Go Back
pasta carbonara-1

Pasta Carbonara

Pasta Carbonara is a classic Roman dish that combines spaghetti with crispy pancetta or guanciale, a rich egg and cheese sauce, and freshly cracked black pepper. It’s creamy, savory, and requires just a handful of ingredients for maximum flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 persons
Course: Main Course
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 400 grams spaghetti
  • 120 grams guanciale (or pancetta) Diced.
  • 4 large egg yolks
  • 1 large whole egg
  • 50 grams Parmigiano Reggiano cheese Finely grated.
  • 50 grams Pecorino Romano cheese Finely grated.
  • 1 teaspoon freshly ground black pepper Plus more to taste.
  • salt For pasta water.

Equipment

  • 1 large pot
  • 1 large skillet or frying pan
  • 1 mixing bowl
  • 1 tongs or a pasta fork
  • 1 measuring cups and spoons
  • 1 whisk
  • 1 fine grater

Method
 

  1. Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve about 1 cup of pasta water before draining the pasta.
  2. While the pasta is cooking, chop the guanciale (or pancetta) into small cubes and add it to a skillet over medium heat. Cook until golden and crisp, about 5–7 minutes. Remove from heat.
  3. In a mixing bowl, whisk together the egg yolks, whole egg, Parmigiano Reggiano, Pecorino Romano, and freshly ground black pepper until smooth and well combined.
  4. Once the pasta is cooked and drained, add it to the skillet with the guanciale (make sure to remove the skillet from the heat to avoid scrambling the eggs).
  5. Quickly pour the egg and cheese mixture over the hot pasta, using tongs to vigorously toss and combine. Gradually add reserved pasta water, a little at a time, until a silky, creamy sauce forms that coats the pasta.
  6. Taste and adjust with more black pepper as needed. Serve immediately, topped with extra grated cheese and freshly cracked black pepper to taste.

Notes

For best flavor, use guanciale if you can find it, or substitute with pancetta or quality unsmoked bacon.
Work quickly when mixing the eggs with the pasta to prevent scrambling. The pasta should be hot enough to gently cook the eggs into a sauce, but not so hot that it forms curds.
Avoid adding cream; traditional carbonara is creamy from eggs and cheese only.