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    Home » Pasta Recipes

    Traditional Spaghetti Carbonara Recipe

    Published: Apr 6, 2021 · Modified: Mar 3, 2025 by Barbara Felicità Lucchini · This post may contain affiliate links

    Jump to Recipe

    Spaghetti Carbonara is one of the most famous pasta dishes from Roman cuisine. This traditional Italian Carbonara recipe is made with just five simple ingredients: spaghetti, crispy guanciale, black pepper, Pecorino Romano, and eggs.

    The secret to an authentic Carbonara lies in using high-quality ingredients. You don’t need anything else—no cream, no milk, no garlic, no onion, no pancetta, no bacon. The traditional recipe is all about simplicity and balance.

    authentic italian carbonara recipe

    There are many variations of Carbonara out there, even in Italy. But if you’re looking for the classic Carbonara recipe, this is it! The only challenge? Getting the eggs to form a creamy sauce without turning them into scrambled eggs or leaving them raw.

    Follow our step-by-step guide to learn all the tips and tricks for making the perfect Italian Carbonara at home!

    Jump to:
    • Ingredients
    • Instructions
    • Storage
    • Subtitutions
    • Variations
    • Origins
    • Recipe Card


    Ingredients

    carbonara ingredients

    Prep Time: 20 Min | Cook Time: 15 Min | Servings: 4

    • 350 g (12 oz) spaghetti
    • 200 g (7 oz) guanciale
    • 4 eggs (1 egg per serving)
    • 100 g (~1 cup) Pecorino Romano, grated
    • ground black pepper, to taste

    Instructions

    Make the Carbonara Sauce

    spaghetti carbonara authentic italian recipe step 1

    Step 1) - First, bring a pot of water to a boil while you get the carbonara sauce ready.

    Cut the guanciale into small pieces—cubes, slices, whatever you prefer. Cook it in a skillet over medium heat for 2-3 minutes, stirring occasionally so it cooks evenly. Once the guanciale is ready, turn off the heat, and set it aside.

    Tip 1: The longer you cook the guanciale, the crispier it gets as the fat melts. You can decide how crispy or soft you want it—some like it golden and crunchy, others prefer it tender. No need for oil—guanciale is already rich and flavorful!

    Tip 2: If you like, add a splash of pasta water to create a silky, flavorful sauce that will coat the spaghetti beautifully.

    Tip 3: Use 1 liter (4 cups) of water per 100 g (3.5 oz) of pasta, and don’t forget to add 10 g (~½ tablespoon) of coarse salt per liter (4 cups) of water.

    spaghetti carbonara authentic italian recipe step 2

    Step 2) - Now, let's make the pecorino cream. In a bowl, whisk together the eggs and Pecorino Romano cheese.

    Tip 1: Be sure to use the whole eggs, not just the yolks.

    Tip 2: Pecorino Romano is the only cheese recommended for an authentic carbonara recipe. It’s naturally salty and packed with flavor, so there’s no need to add extra salt.

    spaghetti carbonara authentic italian recipe step 3-min

    Step 3) - Add some freshly ground black pepper. Then, mix quickly with a fork - or a hand whisk - until you have a creamy sauce.

    Cook Spaghetti Like an Italian

    spaghetti carbonara authentic italian recipe step 4

    Step 4) - This egg and pecorino cheese sauce should be thick and creamy. Set it aside for now.

    Meanwhile, add salt to the water and cook the spaghetti al dente, following the cooking time on the pasta package.

    Tip: If your pot is big enough, the spaghetti should fit without breaking. It’s best to keep them whole so they can be easily twirled around your fork—no spoon needed! To cook spaghetti without breaking them, hold the bunch upright and gently lower them into the boiling water. #eatlikeanitalian

    spaghetti carbonara authentic italian recipe step 6

    Step 5) - Using a spoon for spaghetti, drain the pasta when ready. Then place them in the skillet, OVER HIGH HEAT, to season well with the guanciale.

    Season the Pasta and Serve

    At this step, we have reached the crucial moment of spaghetti carbonara. Not to put tension on it, but this is the fleeting moment in which you can make an immortal dish or one that will be a real failure. So now you have to be quick, ready and ruthless.

