Traditional Spaghetti Carbonara Recipe

Spaghetti Carbonara is a classic Italian pasta that originated from Rome. It has a creamy sauce made from eggs, Pecorino Romano cheese, guanciale, and black pepper.

The sauce is made by tossing hot pasta with the mixture, that cooks very gently from the heat of the pasta and the pasta water!

Traditional Carbonara doesnt have cream and is using only eggs and cheese to get the creamy consistency. I love this dish for the flavors, and how simple it is to make it! It is a favorite in Italian cuisine, and in my home!

Spaghetti Carbonara Recipe Highlights

Authentic flavor– This Spaghetti Carbonara is made the traditional way with eggs, Pecorino Romano, crispy guanciale, and black pepper—without any cream!

Quick and easy– This full recipe is ready in just 30 minutes. It is perfect for last minute meals.

Perfect creamy sauce – The secret to Carbonaras texture is mixing in hot pasta with eggs and cheese without any cream!

Step by step recipe – Even if its your first time making Carbonara this recipe gives perfect results every time.

Key Ingredients for Pasta Carbonara

Spaghetti: Choose high quality spaghetti for the best texture and flavor. The pasta should be al dente to get the perfect base for the creamy sauce.

Guanciale: Use diced guanciale for a traditional flavor. Guanciale adds a salty flavor that is the most important thing for authentic carbonara. If you don’t have guanciale you can also use pancetta as a substitute.

Eggs: The sauce base is made out of eggs. Use fresh, large eggs for the best results. For a richer option You can use 1 whole egg, and 4 egg yolks, to make the dish more intense in flavor.

Cheese: I think that combination of Pecorino Romano and Parmesan cheese taste the best. Grate the cheese very finely to make sure that it melts smoothly into the sauce. You can also use just Pecorino Romano for a more authentic flavor. I do not recommend using pre grated cheese, because it’s left flavorful.

Pepper: Freshly ground black pepper is the key to the traditional flavor of Carbonara. Use a generous amount for an authentic taste.

Olive Oil: A small amount of olive oil enhances the flavor and it makes the guanciale crisp up nicely.

How to Make Spaghetti Carbonara

This traditional Spaghetti Carbonara needs only a few steps. The key is to work fast using the heat of the pasta to make a creamy sauce.

Step 1: Cook the Spaghetti

1. Boil the pasta – Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, following the package instructions.
2. Reserve pasta water – Before draining the pasta, set aside 1 cup of pasta water. This will help create the perfect sauce.

Step 2: Prepare the Guanciale

1. Crisp the Guanciale – When the pasta cooks, heat some olive oil in a large skillet on medium heat. Add the diced Guanciale and cook until it becomes crispy for about 5-7 minutes.
2. Set aside – Remove from heat and let the guanciale rest in the pan. Keep the rendered fat for more flavor.

Step 3: Make the Egg & Cheese Mixture

1. Whisk the eggs – In a bowl, mix together 2 large eggs (or 1 whole egg + 4 yolks).
2. Add the cheese – Add grated Pecorino Romano and Parmesan. Season it generously with freshly ground black pepper.

Step 4: Combine Everything

1. Toss the pasta with Guanciale – Add the hot and drained pasta to the skillet with the guanciale. Toss it to coat it in the rendered fat.
2. Mix in the Egg Mixture – Take it off the skillet from the heat and quickly add the egg and cheese mixture. Mix it quickly off the heat to make a creamy sauce.
3. Adjust Consistency – Add a splash of reserved pasta water, a little at a time, until the sauce is smooth and glossy. Be careful not to add to much because it will make the sauce runny.

Step 5: Serve Immediately

Plate the Carbonara and top with extra cheese and black pepper. Serve it warm and enjoy with a salad and a glass of white wine.

Expert Tips for Perfect Spaghetti Carbonara

Pasta Water: Keep some of the pasta cooking water before draining. This starchy water is very important for getting the right sauce consistency. Just be careful not to add to much, because it will be to watery.

Timing: Work quickly when combining the hot pasta with the egg mixture. The residual heat from the pasta will cook the eggs gently, creating a creamy sauce without scrambling them.

Cheese: Use freshly grated cheese rather than pre grated cheese, because freshly grated cheese melts better and has a more intense flavor.

Don’t add salt: Because we boil the spaghetti in salty water, and the added cheeses are very salty, I wouldn’t recommend adding more salt to this dish.

Substitutions and Variations

Add Garlic: For a slightly different taste, sauté garlic with the pancetta or guanciale. Take it out before adding pasta. This adds an extra flavor to the dish. Just be careful not to burn it.

Use Vegetables: To make the dish more nutritious you can add peas or spinach. These vegetables go very well with the creamy sauce and give also a pop of color and nutrients. This is not an original step, but feel free to personalize this dish to your liking.

Try Parmesan Cheese: If Pecorino Romano is too strong for your taste, you can substitute it with Parmesan cheese or use a mix of both. Parmesan has a little bit milder flavor and still makes a delicious creamy sauce.

Make it Spicy: For a bit of heat you can add some red pepper flakes, to the pancetta when cooking. This gives the Carbonara a slight spice!

How To Store and Serve?

This pasta tastes the best when it’s made fresh, but if you have leftovers you can store them in an airtight container in the fridge for up to 2 days. Gently warm the pasta on the stove over low heat and add a splash of water or broth to help to loosen the sauce.

Avoid microwaving, because it can cause the eggs to scramble and the sauce to become grainy. Serve this best spaghetti carbonara with a simple green salad and a glass of white wine for a complete meal. It’s also great with garlic bread or with a side of traditional Italian Bruschetta.

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