Spaghetti Carbonara (Authentic Italian Recipe)

How to make Spaghetti Carbonara Recipe

• 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.
• This dish 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.
• The authentic spaghetti carbonara recipe proves that sometimes the simplest dishes are the best. With only five ingredients, you can make one of the most satisfying pasta meals in the world—if you master the technique. Remember: cook pasta al dente, crisp guanciale slowly, whisk eggs with Pecorino, and mix everything off the heat. Eat it fresh for the best results, but with the right storage and reheating tricks, even leftovers can still taste delicious.
• Whether you are new to Italian cooking or a pasta enthusiast, this Roman classic deserves a permanent spot in your kitchen. Once you’ve mastered it, you’ll understand why the spaghetti carbonara recipe is considered the king of simple Italian comfort food.
• The beauty of the spaghetti carbonara recipe lies in its balance between technique and simplicity. Unlike complex sauces that require hours of simmering, carbonara comes together in less than 20 minutes, yet it delivers a flavor depth that rivals any gourmet dish. It is also versatile: while purists stick to the traditional Roman method, home cooks around the world adapt it with local cheeses or cured meats. Still, the original version remains unbeatable. By mastering this recipe, you’re not just cooking pasta—you’re preserving a piece of Italian heritage and bringing the authentic taste of Rome to your table.

Ingredients for Carbonara

Step-by-step Carbonara Instructions

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.

Spaghetti Carbonara

This authentic spaghetti carbonara recipe is one of the most famous Italian pasta dishes from Rome. Made with pancetta (or guanciale), eggs, Pecorino Romano cheese, and freshly ground black pepper, this creamy pasta is rich and full of Italian flavor. Ready in just 20 minutes, it’s the perfect recipe for busy weeknights or special occasions.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 2

Course: Main Course

Cuisine: Italian

Calories: 1590

Ingredients Equipment Method Notes

Ingredients

  

• 200 g spaghetti
• 100 g pancetta (or guanciale, if available)
• 2 large eggs
• 50 g Pecorino Romano cheese, grated
• Freshly ground black pepper
• Salt, for pasta water

Equipment

• Large pot (for boiling pasta)
• Frying pan (for guanciale)
• Mixing bowl (for eggs & cheese)
• Wooden spoon

Method

 

1. Bring a large pot of salted water to a boil and cook the spaghetti until al dente.
   
2. In the meantime, fry the pancetta (or guanciale) in a pan until golden and crispy.
   
3. In a separate bowl, whisk the eggs together with grated Pecorino Romano and freshly ground black pepper.
   
4. Drain the pasta, reserving about ½ cup of the cooking water.
5. Combine the hot spaghetti with the pancetta, then remove the pan from the heat.
6. Quickly stir in the egg mixture, adding a splash of the reserved pasta water if needed for a creamy texture.
7. Serve immediately, topped with extra Pecorino and black pepper.
   

Notes

Do not use cream in traditional carbonara.

Best enjoyed fresh – reheating changes the texture.

🛒 Recommended Products for Carbonara

• Barilla Spaghetti No. 5
• Guanciale Italiano (Barbozzo)
• Pecorino Romano DOP

Storage

• 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.

Enjoy this classic spaghetti carbonara recipe with family and friends for a true taste of Italy.

Reheating

• Reheating carbonara is tricky because of the egg sauce.
• Stovetop method (best): Put pasta in a non-stick pan with 2 tablespoons of water, warm over very low heat, stir constantly until creamy again.
• Microwave (risky): Heat 30 seconds at a time, stirring in between, to avoid scrambling eggs.
• New twist: If it looks too dry, add a spoon of hot water and a sprinkle of Pecorino before serving.

• Learn more about the history of this dish on Wikipedia Carbonara.
• If you enjoyed this spaghetti carbonara recipe, don’t miss our Classic Lasagna recipe and the authentic Tiramisu dessert.