    Here's how to do it:

    spaghetti carbonara authentic italian recipe step 7

    Step 6) - When the spaghetti and guanciale are sizzling in the pan, TURN OFF THE HEAT—otherwise, the eggs will cook too much, and you'll end up with scrambled eggs instead of a creamy carbonara!

    Right away, pour the egg and pecorino mixture over the hot pasta and stir quickly. Since the pan is no longer on the heat, the eggs will cook gently, creating a smooth and creamy texture without lumps.

    Keep an eye on the consistency—it should be velvety, not too runny:

    Tip 1: If your carbonara looks too watery, simply mix in a bit more grated pecorino cheese.

    Tip 2: If it seems too thick or sticky, add a tablespoon or two of pasta water to loosen it up. And if you have drained your spaghetti with a spoon instead of a colander, that reserved pasta water will be useful for this tip!

    spaghetti carbonara authentic italian recipe step 8

    Step 6) - Authentic spaghetti carbonara is ready! So, with the help of a ladle and a fork, create a pasta nest and place it on a plate.

    spaghetti carbonara authentic italian recipe step 9

    Step 7) - Add the guanciale (what's left in the pan), freshly ground black pepper and grated pecorino romano to taste. Serve and enjoy!

    authentic italian carbonara recipe

    YOU MUST ALSO TRY:

    • Amatriciana
    • Cacio e Pepe Recipe
    • Pasta alla Gricia
    • Pasta alla Zozzona
    • Fettuccine alla Papalina

    Storage

    Serve Spaghetti carbonara immeditely, hot and tasty as they are. We do not recommend storing carbonara leftovers in the refrigerator or freezer for the following days.

    Make the carbonara and enjoy it freshly made!

    Subtitutions

    Guanciale or Pancetta?

    You shouldn’t use pancetta in carbonara. Guanciale is the key ingredient that gives carbonara its rich flavor. If you remove its golden fat, the dish loses its depth and becomes bland. This is because guanciale has both flavor and fat, while pancetta is drier and less flavorful.

    Guanciale is an Italian cured meat made from pork jowl or cheeks. Its name comes from guancia, the Italian word for "cheek," and it’s sometimes called pork cheek lard or jowl bacon. It's salted, peppered, and aged for about three months.

    Today, I’ve shown you the traditional Roman recipe for spaghetti carbonara, where guanciale plays the starring role. Its taste, fat, and juices are what make the seasoning so special—this cured meat is truly a little gem of Italian cuisine.

    Many people use pancetta instead, often because it’s easier to find in stores. Others prefer it because guanciale is quite fatty and high in calories.

    However, spaghetti carbonara made with pancetta is a variation of the authentic recipe, not the traditional version.

    Pecorino Romano or Parmigiano Reggiano?

    The classic recipe for Spaghetti alla Carbonara comes from the Lazio region of Italy.

    It traditionally uses Pecorino Romano, a cheese from Lazio, while Parmigiano Reggiano comes from Emilia-Romagna. You can use Parmigiano Reggiano in your carbonara, but keep in mind that it’s a variation of the original recipe.

    authentic italian carbonara recipe

    Variations

    Like many traditional Italian dishes, Spaghetti Carbonara has several variations. Now, we’ll explore some of these, explaining what ingredients can be added or removed and why.

    Cream

    Many people like to add cream to carbonara, swapping one egg for 1 dl (about ½ cup) of heavy cream. They say it makes the dish creamier and tones down the egg flavor. But in reality, you don’t need cream to achieve a creamy texture. The fat from the guanciale, cheese, and eggs already makes the sauce rich and smooth. Adding cream would only make it heavier and overwhelming.

    That said, if you're cooking a large batch (let's say for 10 people), a small splash of heavy cream can help loosen the sauce. But keep it a secret—it's just a last-minute fix! Kitchen tricks like this should only be used in emergencies!

    Parmigiano Reggiano

    Even for what concerns the cheese, there are those who use Parmigiano cheese instead of Pecorino Romano or half Parmigiano cheese and half Pecorino Romano. In this case the taste becomes less strong and flavorful (pecorino Romano is a very tasty cheese). Allowed.

