Name: Spaghetti alla Carbonara (Authentic)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 400 g spaghetti; 150 g guanciale, cut into lardons (or pancetta); 4 large egg yolks + 1 whole large egg; 100 g Pecorino Romano, very finely grated (or 70 g Pecorino + 30 g Parmigiano Reggiano); Freshly ground black pepper; Fine salt, for pasta water

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I keep this Roman classic gloriously simple: al dente spaghetti, salty-crisp guanciale, a gloss of silky eggs and Pecorino Romano, and plenty of black pepper. I skip cream and garlic, rely on technique, and end up with strands coated in a luxurious, peppery sauce that tastes bigger than the sum of its parts.

Spaghetti alla Carbonara (Authentic)

Why You’ll Love This Recipe

I use just a handful of ingredients and lean on method, not add-ins, to get a perfectly creamy, restaurant-worthy sauce. I let the rendered pork fat and starchy pasta water do the emulsifying, I control the heat so the eggs stay velvety, and I finish with a shower of sharp Pecorino and cracked pepper that wakes up every bite.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

400 g spaghetti
150 g guanciale, cut into lardons (pancetta in a pinch)
4 large egg yolks + 1 whole large egg
100 g Pecorino Romano, very finely grated (or 70 g Pecorino + 30 g Parmigiano Reggiano)
freshly ground black pepper
fine salt, for the pasta water only

Directions

I start the pork: I place the guanciale in a cold skillet and set it over medium heat. I cook, stirring occasionally, until the fat renders and the edges turn golden and crisp. I turn off the heat and keep all the rendered fat in the pan.
I whisk the sauce base: In a bowl, I whisk the egg yolks and whole egg with most of the cheese and a generous amount of black pepper until thick and creamy.
I cook the pasta: I boil the spaghetti in well-salted water until just al dente. I dip out a mug of starchy cooking water, then drain.
I emulsify: I add the hot pasta to the skillet with the guanciale and fat (off the heat). I toss to coat, then stream in a splash of pasta water so the fat loosens and turns glossy.
I make it silky: I pour the egg-cheese mixture over the pasta, tossing constantly off the heat. I add more hot pasta water a little at a time until the sauce turns satiny and clings to the strands without scrambling.
I finish: I plate immediately with the remaining cheese and more black pepper.

Servings and timing

I plan on 4 servings. I set aside about 10 minutes to prep and 15 minutes to cook, for roughly 25 minutes total.

Variations

I switch shapes to bucatini or rigatoni when I want extra chew.
I blend cheeses (half Pecorino, half Parmigiano) for a slightly rounder, less assertive bite.
I use pancetta if guanciale isn’t available, knowing it’s a touch leaner and less funky.
I keep it vegetarian by crisping well-seasoned mushrooms in olive oil and adding a pinch of smoked paprika (non-traditional but satisfying).
I scale for two by halving everything and using a 24–26 cm skillet to keep the toss manageable.

storage/reheating

I serve carbonara as soon as it’s glossy—this dish shines fresh. If I have leftovers, I refrigerate them in an airtight container for up to 2 days. To reheat gently, I warm a nonstick skillet on very low, add a spoonful of water, and stir just until loosened and warm (I accept that it won’t be as silky as day one). I also like leftovers at room temperature or pressed into a next-day frittata.

FAQs

Can I use bacon instead of guanciale?

I can in a pinch, but I prefer guanciale for its deep, cured flavor and higher fat. If I use bacon, I choose thick-cut and reduce added salt.

Why did my eggs scramble?

I probably had too much direct heat. I take the pan off the burner before adding the eggs, toss vigorously, and thin with hot pasta water to keep the mixture below scrambling temperature.

Do I need cream?

I don’t. The emulsion of egg, cheese, pork fat, and starchy water creates the classic creaminess without any dairy additions beyond the cheese.

Which cheese is best—Pecorino or Parmesan?

I favor Pecorino Romano for its sharp, salty kick, then I round it out with a little Parmigiano if I want extra nuttiness.

How salty should the pasta water be?

I salt it so it tastes like the sea, then I season the sauce only with cheese and pepper. The guanciale and Pecorino bring plenty of salt, so I adjust at the very end.

Conclusion

I love how carbonara delivers maximum comfort with minimal effort: crisp pork, punchy Pecorino, and a sauce that turns silky in seconds when I respect the heat. I keep it classic, move fast, and sit down to a bowl that proves simplicity really is the secret