Spaghetti Carbonara Recipe

Spaghetti carbonara is one of those timeless Italian classics that feels both luxurious and comforting. With silky pasta coated in a creamy, cheesy sauce and crispy bites of guanciale, every forkful is pure satisfaction. The best part? You don’t need heavy cream or complicated techniques—just simple, quality ingredients and a few smart steps. Whether you’re cooking for a quick weeknight dinner or impressing guests with authentic Italian flavors, this carbonara delivers big flavor with minimal effort.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & Simple – Ready in about 30 minutes, perfect for busy nights.
• Authentic Taste – Made without cream, just like in Rome, for that rich and silky finish.
• Comforting & Elegant – A dish that feels indulgent but is incredibly easy to make.
• Crowd-Pleaser – Loved by both kids and adults, making it great for family dinners or dinner parties.
• Balanced Flavor – Salty, smoky guanciale pairs beautifully with sharp cheese and pepper.

This version stands out thanks to the precise method that ensures a creamy sauce every time—no scrambled eggs, just smooth perfection.

Ingredients Needed

For the Pasta Base

• 400 g (14 oz) spaghetti
• 1 tbsp kosher or cooking salt (for boiling water)
• ½ cup reserved pasta water

For the Sauce

• 2 large eggs, room temperature
• 2 egg yolks, room temperature
• 100 g (3.5 oz) Parmigiano Reggiano, finely grated (or Pecorino Romano for sharper flavor)
• ¼ tsp freshly cracked black pepper

For the Meat

• 175 g (6 oz) guanciale (Italian cured pork cheek) or substitute with pancetta / smoked bacon, cut into small batons

Optional Flavor Boost

• 1 garlic clove, minced (for a subtle aroma)

Garnish (Optional)

• Fresh parsley, finely chopped
• Extra Parmesan or Pecorino

How to Make Spaghetti Carbonara

1. Prepare the Guanciale

Slice guanciale into small batons, about 0.5 cm thick. Heat a non-stick skillet over medium heat and cook for 4–5 minutes until crispy and golden. No oil is needed—the fat will naturally render. (Tip: If using garlic, add it in the last minute so it doesn’t burn.)

2. Make the Carbonara Sauce

In a large mixing bowl, whisk together the eggs and egg yolks. Stir in grated cheese and black pepper until you get a smooth, thick paste. This will become the base of your creamy sauce.

3. Cook the Pasta

Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook until al dente, following package instructions. Reserve 1 cup of the starchy pasta water before draining.

4. Combine Pasta and Guanciale

Add the hot pasta directly into the skillet with the guanciale. Toss well to coat the strands with the rendered fat, ensuring every bite carries flavor.

5. Mix Pasta with Sauce

Transfer the pasta and guanciale mixture into the bowl with the egg and cheese sauce. Immediately pour in about ½ cup of the reserved pasta water. Stir vigorously for 1–2 minutes—the heat from the pasta will gently cook the eggs, transforming the mixture into a silky, glossy sauce that clings to every strand. (Tip: Add more pasta water a spoonful at a time if the sauce feels too thick.)

6. Serve

Divide into warm bowls and top with extra cheese, a sprinkle of pepper, and fresh parsley. Serve immediately while it’s creamy and hot.

Serving and Storage Tips

• Serving Ideas – Pair with a crisp green salad or roasted vegetables for balance. Serve with garlic bread or focaccia for a complete meal.
• Storage – Carbonara is best enjoyed fresh. If you must save leftovers, refrigerate in an airtight container for up to 1 day.
• Reheating – Gently reheat on the stovetop over low heat with a splash of warm water or milk. Avoid the microwave—it can make the sauce clump.

Helpful Notes

• Cheese Choice – Pecorino Romano gives a sharper, saltier flavor, while Parmesan makes it slightly nuttier and milder.
• Pasta Swap – While spaghetti is traditional, you can use bucatini or rigatoni for a fun twist.
• Perfect Sauce Tip – The key is stirring quickly with hot pasta so the eggs cook into a silky sauce, not scrambled bits.
• Lighter Version – Use fewer yolks or swap guanciale for turkey bacon to cut richness.

Conclusion

Spaghetti carbonara is proof that the simplest recipes are often the most satisfying. With just pasta, eggs, cheese, guanciale, and pepper, you can create a restaurant-worthy dish at home in under 30 minutes. It’s rich, comforting, and guaranteed to impress every time.

If you try this recipe, let us know in the comments below! Did you stick with tradition or put your own spin on it? Don’t forget to leave a ★ star rating and share this recipe with friends on Pinterest or Facebook—because everyone deserves a bowl of creamy carbonara happiness.

Frequently Asked Questions (FAQ)

Can I use bacon instead of guanciale?

Yes! While guanciale is traditional, pancetta or thick-cut bacon makes a great substitute. It will change the flavor slightly but still tastes delicious.

How do I make this gluten-free?

Simply use gluten-free spaghetti or pasta. Everything else in the recipe is naturally gluten-free.

Why did my sauce curdle?

The eggs probably cooked too quickly. Make sure to remove the pasta from direct heat before mixing with the egg-cheese sauce, and stir continuously with pasta water to keep it creamy.

Can I freeze carbonara?

No, carbonara doesn’t freeze well. The creamy sauce will separate when thawed. It’s best enjoyed fresh.

How thick should the sauce be?

The sauce should be silky and cling lightly to the pasta, not runny or overly thick. It should coat the back of a spoon without dripping too quickly.