    Pancetta

    Guanciale, which comes from the cheek of the pork, can be replaced with pancetta, which instead comes from the fatty part of the belly pork. Pancetta is drier and less fat. If you use pancetta (possibly not smoked), add a tablespoon of oil to cook it.

    Garlic or Onion

    Many people like to cook guanciale slowly with a clove of garlic or a bit of onion. Personally, I’m not sure… it gives Carbonara too much of a garlic and onion flavor. That’s a different recipe for another time!

    Parsley

    Do not put parsley everywhere…

    authentic italian carbonara recipe

    Origins

    Pasta Carbonara is a Roman recipe but it surely is a recent one, since it has been heard of it only after the Second World War. Its origin is somewhat controversial, and there are at least three plausible theories.

    Pasta dishes seasoned with products of pastoralism and agriculture (such as eggs and pancetta or lard) were common in the Abruzzo mountains. It seems that some displaced people have discovered them and brought to Rome at the end of the Second World War.

    A second hypothesis says that in the Roman taverns the owners seasoned the pasta with Carbonara Sauce to feed the American soldiers because they knew that at breakfast they ate eggs and bacon. Given the success, the recipe has spread.

    The third hypothesis says that Pasta Carbonara was prepared in the Roman taverns all along, but only after the Second World War the recipe became known to the general public, because it came into the printed cookbooks.

    authentic italian carbonara recipe

    Recipe Card

    STEP BY STEP PHOTOS ABOVE!Have a look at my step-by-step photo instructions, variations and tips. That way, you can get it perfect the first time you try it!
    authentic carbonara recipe

    Traditional Italian Spaghetti Carbonara

    Barbara Felicità Lucchini
    Spaghetti Carbonara is one of the most famous pasta dishes from Roman cuisine.
    This traditional Italian Carbonara recipe is made with just five simple ingredients: spaghetti, crispy guanciale, black pepper, Pecorino Romano, and eggs.
    5 from 41 votes
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    Prep Time 20 minutes mins
    Cook Time 15 minutes mins
    Total Time 35 minutes mins
    Course pasta
    Cuisine Italian
    Servings 4 people
    Calories 841 kcal

    Ingredients
      

    • 350 g spaghetti - 12 oz
    • 200 g guanciale - 7 oz
    • 4 eggs
    • 100 g Pecorino Romano cheese - ~1 cup
    • ground black pepper - to taste

    Instructions
     

    Make the Carbonara Sauce

    • First, bring a pot of water to a boil while you get the carbonara sauce ready.
    • Cut the guanciale into small pieces—cubes, slices, whatever you prefer. Cook it in a skillet over medium heat for 2-3 minutes, stirring occasionally so it cooks evenly. Once the guanciale is ready, turn off the heat, and set it aside.
    • Now, let's make the pecorino cream. In a bowl, whisk together the eggs and Pecorino Romano cheese. Add some freshly ground black pepper. Then, mix quickly until you have a thick and creamy sauce. Set it aside for now.

    Cook Spaghetti

    • Add salt to the water and cook the spaghetti al dente, following the cooking time on the pasta package.
    • Using a spoon for spaghetti, drain the pasta when ready. Then place them in the skillet, OVER HIGH HEAT, to season well with the guanciale.

    Season the Pasta and Serve

    • When the spaghetti and guanciale are sizzling in the pan, TURN OFF THE HEAT! Right away, pour the egg and pecorino mixture over the hot pasta and stir quickly. Since the pan is no longer on the heat, the eggs will cook gently, creating a smooth and creamy texture without lumps. Keep an eye on the consistency—it should be velvety, not too runny
    • With the help of a ladle and a fork, create a pasta nest and place it on a plate. Add the guanciale (what's left in the pan), freshly ground black pepper and grated pecorino romano to taste. Serve and enjoy!

