The spaghetti carbonara recipe is one of the most iconic pasta dishes from Rome and a true symbol of Italian cuisine. Despite its global fame, authentic carbonara is surprisingly simple: spaghetti, guanciale (cured pork cheek), Pecorino Romano cheese, eggs, and black pepper. No cream, no garlic, no onions—just a perfect balance of salty, creamy, and peppery flavors.
If you love creamy Italian comfort food, you’ll also enjoy Creamy Gnocchi with Spinach — soft, rich, and perfect for an easy dinner.
The spaghetti carbonara recipe was created in the Lazio region after World War II and has since become a favorite worldwide. Many versions exist, but the original Roman style is all about technique: cooking the pasta al dente, crisping the guanciale just right, and emulsifying the eggs and cheese into a silky sauce without scrambling them. If you’ve been searching for the ultimate spaghetti carbonara recipe, this guide covers everything you need: step-by-step instructions, chef’s tricks, and how to store and reheat leftovers without losing quality.
Table of Contents
Tricks and Tips
- Always use guanciale – Pancetta or bacon is not authentic, and the flavor is different.
- Fine cheese – Grate Pecorino Romano very finely so it melts properly.
- Control the heat – Never add the eggs while the pan is still hot. Remove from heat completely before mixing.
- More creaminess – Add an extra yolk if you like it silkier, but never use cream.
- Pepper matters – Use freshly cracked black pepper for the real Roman taste.
- Cook in small batches – Better texture if you don’t make too much at once.
For another quick Italian pasta recipe with bold flavor, try Penne all Arrabbiata — spicy, simple, and perfect for busy weeknights.
Spaghetti Carbonara
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil and cook the spaghetti until al dente.
- In the meantime, fry the pancetta (or guanciale) in a pan until golden and crispy.
- In a separate bowl, whisk the eggs together with grated Pecorino Romano and freshly ground black pepper.
- Drain the pasta, reserving about ½ cup of the cooking water.
- Combine the hot spaghetti with the pancetta, then remove the pan from the heat.
- Quickly stir in the egg mixture, adding a splash of the reserved pasta water if needed for a creamy texture.
- Serve immediately, topped with extra Pecorino and black pepper.
Notes
Storage
Spaghetti Carbonara is best eaten fresh, but if you have leftovers:
- Fridge – Store in an airtight container up to 24 hours.
- Freezer – Not recommended (sauce will break).
- Separate storage – You can prepare and keep the guanciale in the fridge for 2–3 days and cook pasta fresh when needed.
Final Thoughts
If you’re looking for an easy recipe that tastes like a restaurant meal, this one is a must-try. Save it for later, make it this week, and explore the linked recipes for more cozy ideas!
And if you’re craving a classic Italian baked dinner, Lasagna alla Bolognese is a hearty, layered comfort meal worth trying next.
Spaghetti Carbonara is a traditional Italian pasta dish made with eggs, cheese, cured pork, and black pepper, with its origin documented on Wikipedia.
