiano-Reggiano works too)

• Salt, for pasta water

• Freshly cracked black pepper

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Instructions

1. Cook the pasta – Bring a pot of salted water to boil. Add spaghetti and cook until al dente. Reserve 1 cup of pasta water before draining.

2. Crisp the guanciale – In a skillet, cook guanciale over medium heat until golden and crispy, about 5–7 minutes. Keep the rendered fat in the pan.

3. Make the egg mixture – In a bowl, whisk egg yolks, whole egg, Pecorino Romano, and plenty of black pepper until creamy.

4. Combine pasta and guanciale – Add drained spaghetti to the skillet with guanciale. Toss well so every strand absorbs the rendered fat.

5. Create the sauce – Remove skillet from heat. Gradually add the egg mixture while tossing quickly to prevent scrambling. Add splashes of pasta water until the sauce becomes silky and coats the pasta.

6. Serve – Plate immediately, top with more Pecorino and black pepper, and enjoy while hot.

Notes

• Use guanciale for the most authentic flavor, though pancetta or bacon are acceptable substitutes.

• Always remove from heat before adding eggs to avoid scrambled pasta.

• Save pasta water – it’s the key to a glossy, smooth sauce.

• Stick with Pecorino Romano for its sharp, salty flavor that defines Roman carbonara.

• Work quickly and vigorously when tossing pasta with the egg mixture to create the perfect creamy texture.

• Author: SOFIA
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian

Originating from Rome, this recipe has captured hearts far beyond Italy thanks to its creamy, savory, and comforting flavors.

What makes it truly remarkable is how such a simple dish, made with only a handful of ingredients, can deliver such a rich experience.

Table of Contents

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Unlike heavy cream-based pastas, authentic carbonara gets its velvety sauce from a careful blend of egg yolks, Pecorino Romano cheese, and a touch of pasta water. Add to that crispy cured pork (traditionally guanciale, but pancetta or good bacon works well too), and you have a dish that feels luxurious yet rustic.

Today, we’ll walk step by step through how to make a foolproof Spaghetti Carbonara at home. This guide goes beyond just listing ingredients — it provides practical tips, chef-level tricks, and an in-depth understanding of each step to ensure your pasta is silky, not scrambled. By the end, you’ll master an Italian icon and wow your table with an unforgettable plate of pasta.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4
• Calories (per serving): ~570

Ingredients for Spaghetti Carbonara

Here’s what you’ll need to make this dish:

• 400 g (14 oz) spaghetti (or bucatini for a thicker bite)
• 150 g (5 oz) guanciale (substitute pancetta or thick-cut bacon if unavailable)
• 3 large egg yolks + 1 whole egg
• 100 g (1 cup) Pecorino Romano cheese, finely grated (Parmigiano-Reggiano works in a pinch)
• Salt, to taste (only for the pasta water)
• Freshly cracked black pepper, to taste

Notice: No cream, garlic, or onions. Authentic carbonara relies on technique, not extras.

Step-by-Step Instructions

1. Prepare the Pasta Base

• Bring a large pot of water to a rolling boil.
• Season generously with salt (it should taste like the sea).
• Drop in the spaghetti and cook until al dente (usually 1–2 minutes less than package directions).

Pro Tip: Reserve at least 1 cup of starchy pasta water before draining — it’s the secret to emulsifying your sauce.

2. Crisp the Guanciale

• While the pasta cooks, place a skillet over medium heat.
• Add the diced guanciale.
• Cook slowly, allowing the fat to render and the meat to turn golden and crispy (about 5–7 minutes).
• Remove from heat, but don’t discard the flavorful rendered fat — it’s liquid gold for your sauce.

3. Mix the Egg and Cheese Cream

• In a bowl, whisk together the egg yolks, whole egg, and Pecorino Romano until smooth.
• Add a generous amount of freshly cracked black pepper.
• The mixture should be thick and creamy — not runny.

4. Combine Pasta and Guanciale

• Transfer the hot drained pasta directly into the skillet with the guanciale and its fat.
• Toss to coat so every strand absorbs that smoky flavor.

5. Create the Silky Carbonara Sauce

• Remove the skillet from direct heat (very important to prevent scrambling the eggs).
• Slowly pour in the egg-cheese mixture while tossing the pasta quickly with tongs or a fork.
• Add reserved pasta water a splash at a time until the sauce becomes glossy and clings to the noodles.

6. Finish and Serve

• Plate the spaghetti into warm bowls, twirling it neatly into nests.
• Top with more Pecorino Romano and black pepper.
• Serve immediately while the sauce is luxuriously silky.

Pro Tips for Perfect Spaghetti Carbonara

• Use guanciale if possible – It has a richer, more authentic flavor than pancetta or bacon.
• Don’t use cream – It may be common outside Italy, but it changes the dish entirely. Stick to eggs and cheese.
• Control the heat – Adding the egg mixture with the pan off the heat prevents scrambled eggs.
• Work quickly – Toss the pasta vigorously while adding pasta water to create the perfect emulsion.
• Cheese matters – Pecorino Romano is sharp and salty, giving carbonara its authentic Roman character.

Serving Suggestions

• Pair with a crisp white wine like Pinot Grigio or a sparkling Prosecco.
• Add a simple side salad of arugula and lemon vinaigrette.
• Serve with crusty Italian bread to mop up every drop of sauce.

Nutrition Information (per serving)

• Calories: 570
• Protein: 22 g
• Carbohydrates: 58 g
• Fat: 28 g
• Saturated Fat: 11 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Cholesterol: 195 mg
• Fiber: 3 g
• Sodium: 690 mg

Recipe Categorization

• Course: Main Dish
• Cuisine: Italian
• Diet: Non-Vegetarian
• Method: Stovetop
• Keyword: Spaghetti Carbonara, Italian Pasta Recipe, Authentic Carbonara
• Skill Level: Intermediate