    Notes

    Tip 1: The longer you cook the guanciale, the crispier it gets as the fat melts. You can decide how crispy or soft you want it—some like it golden and crunchy, others prefer it tender. No need for oil—guanciale is already rich and flavorful!
    Tip 2: If you like, add a splash of pasta water to create a silky, flavorful egg-pecorino sauce that will coat the spaghetti beautifully.
    Tip 3: Use 1 liter (4 cups) of water per 100 g (3.5 oz) of pasta, and don’t forget to add 10 g (~½ tablespoon) of coarse salt per liter (4 cups) of water.
    Tip 4: Be sure to use the whole eggs, not just the yolks.
    Tip 5: Pecorino Romano is the only cheese recommended for an authentic carbonara recipe. It’s naturally salty and packed with flavor, so there’s no need to add extra salt.
    Tip 6: If your pot is big enough, the spaghetti should fit without breaking. It’s best to keep them whole so they can be easily twirled around your fork—no spoon needed! To cook spaghetti without breaking them, hold the bunch upright and gently lower them into the boiling water. #eatlikeanitalian
    Tip 7: If your carbonara looks too watery, simply mix in a bit more grated pecorino cheese.
    Tip 8: If it seems too thick or sticky, add a tablespoon or two of pasta water to loosen it up. And if you have drained your spaghetti with a spoon instead of a colander, that reserved pasta water will be useful for this tip!

    Nutrition

    Serving: 100gCalories: 841kcalCarbohydrates: 67gProtein: 30gFat: 50gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 243mgSodium: 796mgPotassium: 277mgFiber: 3gSugar: 3gVitamin A: 341IUCalcium: 309mgIron: 2mg
    Keyword authentic carbonara, carbonara, carbonara recipe, spaghetti carbonara, traditional carbonara
    Tried this recipe?Mention @recipesfromitaly or tag #recipesfromitaly!

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    Comments

    1. Keith says

      February 06, 2025 at 9:16 am

      5 stars
      Hi,

      I have been wanting to make authentic pasta alla carbonara for years and I am glad I came across this recipe. Finally made it today and it turned out delicious!

      Thanks heaps for the simple and easy to follow recipe, and I love your website as your content is presented in a really straightforward and engaging format. Keep up the great work!

      Reply
    2. Mr. Nice Guy says

      January 22, 2025 at 8:37 pm

      Hey,

      first time trying the recipe, and i just hastily jumped to the recap. Made the dish, and wondered why it said to turn on heat before adding eggs & cheese...

      Well, long story short, I obviously had very tasty scrambled eggs with my pasta =). Will try again tomorrow, and quite possibly follow the actual instructions above, since the pics look delish! Meanwhile, could I request you to correct the typo in the recap?

      Reply
    3. Johnny C says

      September 27, 2024 at 8:45 pm

      5 stars
      Just discovered this recipe the other day and made a version of it. Will be trying this one next! One question - do you retain all the fat from the pork (be it bacon or jowls)? Or is the too much fat?

      Reply
      • Barbara Felicità Lucchini says

        September 30, 2024 at 1:09 pm

        Hi Johnny,
        I'm glad you're trying the recipe! Usually, the fat from the guanciale is not discarded because it adds flavor and richness to the dish. The same goes for bacon, which is even leaner, so there's typically no need to remove the fat. It really helps make the carbonara creamy and delicious!

        Reply
    4. Anna says

      September 23, 2024 at 8:44 pm

      5 stars
      Best carbonara recipe ever! Thank you so much for sharing!

      Reply
    5. Paul Simons says

      August 12, 2024 at 11:08 pm

      5 stars
      Made exactly as specified, with exact ingredients as specified....FANTASTIC!!!
      Try this first, then if you want, you can improvise for fun.
      BUT, this is the real deal!
      Thanks for your wonderful instructions and video!

      Reply
      • Jacom S says

        August 21, 2024 at 8:43 am

        5 stars
        I would recommend using only one whole egg and the rest just egg yolks. The "cream" is the thicker and not too runny. Because you don't really wanna cook the pecorino with eggs. You just need to warm it with pasta and guanciale.

        The fat from quanciale should be drained. It should be dry and crispy. So start medium and finish high heat so the fat has time to separate from the meat. Then drain the fat.

        I'm glad this recipe uses perfect ingredients. Never cook carbonara with parmegiano ! The cheese is too sour for this dish. Then it just tastes like soury peppery mush.

        Reply
        • Stamos Fafalios says

          November 05, 2024 at 7:27 pm

          5 stars
          Jacom S - I agree; use fewer egg whites and supplement with pasta water. This makes a much creamier ’sauce’ and lessens the possibility of the eggs scrambling.

