The authentic Roman pasta dish made with eggs, Pecorino Romano, guanciale and black pepper. Simple ingredients, extraordinary flavour. Learn how to make the perfect Italian carbonara at home.
Spaghetti alla Carbonara is a classic Italian pasta dish from Rome made with eggs, Pecorino Romano cheese, guanciale (cured pork cheek) and freshly ground black pepper. This authentic recipe creates a creamy, rich sauce without cream, relying on the perfect combination of egg yolks and starchy pasta water. Known for its simplicity and incredible flavour, it's one of Italy's most beloved pasta recipes. Our step-by-step guide will help you cook carbonara that tastes just like in Rome.
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Cook the pasta according to the package instructions. Reserve half a cup of the pasta water.
Remove the tough outer skin from the guanciale, especially the thick layer at the bottom. Cut the meat into cubes or strips.
Fry the guanciale in a dry pan over medium heat until crispy. Transfer it to a cutting board – optionally, chop it into smaller pieces. Pour the rendered fat into a separate container.
In a bowl, combine the egg yolks and grated cheese. Mix gently.
Add a bit of the reserved pasta water to the egg and cheese mixture and stir until smooth. Then add some of the rendered fat and a portion of the fried guanciale. Mix again.
Place the cooked pasta in the same pan used for frying the guanciale. Heat it gently and add a bit of the reserved pasta water, stirring to absorb the remaining flavours from the pan.
Turn off the heat. Gradually add the egg mixture to the pasta, stirring vigorously to prevent the eggs from scrambling. If needed, return the pan to low heat briefly.
Serve immediately, topped with the remaining guanciale and freshly ground black pepper.
Your authentic Spaghetti Carbonara is ready to serve. Remember, the key is timing and temperature – work quickly to create that perfect creamy sauce without scrambling the eggs.
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