• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Sip and Feast
  • Recipes
  • Subscribe
  • About me
  • Shop
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • About me
  • Shop
  • Privacy Policy
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » All Recipes » Pasta » Spaghetti Carbonara

    Spaghetti Carbonara

    Published on Sep 2, 2022 by Tara · Updated on Sep 10, 2022 · As an Amazon Associate I earn from qualifying purchases. · 17 Comments

    Jump to Recipe Jump to Video Print Recipe

    Spaghetti Carbonara is a Roman pasta that's as rich in flavor as it is in texture. Crispy guanciale and pasta are tossed in a velvety sauce of Pecorino Romano cheese, fresh eggs, and starchy pasta water.  Topped with more Pecorino and coarsely ground black pepper this recipe is a favorite we turn to time and time again.

    Nest of spaghetti carbonara in black plate.

    Editor's Note:  Originally published on February 26, 2019.  Updated with full process shots and expanded info.

    Spaghetti Carbonara is a dish that is often imitated and complicated with ingredients that aren't needed, such as cream and butter.  

    But true pasta Carbonara, the version that hails directly from Rome, is anything but complicated.

    The simplicity lies with the fact that there are just a few ingredients:  Pecorino Romano cheese, eggs, guanciale (cured pork jowls), black pepper, and of course al dente pasta and the water it's cooked in. 

    Much like Cacio e Pepe or pasta alla Gricia, the key to Carbonara lies in the preparation.  By following the steps we've outlined here and in our video, you'll be able to make restaurant-quality Carbonara in your own home.

     

    Ingredients shown: guanciale, spaghetti, Pecorino, and eggs.

    How to make it

    Each number corresponds to the numbered written steps below.

    1. Bring a large pot of salted water to boil. Note: Use half as much salt due to the saltiness of the guanciale/pancetta and pecorino cheese.  Dice the guanciale or pancetta.  Freezing it for 30 minutes or so will allow easier cutting, but it's not necessary.

    Spaghetti carbonara recipe process shot collage group number one.

    1. Beat the eggs and Pecorino together in a bowl and set aside. 
    2. Heat a large pan to a bit less than medium heat.  Saute guanciale until most of the fat has rendered (about 12-15 minutes).  About halfway through the rendering process, cook the spaghetti until a touch less than al dente.

    Recipe process shot collage group number two.

    1. Remove most of the guanciale or pancetta from the pan and set it aside on a plate.
    2. Place the drained spaghetti into the pan along with 2 ounces of pasta water. Mix the spaghetti with the guanciale fat.

    Recipe process shot collage group number three.

    1. Remove the pan from the heat once the spaghetti reaches al dente.  Wait 30-45 seconds then add the egg and cheese mixture. Mix quickly and/or toss to coat. 
    2. If the pasta is too dry add a touch more of the reserved pasta water to loosen it up.  Add the guanciale back to the spaghetti and toss once more adding more pasta water if needed.

    Recipe process shot collage group number four.

    1. Taste test and adjust black pepper to taste. A good amount is recommended. Serve with grated Pecorino. Enjoy!  Note: Reserving a bit of the crispy guanciale for topping each serving at the end is a nice touch.

    Top tips for classic spaghetti Carbonara

    • A word on guanciale. Guanciale is a salty cured pork product made from pork jowls.  This product can be found at the deli counter at Italian specialty stores and we've even seen it sold at Whole Foods.  It is the fat that is traditionally used in 3 of the Roman pastas, including Carbonara.  While guanciale is preferred, we realize that it's not easily accessible so if you can't find it you can use pancetta, similar to how we did in our Bucatini Amatriciana recipe.  
    • The cheese. Since pasta Carbonara is a Roman pasta, the cheese that is used is Pecorino Romano.  Pecorino is a salty sheep's milk cheese that has a distinct flavor.  We do recommend you use Pecorino for this recipe but if you simply cannot find it, you could use Parmigiano Reggiano. If you do use Parmigiano, you may need to add a little salt since Pecorino is saltier than Parmigiano.
    • Avoid scrambled eggs! Successful Carbonara lies in the timing and technique.  It's so important to make sure you remove the pan from the heat and allow 30-45 seconds to pass before you add the egg and cheese mixture.  Once you've added the mixture, be sure to mix thoroughly and avoid letting the egg mixture sit on the bottom of the pan.  Not following these steps may result in a scrambled egg-like consistency.  
    • Save your pasta water.  As with almost all of our creamy pasta recipes, we urge you to save your pasta water.  The pasta water is actually part of the sauce and can also help to reconstitute the sauce if it dries out at all. 