          Reply
    6. Tim Micsak says

      July 28, 2023 at 12:42 am

      5 stars
      Here is a nice tip.
      Use two good size soup stock pots you would use for boiling the pasta, but use the second for browning/crisping the guanciale. It gives you the stirring room to really keep everything moving in the next crucial steps.

      Once the guanciale is done and set off heat add that TBS of water in and it will deglaze the pan for you as well as create a thin emulsion of the fat, with a little help from a wooden spatula.

      Now when you get to the part of re-heating the guanciale with that cooked drained pasta on high heat, and hearing a good sizzle, be sure to mix and stir well so that it all gets hot.
      Now turn the burner off, add in the eggs and cheese, and KEEP THAT STIRRING CONSTANT so that the eggs will cook but never get that chance to curd into scrambles. That large pan allows all the room you need to keep it all moving and mixing. You will end up with an extremely SMOOTH and luscious sauce!!!!

      Reply
      • Pete says

        September 15, 2023 at 12:28 am

        5 stars
        Thank you so very much for the conversions. How kind and forgiving. Appreciated.

        Reply
    7. Jeannie says

      July 06, 2023 at 6:34 pm

      5 stars
      We returned from a vacation in Europe and I found your recipe and decided to try it. I asked my daughter if it tasted like the Carbonara we had in Italy and she said, "nothing tastes like Italy!" LOL. I think it tastes just like Italy, but apparently others disagree. Thanks so much for this recipe!

      Reply
    8. Mike Lieberman says

      April 21, 2023 at 8:59 am

      5 stars
      OK, this is the plan, but first I have to make the guanciale! We butchered a good sized pig in the backyard this afternoon. I took the jowls and have a recipe for curing it. I have asked my daughter who is going to University in a city where they import some Pecorino and Bucatini. Then I will try this recipe. 🙂

      Reply
    9. Margie K. says

      February 05, 2023 at 2:29 pm

      5 stars
      This sounds amazing and I am being crazy enough to try this first time for a dinner party for 10 this Saturday. My braising pan is not large enough to toss 2 lb of bucatini so I am thinking of heating up my large round chafing dish and after rendering the meat, when ready to mix move the rendered meat with fat to chafing dish that’s been heated up to a soft boil then shut off flame and rely on hot water double boiler in chafing set up to keep spaghetti warm as I mix. Then toss spaghetti good with fat and meat, add egg mixture with some pasta water and serve as soon as possible. But if I have to keep warm, just put lid on till I get all the plates to serve. Does that sound like it will work.

      Reply
      • Barbara says

        February 06, 2023 at 8:20 pm

        Hi Margie,
        In all honesty, I don't know. If I were to make a carbonara with our recipe for 10 people I would use two pans. First you sauté the guanciale in the two frying pans. Plenty of guanciale, no fear. When ready set the pans aside and cook the pasta. Meanwhile prepare the pecorino cheese and egg cream in two bowls. Then when you drain the pasta divide it between the two pans. Be sure to drain two minutes before the end of cooking time. Put the pans back on the heat and stir. When you feel the pasta sizzles because it's hot, turn it off. Add the cream and stir. Ask a friend to help you from now on. Wait to add water. If too runny, add pecorino cheese. If too dry add cooking water. Serve. If you have done things right it will be perfect! Let me know. ;X

        Reply
    10. Kathryn Occhipinti says

      January 23, 2023 at 3:19 am

      5 stars
      Thanks for sharing your secrets with us! I will now search for guanciale and see the difference that it can make in my Pasta Carbonara. I've been using pancetta because I haven't found guanciale in my local grocery stores but now will go the extra mile and try to find it on line.

      Reply
    11. Michael says

      September 21, 2022 at 9:08 pm

      5 stars
      Great recipe, thanks!

      I found this recipe a little last minute, so I didn’t have time to go hunting for guanciale, but some thick cut bacon from my local butcher worked a treat!

      I haven’t previously understood the difference between different Italian hard cheeses (ie. pecorino or parmiggiano- is Parmesan a different thing again?), but happily I happened to have pecorino on hand - I always like to buy it in a block and grate it fresh as I think it keeps its flavour better that way.

