Name: Authentic Pasta Carbonara Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 pound spaghetti; 1 tablespoon salt; 1 pound diced pancetta or thick-cut bacon; 4 large egg yolks; 2 large eggs; 1 1/2 cups grated pecorino romano cheese (divided); 1/2 teaspoon black pepper

Jump to Recipe

If you’re a lover of classic Italian fare, nothing quite compares to the creamy, peppery bliss of Authentic Pasta Carbonara. This standout Roman dish is a harmony of simple ingredients — rich egg yolks, salty pancetta, sharp Pecorino Romano, and perfectly cooked pasta — woven together into a sauce that’s decadently silky but never heavy. In just a few straightforward steps, you can transform your kitchen into a trattoria and enjoy a bowl of pure Italian comfort that comes together faster than a dinner reservation.

Authentic Pasta Carbonara Recipe - Recipe Image

Ingredients You’ll Need

Authentic Pasta Carbonara lets every ingredient shine. Skip the cream and garlic: traditional carbonara is all about the union of eggs, cheese, and pork, each bringing irreplaceable flavor, texture, and color to your plate.

Spaghetti: The classic pasta for carbonara, its long, sturdy strands hold onto the silky sauce beautifully.
Salt: Essential for seasoning your pasta water — it brings out the full flavor of the pasta itself.
Pancetta (or thick-cut bacon): Pancetta is traditional, but good bacon brings a wonderful smoky richness if that’s what you have on hand.
Egg yolks and large eggs: The heart and soul of the carbonara sauce, they create the signature creamy texture without cream.
Pecorino Romano cheese (divided): Its tangy, salty punch lifts the entire dish and gives it that unmistakable Roman flavor.
Black pepper: Freshly cracked is a must — it adds a zesty, slightly spicy note that wakes up your tastebuds.

How to Make Authentic Pasta Carbonara

Step 1: Cook the Pasta

Start by bringing a large pot of water to a rolling boil and season it generously with salt. Add the spaghetti and cook until it’s just al dente according to the package instructions. Before draining, scoop out 1 1/2 cups of that starchy pasta water — this liquid gold is crucial for pulling your sauce together later.

Step 2: Crisp the Pancetta

While the pasta cooks, place your diced pancetta (or bacon) in a large saucepan set over medium heat. Stir occasionally until the meat is browned and crisply rendered, which should take 7 to 10 minutes. Carefully drain off excess fat, but keep about 2 tablespoons in the pan — that’s pure flavor!

Step 3: Make the Egg and Cheese Mixture

In a mixing bowl, vigorously whisk together the four egg yolks, two whole eggs, and 1 cup of grated Pecorino Romano. This mixture will form the creamy backbone of your Authentic Pasta Carbonara, so don’t skimp on the whisking; you want it homogenous and smooth.

Step 4: Bring It All Together

Toss the hot, drained spaghetti into the pan with your pancetta and reserved drippings. Turn off the heat to avoid scrambling the eggs. Pour in the egg and cheese mixture along with about ½ cup of reserved pasta water. Toss everything together briskly — the heat from the pasta will gently cook the eggs and emulsify the sauce. If the sauce needs to loosen up, drizzle in a little more of your reserved pasta water until it’s silky and coats the noodles beautifully.

Step 5: Finish and Serve

Immediately portion the pasta onto warm plates or bowls. Shower generously with the reserved Pecorino Romano and freshly ground black pepper. The result? Carbonara that’s rich, creamy, and every bit as dazzling as what you’d find on a Roman street corner.

How to Serve Authentic Pasta Carbonara

Garnishes

The best finishing touch for Authentic Pasta Carbonara is a generous dusting of freshly grated Pecorino Romano and a few extra twists of the pepper mill. Some people also love a sprinkle of chopped Italian parsley for a bright pop of green, but purists may skip it — either way, you can’t go wrong.

Side Dishes

For a true trattoria vibe, serve your carbonara alongside a peppery arugula salad dressed in lemon and olive oil, or perhaps a simple platter of roasted seasonal vegetables. Crusty bread is also a fantastic companion, perfect for mopping up every last bit of velvety sauce.

