Introduction
Spaghetti Carbonara is one of the most famous pasta dishes from Italy. This traditional recipe comes from Rome and is loved around the world for its creamy texture and rich flavor.
The authentic version uses only a few simple ingredients: spaghetti, eggs, Pecorino Romano cheese, guanciale (cured pork), and black pepper. The creamy sauce is created by mixing eggs and cheese with hot pasta — no cream is needed.
This recipe is quick, delicious, and perfect for lunch or dinner.
Ingredients 🧾
For 2 servings:
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200 g spaghetti
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100 g guanciale (or pancetta/bacon)
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2 egg yolks
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50 g Pecorino Romano cheese (grated)
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Freshly ground black pepper
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Salt for pasta water
Cooking Time ⏱️
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Preparation time: 10 minutes
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Cooking time: 15 minutes
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Total time: 25 minutes
Instructions 👨🍳
Step 1 – Cook the Pasta
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package instructions.
Step 2 – Cook the Guanciale
Cut the guanciale into small cubes.
Cook it in a pan over medium heat until it becomes crispy and golden.
Step 3 – Prepare the Sauce
In a bowl, mix:
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Egg yolks
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Grated Pecorino Romano cheese
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Black pepper
Stir until it forms a smooth mixture.
Step 4 – Combine Pasta and Sauce
Drain the pasta and reserve a little pasta water.
Add the pasta to the pan with the guanciale.
Remove the pan from heat and mix in the egg and cheese mixture. Add a little pasta water to create a creamy sauce.
Step 5 – Serve
Serve immediately with extra cheese and freshly ground black pepper.
Tips for Perfect Carbonara ⭐
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Do not add cream — authentic carbonara uses eggs and cheese for the sauce.
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Use freshly grated cheese for the best flavor.
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Mix the sauce off the heat so the eggs don’t scramble.
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Save some pasta water to adjust the sauce consistency.
Nutrition (Approximate)
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Calories: 550 kcal
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Protein: 25 g
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Carbohydrates: 60 g
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Fat: 22 g
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