      This was my first time making carbonara and, other than using bacon instead of guanciale, I followed the recipe to the letter - very happy with the result!

      Next time, in addition to looking for guanciale, I might add just a little pasta water (probably just a tablespoon or two) to the sauce - my eggs didn’t scramble, but I wondered what it might be like if the sauce were just slightly thinner…

      Reply
    12. Jody says

      September 16, 2022 at 4:54 am

      5 stars
      I have made carbonara three times. I prefer this recipe because it uses the whole egg. (No need to waste or figure out what to do with egg whites later.) We’re vegetarians so I stock up on Sweet Earth seitan bacon whenever I can find it just to use for carbonara. I was skeptical but you’re right. No need to add salt! I did temper the eggs with pasta cooking water. Also, I didn’t read the part about parsley in time. Oops! Thanks, great recipe, made for a quick weeknight meal!

      Reply
    13. Stuart says

      September 14, 2022 at 2:51 am

      5 stars
      Wonderful recipe! Served at a dinner party and everybody gave the dish a “thumbs up.” I’ll definitely make again!

      Reply
    14. Pip says

      November 10, 2021 at 3:41 pm

      5 stars
      I always hated the carbonara that you get in restaurants. I now realise its because of the cream. When I realised that carbonara isn't supposed to have cream in it I was kean to make my own. I've tried several recipes and this is by far the best. Admittedly I've had to use pancetta as I've struggled to get guanciale where I live, but have now sourced some. Can't wait to try this recipe with the guanciale as it's delicious even with pancetta!

      Reply
    15. alan says

      October 25, 2021 at 10:44 pm

      5 stars
      As for origin, according to the wonderful Antonio Carluccio it was brought to Lazio from Umbria by coal men (carbonari), who came to sell charcoal to the Romans. Since then it has been adopted by the Romans and is famous worldwide

      Reply
    16. Yanie says

      August 10, 2021 at 11:43 am

      5 stars
      Hi…my religion forbid me from eating pork…what is the best substitute for guanciale? Btw i have tried it with beef streak…and my kids just love it.

      Reply
      • Barbara says

        August 10, 2021 at 3:29 pm

        Hi Yanie!
        Try kosher beef guanciale. If you can't find it try with kosher beef bacon.
        Have a look here: http://www.growandbehold.com/beef-bacon/

        Reply
        • Kay-Ellen says

          May 19, 2024 at 9:46 pm

          5 stars
          I used smoked Turkey leg and it was wonderful!

          Reply
      • Loretta says

        January 17, 2023 at 4:56 pm

        5 stars
        Sliced mushrooms work beautifully.

        Reply
        • Barbara says

          January 17, 2023 at 6:11 pm

          Great idea Loretta!

          Reply
    17. Barbara says

      May 29, 2021 at 3:13 am

      5 stars
      Followed this carbonara recipe as written. Perfecto. Guanciale from Tails & Trotters in PDX. $20. Fresh local pasta. Really, this is sublime. No embellishments needed. Really.

      Reply
    18. Cathy says

      May 20, 2021 at 12:41 am

      5 stars
      I made this carbonara recipe exactly as directed! No cream or milk and no garlic! This is the authentic way to make it. It is delicious!

      Reply
    19. Eric says

      November 17, 2020 at 12:10 am

      5 stars
      This was a very good recipe and well received by the family. I've made this carbonara recipe a couple of different ways - the guanciale didn't cost $35/lb. But definitely added a different dimension as opposed to the bacon or pancetta. One deviation I made was to temper the egg/cheese mixture with pasta water. I've always done this and with the pan at low heat, I've never had an issue of the 'sauce' scrambling. You don't need much - just a ladle full if that - it comes together just as nice. I did add a little garlic - just a hint. When the guanciale renders - and it WILL render if you're patient - it creates and incredible flavor that disperses and blends into the sauce.

      Reply
    20. Frederik Zoffmann Jepsen says

      October 31, 2020 at 10:40 am

      5 stars
      Absolutely loved this carbonara recipe. It was easy, quick, and super tasty. The sauce is very cheesy, but I liked that since I really enjoy this particular cheese. The only thing I did differently was using bacon instead of guanciale since that was a little expensive. It cost me 10$ and fed me and my girlfriend for 2 nights 🙂 Would absolutely recommend!

