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Spaghetti alla Carbonara Recipe

Italian · Main course · 25 min total

A classic Roman pasta dish made with eggs, Pecorino Romano, guanciale, and black pepper. This recipe yields a creamy, rich sauce without using cream.

Ingredients

• 400g spaghetti
• 200g guanciale, cut into small strips
• 4 large eggs
• 100g Pecorino Romano, finely grated
• 2 teaspoons freshly ground black pepper
• Salt (for pasta water)

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente.
2. While pasta cooks, place guanciale in a cold skillet. Cook over medium heat until fat renders and guanciale is crispy, about 8 minutes. Remove from heat.
3. In a bowl, whisk eggs, Pecorino Romano, and black pepper until well combined.
4. Reserve 1 cup pasta water, then drain spaghetti. Add hot pasta to the skillet with guanciale and toss.
5. Pour egg mixture over pasta, tossing vigorously. Add pasta water a little at a time until sauce is creamy and coats pasta. Serve immediately with extra Pecorino and pepper.

Tips

• Use guanciale (cured pork jowl) for authentic flavor; pancetta is a substitute.
• Ensure pasta is hot when adding egg mixture to cook eggs gently without scrambling.
• Work quickly when tossing to create a creamy emulsion.

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