Spaghetti Carbonara is a classic Roman pasta dish made with eggs, cheese, cured pork and pepper. This easy pasta dish is perfect for weeknights!
Everyone knows that eggs and cured pork make a delicious combo. Here in the US, we most often we enjoy the combo as scrambled eggs and bacon. It’s also fantastic when added to salads like Spinach Salad. But one of my absolute favorite way to enjoy the combo is the classic Roman Pasta dish Spaghetti Carbonara.
Despite what you may have tried at some restaurants, Spaghetti Carbonara actually has no cream in it. None. Instead the spaghetti is coated in a deliciously velvety sauce made with eggs, Parmesan and Romano Cheese. And guys, you won’t even miss the cream. Trust me.
Let’s talk about everything you’ll need to make it.
Ingredients you’ll need:
One of the best things about carbonara, for me, is that it uses such humble ingredients and turns them into a truly decadent pasta. Here’s what you’ll need:
- SPAGHETTI: Spaghetti is classic but you can use any pasta you prefer. Long pasta noodles work the best.
- GUANCIALE: Guanciale is an Italian cured pork. It is what is typically used when making carbonara. That being said, it can be hard to find here in the US. If you can’t find it substitute pancetta or slab bacon. It’ll taste different but it will still be good!
- EGGS: When looking at different carbonara recipes you’ll see both whole eggs and egg yolks only. When I originally posted this recipe, I used a combo of whole eggs and egg yolks. I retested the recipe recently and used only egg yolks and it’s my new favorite way to prepare it! The heat of the pasta will heat the eggs but if you are nervous about food-borne illness use pasteurized eggs.
- PARMESAN CHEESE/ROMANO CHEESE: I love the blend of the two cheeses together. Parmesan cheese has a nuttier flavor while Romano is a bit saltier.
- OLIVE OIL
Step by Step Photos and Instructions:
Carbonara comes together SO quickly making it perfect for weeknight dinners. With that in mind, you’re going to need to work fast or you’ll end up with scrambled eggs in your pasta. This has happened to me on a few occasions and I’ve finally figured out how to make sure that doesn’t happen. Follow along with these step by step photos and instructions.
Whisk together eggs and cheese. 
Brown Guanciale. Reserve 2 tablespoons pan drippings. 
Toss the pasta in the pan drippings to coat. 
Pour egg mixture over pasta. 
Toss the pasta to coat. Add more pasta water if pasta seems dry.
STEP #1: Whisk together egg yolks and cheese.
STEP #2: Heat olive oil in a large pan over medium heat. Cook guanciale until it is browned and cooked through. Drain but reserve 2 tablespoons of pan drippings.
STEP #3: While you’re cooking the guanciale, cook the pasta according to package directions. Reserve 1/2 cup of pasta water. Drain pasta.
STEP #4: Working quickly, while the pasta is still hot, add to the pan you cooked the guanciale in. Toss the pasta in the pan drippings and remove the pan from the heat.
STEP #5: While the pasta is still hot, pour the egg mixture over the pasta and use tongs to toss to coat. Adding reserved pasta water as needed to make the sauce creamy. Season to taste with salt and pepper.
Storage and Leftovers:
Pasta carbonara is best when eaten the day that it is made. I find that the creamy sauce doesn’t reheat that well.
I served this Spaghetti Carbonara with a Caesar salad and my easiest garlic bread. It was a meal the whole family loved and I personally loved that it was on the table in about 30 minutes!
Looking for more pasta dishes? Try these:
Fettuccine Alfredo is a classic! This creamy version is our absolute favorite.
Filipino Pancit is one of my favorite Asian inspired noodle dishes!
Penne alla Vodka is a classic for a reason!
Note: Originally published in 2009. It was updated in 2023 with a new recipe, photos and nutrition information.
Servings
Ingredients
- 1 pound dried spaghetti
- about 2 tablespoons kosher salt for pasta water
- 4 ounces Guanciale (diced)
- 1/2 cup freshly grated Romano cheese
- 1/2 cup freshly grated Parmesan cheese
- 5 egg yolks
- salt and pepper
Instructions
Bring 4-6 quarts water to boil, add salt and stir in pasta. Cook until al-dente 9-11 minutes. Strain, reserve 1/4 cup pasta water.
Meanwhile, in a large pan cook guanciale. Strain on paper towel. Reserve 2 tablespoons pan drippings.
Add pasta to pan drippings. Toss with tongs to coat the pasta in the bacon drippings. Remove from heat.
Beat together eggs and both cheeses. Pour egg mixture over hot pasta and toss with tongs constantly until the pasta is coated. Add reserved pasta water if pasta seems dry or is sticking together. Season with salt and pepper.
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You’re welcome, Annette! So happy you enjoyed it!
Love this recipe. I had this at a local restaurant and gad to make it. Thank you so much.
Yummy and delicious recipe!!!!!!
I make it today
Yes it is very important to temper those eggs with hot water. I have seen many recipes for Carbonara that dont tell you to do that and you end up with a chunky eggy mess.
[…] It’s so easy to fall into the habit of eating out all the time in New York. You can get pretty much anything and everything your little foodie heart desires. But I also love making myself a little quick and easy home made meal. Spaghetti Carbonara definitely hit the spot. For the recipe I used, click HERE. […]
Giuseppe- That is interesting. I knew that it didn’t have cream in it but every other recipe I have seen or tried used whole eggs. I will definitely have to try it with only egg yolks. Thanks for the tip.
What a shame that this recipe is woefully wrong. The italians do not use whole eggs. The yolks must be separated from the whites, and only the yolks are used to combine with the cheese. That is what gives Carbonara its distinctive yellow color. Americans have made an even worse mess of it by using a cream sauce instead.
HI There
Really stunning food photos. First off apologies for contacting you through the comments instead of by email but I wanted to bring FoodandFizz to your attention as a great place for you to share some of your photos. We would love to feature some of your photos and hopefully send a little traffic back this way to you :) Drop me an email if you have any problems and look forward to seeing your stuff
Regards
Ben
That’s exactly what I’ve been looking for! You can find a million of Carbonara recipes but only one will be as good as Carbonara should be. Thank you so much for sharing!
I have yet to try to make this at home because I’ve been intimidated by the raw egg, but you make it seem so easy. Thanks Des!
That looks delicious! I’ve had Carbonara, but never made it myself. I’m definitely saving this recpe to try soon.
Des! Thanks for keeping this recipe authentic and original!! You know Daziano’s blog? He’s very good at explaining the origin of recipes, and he posted on carbonara’s ethimology, if you will, a little while ago (http://italialicious.blogspot.com/2009/05/spaghetti-alla-carbonara.html)
I love this dish, it’s quick, easy and rustic. I’m glad you shared the tip about tempering the eggs with pasta water. It makes all the difference :)
What a beautiful picture! No a little wine does not hurt;-)