Learn how to make authentic spaghetti carbonara the traditional Italian way—no cream, just eggs, Pecorino Romano, pancetta, and pepper. This creamy, comforting pasta comes together in under 25 minutes using simple ingredients and classic Roman technique. Perfect for weeknight dinners or impressing guests!
⭐ Why This Recipe Works
✔ Traditional Roman technique – no garlic, no peas, no cream!
✔ Perfect egg-to-pasta emulsion (no scrambled eggs)
✔ Guanciale > Pancetta > Bacon hierarchy explained
Yields: 4 servings
Prep time: 10 minutes
Cook time: 15 minutes
Ingredients:
- 1 pound (450g) spaghetti
- 5 large egg yolks
- 1 whole large egg
- 4 ounces (115g) guanciale, cut into ½-inch cubes (if unavailable, use good-quality pancetta, but the flavor will be slightly different)
- 1 cup (100g) grated Pecorino Romano cheese, plus more for serving
- Freshly ground black pepper
Instructions:
Step 1: Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente.
Step 2: While the pasta is cooking, prepare the guanciale. Place the diced guanciale in a cold, large skillet over medium heat. Cook slowly, stirring occasionally, until the fat is rendered and the guanciale is crispy and golden brown. This should take about 8-10 minutes. Remove the guanciale with a slotted spoon and set aside, leaving the rendered fat in the skillet. Keep the skillet warm.
Step 3: In a medium bowl, whisk together the egg yolks, whole egg, and grated Pecorino Romano cheese until well combined and creamy. Season generously with freshly ground black pepper. Do not add salt, as the guanciale and Pecorino Romano are already salty.
Step 4: Just before the pasta is done, reserve about 1 cup of the pasta cooking water. Drain the spaghetti and immediately add it to the warm skillet with the rendered guanciale fat. Toss quickly to coat the pasta.
Step 5: Remove the skillet from the heat. Immediately pour the egg and cheese mixture over the hot pasta, tossing vigorously and continuously to create a creamy sauce. The heat from the pasta and residual heat from the pan will gently cook the eggs. If the sauce seems too thick, add a little of the reserved pasta water, one tablespoon at a time, until the desired consistency is reached.
Step 6: Stir in the crispy guanciale. Serve immediately in warmed bowls. Garnish with extra-grated Pecorino Romano cheese and freshly ground black pepper.
💡 Non-Negotiable Tips
✔ Pasta water must be starchy (never rinse pasta!)
✔ The pan must be off the heat before adding eggs
✔ Guanciale substitute: Pancetta (70% similar) > Bacon (30% similar)
🍽️ Roman Serving Rules
- Twirl with fork + spoon (no cutting!)
- Pair with Frascati wine
- No leftovers – carbonara waits for no one
🌡️ Storage
❌ Never refrigerate – texture turns grainy
✔ Make fresh every time (takes just 15 minutes)
📊 Nutrition (Per Serving)
Calories: 750 | Protein: 32g | Carbs: 75g
Enjoy your authentic Spaghetti Carbonara!
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