Classic Carbonara: Authentic Italian Spaghetti Recipe with Guanciale and Pecorino
Authentic Spaghetti Alla Carbonara Recipe
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This classic carbonara recipe uses guanciale, eggs, and Pecorino Romano cheese to deliver an authentic Italian dinner that’s creamy without cream, rich yet light—just like a true carbonara should be.
Ingredients for Traditional Carbonara
- 14 oz spaghetti
- 4 oz guanciale, diced
- 2 large eggs
- 2 large egg yolks
- 1 cup freshly grated Pecorino Romano cheese
- Freshly ground black pepper, to taste
- Salt, for pasta water
Step-by-Step Instructions
- Boil the pasta: Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spaghetti and cook, stirring occasionally, until al dente (about 12 minutes). Reserve 1 cup pasta water, then drain.
- Render the guanciale: While pasta cooks, warm a skillet over medium heat. Add diced guanciale and cook until golden and crispy, about 5–7 minutes. Remove from heat.
- Beat the eggs: In a bowl, whisk together eggs, egg yolks, and grated Pecorino Romano until smooth and creamy.
- Combine pasta and guanciale: Add drained spaghetti to the skillet with guanciale (off the heat). Toss to coat in rendered fat.
- Emulsify the sauce: Pour egg–cheese mixture over spaghetti, quickly tossing to create a silky sauce. If too thick, add reserved pasta water a splash at a time until desired creaminess.
- Season and serve: Season generously with freshly ground black pepper. Divide among plates and sprinkle extra Pecorino Romano on top.
Nutrition Information (per serving)
- Calories: 488 kcal
- Carbohydrates: 75 g
- Protein: 21 g
- Fat: 11 g (Saturated Fat: 3 g)
- Cholesterol: 213 mg
- Sodium: 334 mg
- Fiber: 3 g
- Sugar: 3 g
Chef’s Tips & Tricks for Perfect Carbonara
- Choose guanciale over bacon: It delivers authentic flavor and the perfect mouthfeel.
- Keep it gentle: Never return the pan to high heat when adding eggs, or you’ll end up with scrambled bits.
- Reserve pasta water: The starchy water is key for a smooth, velvety sauce.
- Fresh cheese matters: Grate Pecorino Romano yourself for the best melting and flavor.
Enjoy this mouthwatering, genuine Italian carbonara—simple ingredients transformed into dinner perfection!
Recipe credit: AllRecipes – Spaghetti Alla Carbonara Tradizionali
Spaghetti Alla Carbonara Tradizionali
This classic carbonara recipe uses guanciale, eggs, and Pecorino Romano cheese to deliver an authentic Italian dinner that's creamy without cream.
Ingredients
Method
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spaghetti and cook, stirring occasionally, until al dente (about 12 minutes). Reserve 1 cup pasta water, then drain.
- Warm a skillet over medium heat. Add diced guanciale and cook until golden and crispy, about 5–7 minutes. Remove from heat.
- In a bowl, whisk together eggs, egg yolks, and grated Pecorino Romano until smooth and creamy.
- Add drained spaghetti to the skillet with guanciale off the heat and toss to coat in rendered fat.
- Pour egg–cheese mixture over spaghetti, quickly tossing to create a silky sauce. Add reserved pasta water a splash at a time until desired creaminess.
- Season generously with freshly ground black pepper and sprinkle extra Pecorino Romano on top before serving.
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