Name: Spaghetti alla Carbonara Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 11 oz Thick round spaghetti; 7 oz Guanciale; 4 Eggs; 3 oz Pecorino Romano; Black pepper, as much as required; ½ tablespoon Rock Salt

Jump to Recipe

If you’re craving a comforting plate of pasta with a touch of Italian magic, look no further than this Spaghetti alla Carbonara Recipe. Rich, creamy, and packed with flavor from real guanciale and sharp pecorino, this classic dish brings Rome’s trattoria vibes straight to your kitchen. With just a handful of ingredients and a bit of technique, you’ll have a silky, luscious sauce that clings to every strand of spaghetti—the true hallmark of a well-made carbonara. Whether you’re cooking for friends, family, or just to spoil yourself on a weeknight, this Spaghetti alla Carbonara Recipe is about to become a cherished favorite in your repertoire.

Spaghetti alla Carbonara Recipe - Recipe Image

Ingredients You’ll Need

The beauty of any authentic carbonara lies in its simplicity—every ingredient plays a crucial role in building flavors, textures, and that signature golden color. Here’s what you’ll need for your Spaghetti alla Carbonara Recipe, along with tips to get the best results.

Thick round spaghetti: Use high-quality, thick spaghetti to capture every drop of the creamy sauce.
Guanciale: This cured pork cheek lends an unmistakable luxurious flavor—if unavailable, pancetta can work, but guanciale is the Roman secret.
Eggs: Fresh, room-temperature eggs give the sauce its rich, silky base—don’t skip the yolks!
Pecorino Romano: This tangy, salty cheese balances the richness and is traditional—grate it fresh for best taste.
Black pepper: Coarsely ground pepper adds a subtle heat and authentic aroma with every bite.
Rock salt: Properly seasons the pasta water, ensuring every strand of spaghetti is full of flavor.

How to Make Spaghetti alla Carbonara Recipe

Step 1: Prepare the Guanciale

Begin by slicing your guanciale into thin strips—aim for even pieces so they’ll brown uniformly. In a large fry pan over medium-low heat, gently cook the guanciale until it turns golden and crisp, releasing savory fat that forms the backbone of your Spaghetti alla Carbonara Recipe. Don’t rush this step; slow rendering creates the best texture and avoids burning. Once crisped, transfer the guanciale onto a plate lined with paper towel, reserving all that flavorful fat in the pan for later use.

Step 2: Cook the Spaghetti

Bring a large pot of water to a vigorous boil and add your rock salt. When the salt has dissolved, drop in your thick spaghetti and cook it al dente—about 13 minutes, or as specified on your package. Stir occasionally to prevent sticking. Remember, the pasta will finish in the pan later, so slight firmness is key. Save a mug of pasta water before draining, as this liquid gold will help create the creamy sauce magic.

Step 3: Make the Pecorino-Egg Cream

This is where the Spaghetti alla Carbonara Recipe earns its signature creaminess—no heavy cream in sight! Separate three egg yolks into a bowl, then add one whole egg for extra silkiness. Whisk these together until smooth, then season generously with freshly cracked black pepper. Gradually mix in your grated Pecorino Romano until you get a rich, thick, spoon-coating cream. This will ensure a velvety finish that beautifully enrobes each noodle.

Step 4: Bring Everything Together

Return your pan of guanciale fat to medium-low heat. Using tongs, transfer your spaghetti directly into the pan, mixing it thoroughly into the rendered fat. Splash in some reserved pasta water and toss well, letting the noodles absorb those incredible flavors. Next, create a double-boiler effect by resting your pan on top of the steaming pasta pot—you’ll gently cook the sauce this way, minimizing the risk of scrambling the eggs. Add a touch more pasta water, a handful of guanciale, and the pecorino-egg cream. Toss gently, adding more pasta water as needed until the sauce thickens and luxuriously coats the pasta.

Step 5: Plate and Finish

Quickly plate your Spaghetti alla Carbonara Recipe, piling up those luscious, glossy noodles. Spoon over any leftover pan sauce for extra flavor. Finish by scattering over the remaining guanciale pieces, a generous dusting of fresh pecorino, and plenty of cracked black pepper for both taste and drama. Serve immediately and get ready for swift applause!

How to Serve Spaghetti alla Carbonara Recipe

Garnishes

No need for anything overly fancy—just a final flourish of pecorino romano, a crackle of black pepper, and any crispy guanciale left over. These classic toppings create a perfect balance of creamy and crunchy that’s visually inviting and absolutely irresistible with every forkful.

