Spaghetti Carbonara is one of Rome’s most iconic pasta dishes. Made with just a few simple ingredients—eggs, Pecorino Romano, guanciale, and black pepper—it delivers a creamy sauce without using cream. The magic happens when hot pasta meets the egg mixture.
Ingredients (Serves 4)
- 400g spaghetti
- 150g guanciale (or pancetta if unavailable)
- 2 large eggs
- 2 egg yolks
- 1 cup finely grated Pecorino Romano
- Freshly ground black pepper
- Salt (for pasta water)
Equipment
- Large pot
- Frying pan
- Mixing bowl
- Tongs
Instructions
1. Boil Pasta
Bring salted water to a boil. Cook spaghetti until al dente.
2. Cook the Guanciale
Dice guanciale and cook in a dry pan over medium heat until crispy. Turn off heat.
3. Make the Sauce
Whisk eggs, yolks, Pecorino, and black pepper in a bowl until smooth.
4. Combine
Transfer hot pasta directly into the pan with guanciale. Remove from heat.
Slowly mix in egg mixture while tossing continuously. Add a splash of pasta water if needed for creaminess.
5. Serve
Top with extra Pecorino and black pepper.
Chef Tips
- No cream. Authentic carbonara never uses cream.
- Work off heat to prevent scrambled eggs.
- Use freshly cracked black pepper for depth.
Storage
Best eaten fresh. Not ideal for reheating.