    Overhead shot of two bowls of spaghetti carbonara with small bowl of pepper and pecorino.

    More pasta recipes you'll love

    If you love spaghetti Carbonara we think you'll love these other simple pasta recipes that include just a few ingredients.

    • Fettucine Alfredo - Butter and Parmigiano Reggiano tossed with pasta.
    • Fettucine with Cherry Tomato Butter Sauce - Pasta tossed with a tomato, butter, and onion sauce.
    • Spaghetti alla Nerano - Fried zucchini tossed with pasta in a cheese and butter sauce.

    If you’ve enjoyed this spaghetti Carbonara recipe or any recipe on this site, give it a 5-star rating and leave a review.

    We strive to satisfy a number of learning styles.  If you are someone who prefers to learn by watching, you can find most of our recipes on YouTube and our Facebook Page.

    Spaghetti carbonara featured image.

    Spaghetti Carbonara

    5 from 7 votes
    Prep Time: 5 mins
    Cook Time: 20 mins
    Total Time: 25 mins
    Servings: 4
    Print Pin Rate
    Author: James

    Ingredients

    • 1 pound spaghetti
    • 6 ounces guanciale or pancetta diced
    • 4 large eggs beaten
    • 1 cup Pecorino Romano cheese grated
    • 1 teaspoon black pepper coarsely ground
    • 1 ½ cups pasta water will most likely not need all of it

    Instructions

    • Bring a large pot of salted water to boil. Beat the eggs and Pecorino together in a bowl and set aside.
    • Heat a large pan to a bit less than medium heat. Saute guanciale until most of the fat has rendered (about 12-15 minutes). About halfway through the rendering process begin cooking the spaghetti until a touch less than al dente.
    • Remove most of the guanciale from the pan and set it aside on a plate. Place the spaghetti into the pan along with 2 ounces of pasta water. Mix the spaghetti with the guanciale fat then remove the pan from the heat once the spaghetti reaches al dente.
    • Wait 30 seconds then add the egg and cheese mixture. Mix quickly or toss to coat. If the pasta is too dry add a touch more of the reserved pasta water to loosen it up.
    • Add the guanciale back to the spaghetti and toss once more adding more pasta water if needed. Taste test and adjust black pepper to taste. A good amount is recommended. Serve with grated Pecorino. Enjoy!

    Notes

    • The key to making the carbonara creamy is to mix the egg/cheese into the guanciale/pancetta fat and pasta water thoroughly.  
    • Remember to wait 30-60 seconds before adding the egg and cheese mixture to avoid scrambled eggs.  Mix quickly as well!
    • No salt was added due to the saltiness of the guanciale and the pecorino cheese.
    • Carbonara is best eaten right away instead of saving for leftovers.

    Nutrition

    Calories: 687kcal | Carbohydrates: 63.8g | Protein: 40.9g | Fat: 29.2g | Saturated Fat: 10.6g | Cholesterol: 308mg | Sodium: 1230mg | Potassium: 502mg | Sugar: 0.3g | Calcium: 233mg | Iron: 5mg
    Did you make this recipe? Mention @sipandfeast or tag #sipandfeast

    This recipe was originally published on February 26, 2019.  It was completely updated on September 2, 2022.

