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.
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!
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
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.
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.
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
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
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:
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!
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.
Step 7) - Add the guanciale (what's left in the pan), freshly ground black pepper and grated pecorino romano to taste. Serve and enjoy!
YOU MUST ALSO TRY:
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.
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…
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.
Recipe Card
Traditional Italian Spaghetti Carbonara
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!
Keith says
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!
Mr. Nice Guy says
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?
Johnny C says
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?
Barbara Felicità Lucchini says
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!
Anna says
Best carbonara recipe ever! Thank you so much for sharing!
Paul Simons says
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!
Jacom S says
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.
Stamos Fafalios says
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.
Tim Micsak says
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!!!!
Pete says
Thank you so very much for the conversions. How kind and forgiving. Appreciated.
Jeannie says
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!
Mike Lieberman says
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. 🙂
Margie K. says
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.
Barbara says
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
Kathryn Occhipinti says
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.
Michael says
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…
Jody says
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!
Stuart says
Wonderful recipe! Served at a dinner party and everybody gave the dish a “thumbs up.” I’ll definitely make again!
Pip says
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!
alan says
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
Yanie says
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.
Barbara says
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/
Kay-Ellen says
I used smoked Turkey leg and it was wonderful!
Loretta says
Sliced mushrooms work beautifully.
Barbara says
Great idea Loretta!
Barbara says
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.
Cathy says
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!
Eric says
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 $35/lb. But definitely added a different dimension as opposed to the bacon or pancetta. One deviation I made was to temper the egg/cheese mixture with pasta water. I've always done this and with the pan at low heat, I've never had an issue of the 'sauce' scrambling. You don't need much - just a ladle full if that - it comes together just as nice. I did add a little garlic - just a hint. When the guanciale renders - and it WILL render if you're patient - it creates and incredible flavor that disperses and blends into the sauce.
Frederik Zoffmann Jepsen says
Absolutely loved this carbonara recipe. It was easy, quick, and super tasty. The sauce is very cheesy, but I liked that since I really enjoy this particular cheese. The only thing I did differently was using bacon instead of guanciale since that was a little expensive. It cost me 10$ and fed me and my girlfriend for 2 nights 🙂 Would absolutely recommend!
Kim says
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.
Claire Modarelli says
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.
Peter Dunkin says
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!
Tal says
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.
Andrew says
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.
Dom says
Carbonara needs to be made with dried pasta, not with fresh pasta.
Leydav Estrada says
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 !!!!!!
Barbara Lucchini says
Thank you Leydav!
Wes says
1st "authentic" carbonara recipe I've seen that doesn't utilize pasta water. Some chefs don't want to give up everything.
Kathy says
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?
Barbara Lucchini says
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!
Good Bitee - Home Cooked Food says
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.
Nic Ashby says
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!
eve says
Do you drain the pan after cooking the bacon? There is no mention of draining... and I think not draining would make it greasy...
Barbara Lucchini says
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
Shaun says
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.
Barbara Lucchini says
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
Traci says
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!
Barbara Lucchini says
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
Rolf says
Hi,
The instructions in 3 and 6 are clear. But then 9 will be not possible as there is no grated cheese available.
Barbara Lucchini says
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
Makos (@thehungrybites) says
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 🙂
Barbara Lucchini says
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!
Victor says
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?