Authentic Spaghetti Carbonara Recipe – Classic Italian Pasta

Spaghetti Carbonara Recipe – There’s something truly special about Italian cuisine — its simplicity, elegance, and ability to turn a few ingredients into something extraordinary. One of the most beloved dishes that perfectly captures this philosophy is the Originating from Rome, this creamy, rich, and flavorful pasta is made without a drop of cream. Instead,

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it gets its luxurious texture from eggs, Pecorino Romano cheese, crispy pancetta (or guanciale), and freshly cracked black pepper. When prepared correctly, the result is silky, savory, and deeply satisfying — a perfect balance of salt, fat, and umami.

Recipe Overview

Prep Time: 10 minutes
Active Cooking Time: 15 minutes
Resting Time: 5 minutes
Total Time: Approximately 30 minutes
Cuisine: Italian
Course: Main Course / Dinner
Servings: 4 people
Calories: Around 550 kcal per serving

Equipment Needed

You don’t need any fancy tools to make Spaghetti Carbonara — just a few kitchen essentials:

• Large pot (for boiling pasta)

• Large frying pan or skillet

• Mixing bowl

• Tongs or pasta fork

• Whisk

• Cheese grater

Ingredients

• Spaghetti – 400 grams (about 14 oz)

• Guanciale (or pancetta) – 150 grams (5 oz), diced

• Egg yolks – 4 large

• Whole egg – 1 large

• Pecorino Romano cheese – 1 cup (finely grated)

• Freshly ground black pepper – to taste

• Salt – to taste (for pasta water only)

 Instructions

Step 1: Prepare the Pasta Water

• Fill a large pot with water and bring it to a boil.

• Add a generous amount of salt (it should taste like seawater).

• Add spaghetti and cook according to package instructions until al dente.

• Reserve 1 cup of pasta water before draining.

Step 2: Cook the Guanciale (or Pancetta)

1. While the pasta cooks, place diced guanciale in a large skillet over medium heat.

2. Sauté until it becomes crispy and golden, releasing flavorful fat — about 5–7 minutes.

3. Once cooked, remove the pan from heat. Keep the rendered fat in the pan — it’s full of flavor.

Step 3: Make the Carbonara Sauce

• In a medium mixing bowl, whisk together the egg yolks, whole egg, and grated Pecorino Romano cheese until creamy.

• Add a generous pinch of black pepper.

• The mixture should be thick and smooth, resembling a custard.

Step 4: Combine Pasta and Guanciale

1. Once the pasta is cooked, transfer it directly into the pan with the guanciale using tongs.

2. Toss the spaghetti well in the rendered fat until evenly coated.

3. Remove the skillet from the heat — this step is crucial to prevent the eggs from scrambling later.

Step 5: Add the Sauce

1. Pour the egg and cheese mixture over the pasta while continuously tossing.

2. Add a few tablespoons of the reserved pasta water gradually — this helps emulsify the sauce, creating that creamy texture.

3. Keep tossing and mixing until the sauce clings beautifully to the strands of spaghetti.

The heat from the pasta will gently cook the eggs, creating a glossy, silky sauce without curdling.

Nutrition Information (Per Serving)