If there’s one dish that truly captures the soul of Roman cuisine, it’s Spaghetti Carbonara. Creamy, savory, and surprisingly simple, this beloved pasta doesn’t rely on heavy sauces or fancy ingredients—just quality eggs, sharp Pecorino Romano, crispy pancetta (or guanciale), and freshly cracked black pepper. That’s it.
My first encounter with real Carbonara happened in a cozy little trattoria hidden in Trastevere—it completely blew me away. No cream, no garlic-heavy overload—just a silky, golden sauce that clung to each strand of spaghetti like a warm hug. The secret? Timing and technique. This recipe stays true to that tradition, balancing rich flavors with just the right amount of simplicity.
Whether you’re making dinner for guests or just treating yourself on a weeknight, Carbonara is that perfect intersection of fast, flavorful, and deeply satisfying. You only need one pan, a pot of boiling water, and a few pantry staples—and in less than 30 minutes, you’ll be sitting down to a plate of pasta perfection.
So grab your fork (and maybe a glass of Chianti), and let’s bring a little bit of Rome into your kitchen tonight.
Ingredients
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400g (14 oz) spaghetti
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150g (5 oz) pancetta or guanciale, diced
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2 large eggs
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1 large egg yolk
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60g (½ cup) grated Pecorino Romano cheese
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1 clove garlic (optional)
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Freshly ground black pepper
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Salt (for pasta water)
Execution
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Boil the Pasta
Begin by salting a large pot of boiling water. Prepare the spaghetti as per the package directions, cooking until al dente. Before draining, set aside 1 cup of the starchy pasta cooking water. -
Cook Pancetta/Guanciale
In a large skillet set to medium heat, fry the pancetta (or guanciale) until it turns crispy, roughly 5–7 minutes. For added depth, toss in a crushed garlic clove while cooking—just remember to remove it before serving. -
Make the Sauce
In a mixing bowl, whisk together the eggs, yolk, Pecorino Romano, and a generous amount of freshly ground black pepper. -
Combine
Add the drained spaghetti to the skillet with pancetta. Remove from heat. Quickly pour the egg mixture over the hot pasta, tossing rapidly to create a creamy sauce. Adjust the sauce’s consistency by stirring in reserved pasta water bit by bit, if necessary. -
Serve
Serve at once, finishing with a generous sprinkle of Pecorino Romano and freshly cracked black pepper.
Additional Tips
✔ Don’t scramble the eggs: Make sure the pan is off the heat when mixing in the eggs.
✔ Use guanciale for authenticity, but pancetta or even thick-cut bacon can be substituted.
✔ Avoid cream: Traditional carbonara does not use cream.
✔ Work quickly with tongs, lifting and twisting the pasta to create that perfect silky carbonara texture.
Q&A About Spaghetti Carbonara
Q: Does traditional Carbonara contain cream?
A: No. Authentic Italian Carbonara is made without cream. The creamy texture comes from the emulsion of eggs, cheese, and starchy pasta water.
Q: Does bacon work as an alternative to pancetta or guanciale?
A: Yes, thick-cut bacon is a suitable substitute, though it will add a smokier flavor. For maximum authenticity, guanciale (cured pork cheek) is the preferred ingredient.
Q: What’s the best way to avoid scrambling the eggs?
A: The key is to remove the pan from heat before adding the egg mixture and to toss the pasta vigorously. The residual heat cooks the eggs gently into a creamy sauce.
Q: What type of cheese is best for Carbonara?
A: Pecorino Romano is traditional, offering a sharp, salty bite. Parmesan can be used in a pinch, but it will yield a milder flavor.
Q: Is Carbonara safe to eat with raw eggs?
A: The hot pasta lightly cooks the eggs, so they’re not entirely raw. For safety and flavor, opt for fresh, high-quality eggs—or choose pasteurized eggs if you prefer extra reassurance.
Q: Can I make Carbonara in advance?
A: It’s best served immediately. Carbonara doesn’t hold up well when reheated, as the sauce tends to break. However, leftovers can be eaten cold or gently reheated with a splash of water or broth.
Q: Can I use other types of pasta?
A: Absolutely! While spaghetti is traditional, bucatini, fettuccine, or rigatoni also work well and hold the sauce beautifully.
🍝 Why You Should Make Spaghetti Carbonara
1. It’s Fast & Effortless
Spaghetti Carbonara comes together in just 25 minutes using one pan and a pot. It’s the perfect last-minute meal—gourmet flavor without the effort.
2. Made with Pantry Staples
No exotic ingredients required—just pasta, eggs, cheese, and some cured meat. No special trips needed—your fridge and pantry probably have you covered.
3. Rich, Creamy Flavor—Without the Cream
Carbonara delivers a silky, luxurious sauce that feels indulgent, yet is surprisingly light. It’s the ultimate comfort food without being overly heavy.
4. Authentic Italian Goodness
This dish is a true taste of Rome. It’s rooted in culinary tradition and showcases how simple, quality ingredients can create something extraordinary.
5. Impressively Elegant
Whether you’re feeding family or hosting a dinner date, Carbonara always feels special. It looks and tastes like something you’d order at a fine Italian restaurant.
6. Customizable and Flexible
While purists love it traditional, you can adapt it with different pastas, add a veggie like peas or mushrooms, or swap meats in a pinch—without losing its essence.
7. Budget-Friendly
No pricey cuts of meat or specialty sauces needed. Carbonara proves that affordable ingredients can yield five-star results.
🥗 Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 610 kcal |
| Total Fat | 26 g |
| • Saturated Fat | 11 g |
| Cholesterol | 260 mg |
| Sodium | 820 mg |
| Total Carbohydrates | 61 g |
| • Dietary Fiber | 3 g |
| • Sugars | 2 g |
| Protein | 23 g |
Notes:
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Values are approximate and based on a recipe serving size of 1/4 of the total (serves 4).
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Swapping pancetta for guanciale or bacon may slightly alter fat and sodium levels.
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Using a blend of Pecorino Romano and Parmesan will change the cheese-driven sodium and protein content.
Happy Cooking
Diana
