Authentic Spaghetti Carbonara Recipe – A Creamy Italian Classic
By Your Name • Easy step-by-step guide
When it comes to Italian pasta dishes, few are as universally loved as Spaghetti Carbonara. This classic Roman recipe delivers a silky, rich sauce made from eggs, Pecorino Romano cheese, and starchy pasta water — no cream required. Combined with crispy guanciale or pancetta and freshly cracked black pepper, carbonara is simple to prepare yet feels utterly indulgent. In this post you’ll find an authentic recipe, step-by-step instructions, useful tips for perfect results, common mistakes to avoid, and a few variations to suit different tastes.
What Is Spaghetti Carbonara?
Originating in the Lazio region and particularly Rome, carbonara is distinct for relying on an emulsion of eggs and cheese rather than heavy cream to achieve its creaminess. Traditional carbonara uses guanciale (cured pork cheek), Pecorino Romano, eggs, and black pepper. Over time, many kitchens around the world have used pancetta or bacon as substitutes — still delicious, but slightly different in flavor.
Ingredients for an Authentic Carbonara
- 400 g (14 oz) spaghetti
- 150 g (5 oz) guanciale or pancetta — diced; bacon is an acceptable substitute
- 3 large egg yolks + 1 whole egg
- 100 g Pecorino Romano — finely grated
- Freshly ground black pepper
- Salt — for pasta water
Step-by-Step Instructions
- Boil the pasta: Cook spaghetti in salted water until just al dente. Reserve at least 1 cup of pasta water before draining.
- Cook the guanciale/pancetta: Fry until crispy and golden, leaving the rendered fat in the pan.
- Mix eggs and cheese: Whisk egg yolks, whole egg, and grated Pecorino Romano with black pepper.
- Toss pasta with fat: Add drained pasta to the skillet with crispy pork and toss to coat.
- Create the sauce: Remove pan from heat, quickly add the egg-cheese mixture, and toss vigorously. Add pasta water little by little until creamy.
- Serve immediately: Finish with extra Pecorino and black pepper.
Tips for a Perfect Carbonara
- Remove from heat before adding eggs to avoid scrambling.
- Reserve pasta water for creaminess.
- Use Pecorino Romano for authentic flavor.
- Choose quality ingredients.
- Work quickly when combining sauce and pasta.
Common Mistakes to Avoid
Many cooks scramble the eggs by keeping the pan on high heat. Another mistake is forgetting pasta water, leading to a dry sauce. And while cream is popular outside Italy, authentic Roman carbonara never includes cream — eggs and cheese are enough.
Variations You Might Try
- Mushroom Carbonara: A vegetarian version with sautéed mushrooms.
- Chicken Carbonara: Add grilled chicken slices for extra protein.
- Creamy Carbonara: Non-traditional, includes heavy cream, popular in the US.
Frequently Asked Questions
Can I use Parmesan instead of Pecorino? Yes, but Pecorino has a sharper taste.
How do I avoid scrambled eggs? Remove pan from heat and toss fast with pasta water.
Can I reheat carbonara? Best fresh, but reheat gently with a splash of water.
Cook spaghetti al dente. Crisp 150g guanciale. Whisk 3 yolks + 1 egg + 100g Pecorino. Off heat, combine pasta + pork + egg-cheese mixture, add reserved water to form creamy sauce. Season with black pepper and serve immediately.
Why Carbonara Works Globally
Carbonara’s global appeal comes from its balance of simplicity and decadence — a short ingredient list that yields a luxurious result. It’s adaptable, quick, and hits universal comfort-food notes: salty, creamy, and savory. For bloggers and creators, carbonara performs well in search engines because users commonly look for authentic recipes, step-by-step guides, and troubleshooting tips.
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