Side Dishes

Carbonara stars all on its own, but consider serving it with a crisp, peppery arugula salad dressed in lemon juice, or some warm crusty bread to soak up the extra sauce. A glass of chilled white wine like Frascati really elevates your Spaghetti alla Carbonara Recipe into a full Italian experience.

Creative Ways to Present

If you’re looking to impress, try twirling the spaghetti into tidy nests using a large fork and ladle before plating. Serve individually in shallow pasta bowls, or offer family-style with garnishes on the side so everyone can add their favorites. For a modern twist, sprinkle microgreens or fine lemon zest for a pop of color and freshness.

Make Ahead and Storage

Storing Leftovers

Place cooled Spaghetti alla Carbonara Recipe in an airtight container and store in the fridge for up to 2 days. The sauce will thicken as it sits, so adding a splash of water when reheating will revive the creaminess.

Freezing

Carbonara is best enjoyed fresh, but if needed, freeze individual portions in airtight containers. Be aware that the texture of the eggs and pasta may change slightly upon thawing, but a gentle reheat with extra pasta water can help smooth things out.

Reheating

Reheat your leftover Spaghetti alla Carbonara Recipe gently in a nonstick pan over low heat. Add a generous splash of water and stir constantly until the sauce becomes creamy again. Avoid microwaving directly, as it can cause the eggs to curdle.

FAQs

Can I use bacon instead of guanciale?

While guanciale offers the most authentic flavor, pancetta or thick-cut, unsmoked bacon can be used as a substitute if necessary—just expect a slightly different taste and texture in your Spaghetti alla Carbonara Recipe.

Do I need to use Pecorino Romano, or can I swap it for Parmesan?

Pecorino Romano lends a sharp, salty bite central to the character of a genuine carbonara. Parmesan is milder and a decent stand-in, but for true Spaghetti alla Carbonara Recipe flavor, go with Pecorino if you can find it.

Why doesn’t this recipe use cream?

Traditional Spaghetti alla Carbonara Recipe relies on eggs, cheese, and pasta water to create its luscious sauce—no cream needed! This method gives you the authentic creamy texture without extra dairy.

How can I prevent the eggs from scrambling in the sauce?

To avoid scrambled eggs, combine the egg-cheese mixture with your pasta off direct heat, or use the steam-bath method described above. Constant tossing and gradually adding pasta water will keep things creamy, not curdled.

Can this recipe be made gluten-free?

Absolutely! Simply substitute your favorite gluten-free spaghetti. Just follow the rest of the Spaghetti alla Carbonara Recipe as written and enjoy the same flavor and texture.

Final Thoughts

If you’ve never tried making an authentic Spaghetti alla Carbonara Recipe at home, now’s the perfect time to start. This recipe will have you twirling creamy, peppery pasta like a true Roman in no time—so grab your ingredients, trust the process, and treat yourself (and anyone lucky enough to dine with you) to one of Italy’s most beloved meals!

Spaghetti alla Carbonara Recipe

★★★★★

5 from 9 reviews

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

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Description

A classic and authentic recipe for Spaghetti alla Carbonara, a delicious Italian pasta dish featuring crispy guanciale, creamy pecorino romano, and a luscious egg sauce. This recipe yields a rich and satisfying meal that is sure to impress your dinner guests.

Ingredients

Scale

Spaghetti:

11 oz Thick round spaghetti

Guanciale:

7 oz Guanciale

Eggs:

4 Eggs

Pecorino Romano:

3 oz Pecorino Romano

Other:

Black pepper, as much as required
½ tablespoon Rock Salt

Instructions

Slice the Guanciale: Slice the guanciale into thin strips. Cook in a fry pan until golden brown. Remove and set aside.
Cook Spaghetti: Boil water with salt, cook spaghetti for 13 minutes or per package instructions.
Prepare Egg Mixture: Combine egg yolks, whole egg, black pepper, and pecorino romano cheese.
Combine Ingredients: Mix cooked pasta with guanciale oil, egg mixture, and pasta water gradually.
Finish and Serve: Toss pasta with remaining guanciale, pecorino, and cracked pepper. Plate and garnish with cheese and guanciale.

Notes

Ensure the pan is off the heat when adding the egg mixture to prevent scrambling.
Adjust the amount of black pepper to suit your taste preferences.
Use freshly grated pecorino romano for the best flavor.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian