Classic Italian Spaghetti Carbonara
Simple, authentic spaghetti carbonara with guanciale, eggs, and Pecorino Romano — ready in about 30 minutes.
Classic Italian Spaghetti Carbonara
Simple, authentic spaghetti carbonara with guanciale, eggs, and Pecorino Romano — ready in about 30 minutes.
Ingredients
9 items
400 gramsspaghetti
150 gramsguanciale
3 unitsegg
1 unitegg yolk
100 gramspecorino romano cheese
1 teaspoonblack pepper
1 teaspoonsalt
1 tablespoonolive oil(optional)
2 tablespoonsparsley(optional)
Instructions
Grate the cheese and prepare egg mixture
Finely grate the Pecorino Romano. In a medium bowl, combine the whole eggs and egg yolk with about two-thirds of the grated cheese and a generous crack of black pepper. Whisk until smooth and set aside.Tips:
- •Use a microplane or fine grater for the cheese to help it melt smoothly into the eggs.
- •Temporarily cool the bowl on the counter — the eggs should not be mixed while over heat.
Cut the guanciale
Trim any hard rind and cut the guanciale into small lardons (rough matchstick pieces) about 1 cm thick.Tips:
- •If you only have pancetta, cut it the same way; bacon will work but is smokier and often saltier.
Bring pasta water to a boil
Fill a large pot with water, bring to a rolling boil, and add salt (the water should taste like the sea).Bring water to boil: 8 minTips:
- •Use a pot large enough so the pasta can move freely and cook evenly.
Substitutions
Final notes
The key to authentic carbonara is timing and technique: use rendered guanciale fat, high-quality Pecorino Romano, and combine eggs off the heat with reserved starchy pasta water to achieve a silky sauce. Adjust salt sparingly because the guanciale and cheese contribute most of the saltiness.
Instructions
Grate the cheese and prepare egg mixture
Finely grate the Pecorino Romano. In a medium bowl, combine the whole eggs and egg yolk with about two-thirds of the grated cheese and a generous crack of black pepper. Whisk until smooth and set aside.Tips:
- •Use a microplane or fine grater for the cheese to help it melt smoothly into the eggs.
- •Temporarily cool the bowl on the counter — the eggs should not be mixed while over heat.
Cut the guanciale
Trim any hard rind and cut the guanciale into small lardons (rough matchstick pieces) about 1 cm thick.Tips:
- •If you only have pancetta, cut it the same way; bacon will work but is smokier and often saltier.
Bring pasta water to a boil
Fill a large pot with water, bring to a rolling boil, and add salt (the water should taste like the sea).Bring water to boil: 8 minTips:
- •Use a pot large enough so the pasta can move freely and cook evenly.
Substitutions
Final notes
The key to authentic carbonara is timing and technique: use rendered guanciale fat, high-quality Pecorino Romano, and combine eggs off the heat with reserved starchy pasta water to achieve a silky sauce. Adjust salt sparingly because the guanciale and cheese contribute most of the saltiness.
Nutritional facts
per serving