Italian
Authentic Spaghetti Carbonara
A Roman classic made strictly without cream, utilizing the richness of egg yolks and Pecorino Romano to create a silky, savory sauce.
Watch it madeCitalia · 6:13
Ingredients
- Spaghetti400g
- Guanciale (cured pork jowl)150g
- Pecorino Romano cheese100g
- Large Egg Yolks4
- Whole Large Egg1
- Black PepperTo taste
Method
- Bring a large pot of salted water to a boil.
- Cut the guanciale into strips and sauté in a pan over medium heat until crisp and the fat has rendered. Remove from heat.
- In a bowl, whisk the egg yolks, whole egg, and most of the grated Pecorino Romano until creamy. Season generously with black pepper.
- Cook the spaghetti in the boiling water until al dente.
- Reserve 1/2 cup of pasta water, then drain the pasta.
- Add the pasta to the pan with the guanciale (off the heat). Toss to coat in the fat.
- Pour the egg mixture over the pasta, stirring vigorously to create a creamy sauce without scrambling the eggs. Add a splash of pasta water if needed for consistency.
- Serve immediately topped with the remaining cheese and more black pepper.
Common questions
Can I substitute pancetta or bacon for guanciale in carbonara?
Yes, if you can’t find guanciale, use pancetta first; it’s the closest substitute. Bacon works in a pinch but tastes smokier and saltier. Use less added salt and render it slowly so the fat turns silky, not burnt.
When should I mix the eggs into the pasta so they don’t scramble?
Take the pan completely off the heat before adding the egg mixture. Toss the hot pasta with the guanciale first, then stir in the eggs quickly. Add a little reserved pasta water only as needed to keep the sauce creamy.
What are the most common mistakes when making carbonara?
The biggest mistakes are using heat when adding eggs, under-seasoning, and draining the pasta too dry. Also avoid overcooking the spaghetti or using too little cheese. Carbonara should be glossy and loose, not thick like scrambled eggs or glue.
Can I make carbonara ahead of time or store leftovers?
Carbonara is best eaten immediately. Leftovers can be refrigerated in an airtight container for up to 1 day, but the sauce will tighten and the texture changes. Reheat gently with a splash of water, stirring just until warmed.
What should I serve with carbonara?
Serve carbonara immediately with extra Pecorino Romano and lots of black pepper. It’s rich, so pair it with a simple green salad, sautéed greens, or plain vegetables. Skip heavy sauces or garlic bread, which can overpower it.