    « Penne al Baffo
    Chocolate Chip Banana Bread »
    • Share
    • Yummly

    Reader Interactions

    Comments

    1. Valentina

      February 27, 2019 at 10:09 pm

      5 stars
      Beautiful! I've never tried Guanciale, though I would in a heart beat if I got my hands on some. This recipe sounds scrumptious and I love the simplicity of the ingredients. I'm willing to risk it with the eggs. 🙂

      Reply
      • James

        March 02, 2019 at 11:11 am

        Thanks Valentina! Guanciale is hard to find and expensive but very tasty. My kids are a lover of the pancetta version though.

        Reply
    2. Jo

      March 01, 2019 at 10:31 am

      5 stars
      I've only had it with guanciale once and it ruined me just a little bit for every other time with bacon - not that I'd turn it down though.

      Reply
      • James

        March 02, 2019 at 11:13 am

        Thanks Jo! I'm the same way bacon is still great and very accessible.

        Reply
    3. Nigel Davey

      March 04, 2019 at 7:22 pm

      5 stars
      I know this is good recipe as it is virtually identical to the way I was taught as a youngster. I have made this now for over 50 years as I am now an old non kosher man who loves to cook.my mother told me if you love to eat,then you need to love to cook. Never been bad from the ( raw ) eggs in over 60 years. Unless you can find an Italian deli you can't get guanciale in the UK either. Occassionally I use polish speck which is not bad substitute.

      Reply
      • James

        March 05, 2019 at 9:47 pm

        Hi and thanks for the comment. Speck is definitely a nice substitute. I wanted to convey that it can be made a few different ways and not to get hung up on the guanciale.

        Reply
    4. Irene

      May 14, 2022 at 7:38 pm

      5 stars
      The carbonara was delicious! I used pancetta and followed the directions exactly! Simple ingredients. Quick enough for a weeknight meal, but delicious enough for company as well!

      Reply
      • Jim

        May 15, 2022 at 10:47 am

        Hi Irene, so happy you liked the recipe! Thanks for your comment!

        Reply
    5. Brenda

      November 03, 2022 at 5:49 pm

      5 stars
      I love pasta that doesn't have tomato sauce.

      Reply
    6. Dave Cole

      December 01, 2022 at 11:52 am

      5 stars
      Another great recipe !!! Thank you Jim. Also I love your serving calculator that comes in very handy. Great idea!!

      Reply
      • Jim

        December 01, 2022 at 12:45 pm

        Hi Dave, so happy you liked the recipe and appreciate the comment!

        Reply
    7. Colleen Simmons

      January 08, 2023 at 12:57 am

      Oh oh l so can’t wait to make this! I can almost smell it through my screen!!

      Reply
      • Jim

        January 08, 2023 at 9:13 am

        Thanks for the comment, Colleen! Hope you enjoy it!

        Reply
    8. Natalie

      January 13, 2023 at 6:03 am

      Can you use regular bacon ? Love the recipe !

      Reply
      • Jim

        January 13, 2023 at 10:10 am

        Hi Natalie, if you don't have guanciale or pancetta, you can use bacon. Thanks for the comment and happy you like the recipe!

        Reply
    9. Joann wood

      January 31, 2023 at 1:25 pm

      5 stars
      Fast. Easy delicious

      Reply
      • Jim

        January 31, 2023 at 2:25 pm

        Hi Joann, so happy you liked the recipe and really appreciate the comment!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Profile pic.

    About Jim

    Welcome! I'm Jim and I'm here to help you make awesome Italian food that you would normally enjoy at some of your favorite New York style Italian restaurants. While my recipes are typically Italian, you'll find some other great ones as well. Take a look around, and get cooking!

    Learn more about me →

    Reader's Favorites

    • Fettuccine with Cherry Tomato Butter Sauce
    • Authentic Italian Meatballs And Sunday Sauce Recipe
    • Short Rib Ragu with Pappardelle
    • Mushroom Brandy Cream Sauce Spaghetti
    • Baked Artichoke Hearts with Seasoned Breadcrumbs
    • Chicken Scarpariello
    • Pasta alla Norcina
    • Grandma Pizza

    Featured On

    Sip and Feast featured in publications sidebar.

    Footer

    ↑ back to top

    About

    • About me
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2022 Sip and Feast

    1749 shares