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Spaghetti Carbonara

Spaghetti carbonara is a delicious comforting pasta dish made with only a few great quality ingredients.
Course Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 657kcal
Author James


  • 1 pound spaghetti
  • 6 ounces guanciale or pancetta
  • 4 large eggs
  • 1 cup pecorino cheese
  • 1 cup pasta water
  • 1 tsp coarse black pepper


  • Cook spaghetti to "al dente" in salted (2 Tbsp kosher salt per gallon) water.  Dice guanciale into small pieces.  Saute guanciale in a large pan with 1 tsp of olive oil for 7-10 minutes on medium heat.    
  • While guanciale is cooking break 4 eggs into a bowl and mix with 1 cup of pecorino cheese.  
  • Remove guanciale after cooked through and set aside.  To the pan with the remaining fat add 2 ounces of pasta water and the pasta.  Cook the pasta in the guanciale fat and water mixture for 1 minute then remove the pan from the heat.
  • Wait for 1 minute, then add the egg/cheese mixture to the spaghetti and mix quickly.  A creamy sauce will form.  If it is too dry add a couple tablespoons of pasta water at a time to get the perfect consistency.  If it is too wet add a touch more pecorino.
  • Finally add the guanciale back to the spaghetti.  Add the black pepper as well.  Mix again and serve quickly while still creamy.  Enjoy!



  • The key to making the carbonara creamy is to mix the egg/cheese into the guanciale fat and pasta water thoroughly.  
  • Remember to wait 1 minute before adding the egg/cheese mixture to avoid scrambled eggs.  
  • No salt was added due to the saltiness of the guanciale and the pecorino cheese.


Calories: 657kcal | Carbohydrates: 62.7g | Protein: 36.6g | Fat: 28.4g | Cholesterol: 150mg | Sodium: 1100mg