      Reply
    21. Kim says

      May 16, 2020 at 12:34 am

      5 stars
      I followed these proportions but used thick cut bacon and Parmesan (because they were more accessible). I put the bacon and some of the fat in a separate mixing bowl and added the pasta and egg mixture to that bowl. Carbonara turned out perfectly creamy without being over cooked as it usually ends up when I toss in the pan. I learned that trick when visiting Italy and having a friend cook carbonara for me.

      Reply
    22. Claire Modarelli says

      May 15, 2020 at 3:48 am

      5 stars
      I’ve seen a carbonara recipe where the egg whites are mixed in first then yolks added just before serving. I always add a little half n half cream. Helps reheating leftovers with no separation.

      Reply
    23. Peter Dunkin says

      April 30, 2020 at 12:36 am

      5 stars
      Hi - I have found that the eggs will become grainy, omelette like or scrambled, if the pan is too hot.

      The idea is to coat all the pasta in the egg/cheese and then allow the gentle heat of the pan to almost pasteurise the eggs rather than hitting them with heat to cook them independently of the pasta.

      Leaving the rendered fat from the Guanciale in the pan help to emulsify when you add the cooked pasta. Keeping a cup or so of the pasta water (high in starch) helps amazingly well when doing this. I throw in the pasta, swirl through the pork fat to coat, add a little pasta water swirl again, then add the eggs. swirl and toss. Add the Guanciale, and a little more water. Toss, toss, toss. Keep in mind, this is also the reason to cook the pasta about 2 minutes short of packet instructions, it will keep cooking during this emulsification. If you've made fresh pasta, then about 1 minute in boiling water is all that is needed. Rosioli in Rome is the best Carbonara I've ever had, and my Carbonara is massively influenced by theirs.

      Have fun!

      Reply
    24. Tal says

      December 22, 2019 at 7:06 am

      5 stars
      Interestingly, no one pointed out that using Guanciale will make this an incredibly expensive pasta dish. Guanciale, if you can find it, will likely cost over $35 per pound. (If the Guanciale is any cheaper the quality will likely be poor.). So, the 7 oz this recipe calls for will cost over $15. Is Carbonara good? Sure! Is it really worth what it costs to make it? Not really because you are not a professional chef that can make the recipe to exacting standards. And, for example, you won’t be using fresh, house made pasta which makes all the difference in the world. If you want really good Carbonara go out to eat at a very good restaurant that is known for the dish.

      Reply
      • Andrew says

        March 09, 2021 at 4:41 pm

        5 stars
        It really depends on where you live. Do you live in a rural area far from any importers? Or do you live in a city like New York where its easy to find high quality Italian meats? I can guarantee it won't be as expensive as you say if you live in an area with access to lots of imports.

        Reply
      • Dom says

        August 12, 2023 at 5:14 pm

        5 stars
        Carbonara needs to be made with dried pasta, not with fresh pasta.

        Reply
    25. Leydav Estrada says

      December 21, 2019 at 12:04 pm

      5 stars
      THANKS FOR POSTING THE REAL CARBONARA FORMULA , I, AS A COOK , KEEP ON LEARNING EVERY SECOND OF MY LIFE , YOUR POSTING TEACH PEOPLE HISTORY TOO , AN EXCELLENT LESSON , CONGRATULATION !!!!!!

      Reply
      • Barbara Lucchini says

        December 21, 2019 at 1:55 pm

        Thank you Leydav!

        Reply
    26. Wes says

      December 08, 2019 at 6:55 pm

      5 stars
      1st "authentic" carbonara recipe I've seen that doesn't utilize pasta water. Some chefs don't want to give up everything.

      Reply
    27. Kathy says

      September 27, 2019 at 3:41 am

      5 stars
      I finally found a pasta carbonara recipe that we love. I do have a question, the recipe did not say to save and pancetta so I didn't have any to put on top.#8 Did I miss something?