Creative Ways to Present

Want to make this meal feel extra special? Try twirling the pasta with tongs into little nests for individual portions, or serve in a large, shallow bowl family-style for sharing. If you have small bowls carved from Pecorino or Parmesan, pile the pasta inside for maximum wow-factor at the table!

Make Ahead and Storage

Storing Leftovers

While Authentic Pasta Carbonara is pure magic fresh from the pan, you can refrigerate leftovers in an airtight container for up to two days. The pasta will absorb some of the sauce, so expect it to be a little less creamy on day two — but still delicious!

Freezing

Freezing is not recommended for Authentic Pasta Carbonara because the egg-based sauce can separate and lose its signature texture when thawed. For best results, enjoy your dish soon after making, but if you must freeze, wrap tightly and reheat gently to minimize separation.

Reheating

To reheat carbonara without sacrificing too much creaminess, place leftovers in a skillet over very low heat and add a splash of reserved pasta water or milk. Stir frequently until just warmed through. Avoid the microwave, which can make the eggs rubbery and the sauce grainy.

FAQs

Can I use Parmesan instead of Pecorino Romano?

While Pecorino Romano is the traditional cheese for Authentic Pasta Carbonara, you can substitute good-quality Parmesan in a pinch. Just note that Pecorino is saltier and tangier, so adjust your seasoning to taste.

Is it safe to eat raw eggs in carbonara?

The eggs in this recipe are gently cooked by the heat of the pasta and pan, which is generally considered safe for most people. If you have specific health concerns, use pasteurized eggs for extra reassurance.

Can I make Authentic Pasta Carbonara vegetarian?

You can achieve a similar spirit by using smoked or salted mushrooms in place of pancetta, but keep in mind the dish won’t have the same depth or traditional flavor. There’s truly nothing quite like the original!

Why is no cream used in Authentic Pasta Carbonara?

Traditional Italian carbonara relies on the natural emulsion of eggs, cheese, and pasta water for its perfectly glossy, creamy sauce. Adding cream is a modern variation and tends to dull the punchy flavor that makes this dish special.

What pasta shapes work besides spaghetti?

Spaghetti is classic, but bucatini or rigatoni are great alternatives — just be sure the shape you pick has enough surface area to catch all that lush, silky sauce.

Final Thoughts

This is Authentic Pasta Carbonara as it’s meant to be: simple yet intensely satisfying, made from ingredients you probably already have on hand. Give it a try — you’ll be amazed at how such little effort can deliver so much flavor, and it might just become your go-to comfort classic.

Authentic Pasta Carbonara Recipe

★★★★★

5.2 from 13 reviews

Author: lina
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Indulge in the rich and creamy flavors of this Authentic Pasta Carbonara recipe. With crispy pancetta, a velvety egg and cheese sauce, and perfectly cooked spaghetti, this classic Italian dish is sure to satisfy your pasta cravings.

Ingredients

Scale

Spaghetti:

1 pound spaghetti
1 tablespoon salt

Pancetta/Bacon Mixture:

1 pound diced pancetta or thick-cut bacon

Egg and Cheese Mixture:

4 large egg yolks
2 large eggs
1 1/2 cups grated pecorino romano cheese (divided)
1/2 teaspoon black pepper

Instructions

Cook pasta: Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions. Reserve 1 1/2 cups of pasta water before draining.
Cook pancetta/bacon: In a saucepan, cook pancetta or bacon until crispy. Drain excess fat, reserving 2 tablespoons of grease.
Prepare egg and cheese mixture: In a bowl, whisk together egg yolks, eggs, and 1 cup of pecorino romano cheese.
Combine ingredients: Toss drained pasta with cooked pancetta/bacon and reserved grease. Pour in the egg mixture, 1/2 cup of reserved pasta water, and toss for 2 minutes. Adjust consistency with more reserved water if needed.
Garnish and serve: Serve hot, topped with remaining cheese and freshly ground pepper.