Classic Spaghetti alla Carbonara – Simple, Creamy, and Truly Italian

Carbonara is the kind of dish that makes you wonder how a few simple ingredients can taste so rich. It’s quick, comforting, and deeply satisfying without being heavy. No cream, no fuss—just eggs, cheese, cured pork, and pasta working together like magic.

With a little timing and a light hand, you’ll get a glossy, silky sauce that hugs each strand. Whether it’s a weeknight or a special dinner, this classic never misses.

Why This Recipe Works

Eggs and cheese create the sauce, not cream. When combined with hot pasta and a splash of starchy water, the eggs emulsify into a velvety coating.

The result is creamy without being cloying.

Guanciale brings authentic flavor. Its fatty richness, peppery aroma, and slight sweetness are ideal. Pancetta works well too, but guanciale gives that traditional depth.

Temperature control keeps the sauce silky.

Tossing off the heat with just-warm pasta water prevents scrambling. It’s all about gentle heat and constant stirring.

Freshly grated Pecorino Romano adds salt, tang, and body. It melts quickly and helps bind everything together.

A little Parmesan can help balance sharpness if you prefer.

Shopping List

• Spaghetti – 12 oz (340 g)
• Guanciale – 4 oz (115 g), diced (pancetta or thick-cut bacon as backup)
• Eggs – 3 large whole eggs
• Egg yolk – 1 extra yolk (optional, for extra richness)
• Pecorino Romano – 1 cup, finely grated (plus extra for serving)
• Black pepper – freshly cracked, to taste
• Kosher salt – for the pasta water

How to Make It

1. Prep your components. Finely grate the Pecorino Romano and set aside. Dice the guanciale into small batons or cubes. Crack 3 eggs into a bowl and add 1 extra yolk if using.

   Whisk eggs with most of the cheese and a generous amount of black pepper until smooth.

2. Boil the pasta. Bring a large pot of salted water to a rolling boil. Add spaghetti and cook until just shy of al dente. Reserve at least 1 cup of starchy pasta water before draining.
3. Render the guanciale. While the pasta cooks, set a large skillet over medium heat.

   Add guanciale and cook, stirring, until fat renders and edges turn crisp, about 5–7 minutes. Turn heat to low once crisp to avoid burning.

4. Combine pasta and guanciale. Transfer drained spaghetti to the skillet with the guanciale and its rendered fat. Toss to coat so every strand picks up that flavorful oil.
5. Lower the heat and temper. Remove the pan from the heat for 30 seconds.

   Add a small splash of hot pasta water to the egg-cheese mixture to warm it slightly, whisking constantly. This reduces the risk of scrambling.

6. Create the sauce. Pour the tempered egg mixture over the pasta off the heat. Toss vigorously with tongs, adding more hot pasta water a little at a time until the sauce turns glossy and clings to the spaghetti.

   You’re aiming for silky, not soupy.

7. Adjust and season. Add more cheese and pepper to taste. If it thickens too much, loosen with another spoonful of pasta water. Serve immediately with extra Pecorino and freshly cracked black pepper.

Keeping It Fresh

Carbonara is at its best the moment it’s made.

The sauce sets as it cools, so try to serve right away. If you do have leftovers, store in an airtight container for up to 1 day.

To reheat, warm gently in a skillet with a splash of water over low heat, stirring constantly. Avoid the microwave—it tends to overcook the eggs and turn the sauce grainy. Freshly grind more black pepper and add a sprinkle of Pecorino just before serving to revive the flavors.

Health Benefits

This dish offers protein from eggs and calcium from Pecorino.

The egg-based sauce gives richness without heavy cream, keeping the ingredient list short and simple. Black pepper adds a little antioxidant boost and brightens the overall taste.

That said, guanciale and Pecorino are salty and rich. If you’re watching sodium or saturated fat, moderate portions and balance your meal with a side salad or steamed vegetables.

You can also use a bit less guanciale and add a handful of peas or spinach for extra fiber.

What Not to Do

• Don’t add cream. It dulls the flavor and changes the texture. The creaminess should come from eggs, cheese, and pasta water.
• Don’t scramble the eggs. Never pour the egg mixture onto screaming-hot pasta over direct heat. Remove the pan from the heat and toss patiently.
• Don’t skip the pasta water. It’s the key to emulsifying the sauce and getting that glossy finish.
• Don’t over-salt the water. Pecorino and guanciale are salty.

  Season the water, but not as aggressively as you might for other pastas.

• Don’t pre-shred bagged cheese. It often contains anti-caking agents that prevent smooth melting. Freshly grated is essential.

Alternatives

• Pancetta or bacon: If you can’t find guanciale, pancetta is the closest swap. Thick-cut bacon works in a pinch, but expect a smokier flavor.
• Cheese blend: Use a half-and-half mix of Pecorino Romano and Parmesan if you want a milder, slightly nuttier profile.
• Pasta shape: Spaghetti is classic, but bucatini, rigatoni, or fettuccine also work.

  Choose shapes that hold sauce well.

• Lighter touch: Reduce guanciale by a third and add a handful of peas or sautéed mushrooms for more volume without extra richness.
• Pepper-forward: Use coarsely cracked pepper and toast it briefly in the rendered fat before adding pasta for a punchier bite.

FAQ

Can I make carbonara without pork?

Yes. While it won’t be traditional, you can sauté mushrooms in olive oil and butter for a savory base, or use turkey bacon. Season generously to replace some of the depth you’d get from guanciale.

Why did my sauce turn clumpy?

It likely overheated.

Next time, remove the pan from the heat before adding the eggs, and temper the egg mixture with a splash of hot pasta water. Toss constantly and add water gradually until smooth.

Do I need both Pecorino and Parmesan?

No. Pecorino Romano alone is traditional and delicious.

Mixing in Parmesan can soften the sharpness and add nutty notes, which some people prefer.

How much salt should I put in the pasta water?

Go lighter than usual—about 1 tablespoon kosher salt per 4 quarts of water. Remember, the guanciale and Pecorino will add more salt to the final dish.

Can I prepare the egg mixture in advance?

You can whisk eggs, cheese, and pepper up to an hour ahead and keep it in the fridge. Let it sit at room temperature for 5–10 minutes before using, and whisk again to re-emulsify.

What’s the best way to crack lots of pepper?

Use a pepper mill set to medium-coarse.

Freshly cracked pepper is key to the aroma and gentle heat that carbonara is known for.

Is there a food safety concern with eggs?

The heat from the pasta and water gently cooks the eggs, but if you’re concerned, use pasteurized eggs. They behave the same way and offer extra peace of mind.

Wrapping Up

Classic Spaghetti alla Carbonara rewards good timing and simple ingredients. With hot pasta, quality cheese, and patient tossing, you’ll get a silky, restaurant-worthy bowl at home.

Keep it straightforward, serve it hot, and let the pepper and Pecorino shine. Once you nail the method, it’s a 20-minute masterpiece you’ll make again and again.