      Reply
      • Barbara Lucchini says

        September 27, 2019 at 5:07 am

        Hi Kathy! No, you don't have to save any pancetta. Usually when you mix the ingredients, a little pancetta remains on the bottom of the pan. You can pick that one to put on top of spaghetti as a finishing touch. But it's purely an aesthetic factor. Ciao!

        Reply
    28. Good Bitee - Home Cooked Food says

      June 07, 2019 at 11:04 am

      5 stars
      I've been making carbonara for years with my only deviations from this recipe being the (sometimes) use of bacon and addition of garlic. The secret truly is in the technique; it is incredibly easy to accidentally end up with scrambled eggs.

      Reply
    29. Nic Ashby says

      May 12, 2019 at 9:24 am

      5 stars
      My girlfriend told me she has had this dish since she was in Rome so I got everything including Pork Cheek which surprisingly isn’t that easy to track down... I make it for her in a couple days wish me luck!

      Reply
    30. eve says

      February 05, 2019 at 9:54 pm

      5 stars
      Do you drain the pan after cooking the bacon? There is no mention of draining... and I think not draining would make it greasy...

      Reply
      • Barbara Lucchini says

        February 05, 2019 at 10:41 pm

        Hello Eve,
        Usually we don't drain the pan because the grease of the guanciale is part of the seasoning. Carbonara is a dish rich in calories, that's for sure, but it will be not greasy. Try it and let me know

        Reply
    31. Shaun says

      July 28, 2018 at 1:16 am

      5 stars
      One look at this recipe and I knew I had a winner. I like how you give a brief history behind spaghetti carbonara, and that you're not afraid to tell us to drop the garlic! I agree. And you cover the variants behind this classic dish, too. Keep it up, I love the authenticity of your Italian recipes.

      Reply
      • Barbara Lucchini says

        July 31, 2018 at 3:07 pm

        Wow Shaun! I blushed as I read your comment! Thanks so much! Your words give me the strength to continue writing about italian recipes! Thank you, cheers and kisses

        Reply
    32. Traci says

      June 04, 2018 at 5:15 pm

      5 stars
      I am so glad I found this recipe! I haven’t had good carbonara since I left Rome! Can’t wait to make this!! They have an Eataly here in Boston so I can stock up on ingredients!

      Reply
      • Barbara Lucchini says

        July 31, 2018 at 3:01 pm

        Great idea Traci! Here in Italy, Eataly sells high quality Italian products. I hope the same in Boston. If so, don't worry, you will make the best carbonara of your life! Cheers ;-D

        Reply
    33. Rolf says

      March 21, 2018 at 3:28 pm

      5 stars
      Hi,
      The instructions in 3 and 6 are clear. But then 9 will be not possible as there is no grated cheese available.

      Reply
      • Barbara Lucchini says

        March 21, 2018 at 4:07 pm

        Hi Rolf,
        Thanks for your comment. I know that not in all countries the Roman pecorino cheese is available. However do not worry, spaghetti carbonara can also be made with Parmesan cheese, in fact it is one of the variants of this recipe. If not even the Parmesan cheese is available (I hope not), you could do like this: whisk the eggs without any cheese, then, in a separate bowl, make a cream with a soft cheese, like philadephia, and add it at the end. It's not the same thing, but, how do you say, extreme remedies for extreme evil .... Cheers ;-D

        Reply
    34. Makos (@thehungrybites) says

      March 03, 2018 at 5:58 pm

      5 stars
      Hey Barbara!
      I'm really glad I've found this recipe! Nice info about the cheese used here!
      I personally like to add a little bit of milk (instead of cream), since I find that it prevents the eggs from becoming omelet 🙂

      Reply
      • Barbara Lucchini says

        March 04, 2018 at 10:59 am

        Hi Makos! Actually even here in Italy many people love to add milk or cream. I believe that in the end it depends on personal tastes. Try the recipe as it is, without adding any other ingredients. You'll feel the difference! Cheers and kisses!

        Reply
        • Victor says

          January 20, 2024 at 3:59 pm

          5 stars
          Can I add pineapple chunks and some seafood into my carbonara, to create some kind of a "Hawaiian Carbonara"...or am I committing the unspeakable, ultimate sacrilege?

          Reply
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