Authentic Carbonara Recipe

Introduction

Classic Italian carbonara is a simple yet indulgent pasta dish made with guanciale, eggs, and cheese. Its creamy, savory sauce comes together quickly and without cream, showcasing authentic flavors from Rome. Perfect for a comforting weeknight meal.

Ingredients

• 175g (6 oz) guanciale (pancetta or block bacon), weight after skin removed
• 2 large eggs
• 2 egg yolks
• 100g (3.5 oz) Parmigiano Reggiano, finely shredded (or Pecorino Romano)
• 1/4 tsp black pepper
• 400g (14 oz) spaghetti
• 1 tbsp cooking/kosher salt (for cooking pasta)
• 1/2 cup reserved pasta cooking water
• 1 garlic clove, finely minced (optional)
• Parsley, finely chopped (for garnish)
• Extra Parmigiano Reggiano (for serving)

Instructions

1. Step 1: Cut the guanciale into 0.5cm (1/5 inch) thick slices, then into batons.
2. Step 2: In a large bowl, whisk together the eggs and egg yolks. Stir in the Parmigiano Reggiano and black pepper until combined.
3. Step 3: Bring 4 litres (4 quarts) of water to a boil with the cooking salt. Add the spaghetti and cook according to the package directions.
4. Step 4: Just before draining, reserve 1 cup of the pasta cooking water, then drain the pasta.
5. Step 5: While the pasta cooks, place the guanciale in a non-stick pan over medium-high heat. Cook for 4 to 5 minutes until golden and crisp. If using garlic, add it during the last minute of cooking.
6. Step 6: Add the hot drained pasta to the pan with the guanciale and toss to coat in the rendered fat.
7. Step 7: Transfer the pasta and any pan fat to the bowl with the egg mixture. Add 1/2 cup (125 ml) of the reserved pasta water. Stir vigorously for 1 minute using the handle of a wooden spoon until the sauce thickens and clings to the pasta.
8. Step 8: Serve immediately in warm bowls, garnished with extra Parmigiano Reggiano, a pinch of black pepper, and finely chopped parsley.

Tips & Variations

• Use guanciale for authentic flavor, but pancetta or good quality unsmoked bacon can be substituted.
• Beat the eggs and cheese well before mixing with pasta to ensure a smooth sauce.
• If you like a bit of garlic aroma, add it at the end of cooking guanciale, but avoid burning.
• Reserve pasta water carefully—it helps create the creamy texture without cream.
• Serve immediately as the sauce thickens and sets if left too long.

Storage

Carbonara is best eaten fresh for creamy texture and flavor. Store leftovers in an airtight container in the refrigerator for up to 1 day. Reheat gently over low heat with a splash of water to loosen the sauce, stirring frequently to avoid scrambling the eggs.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bacon instead of guanciale?

Yes, you can substitute pancetta or unsmoked bacon if guanciale isn’t available, though the flavor will be slightly different. Guanciale provides the most authentic taste.

Why doesn’t carbonara use cream?

Traditional carbonara relies on eggs and pasta water to create its creamy sauce, not cream. This method produces a rich, silky texture without overpowering the delicate flavors.

Authentic Carbonara Recipe

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★★★★★

4.7 from 99 reviews

This authentic Carbonara recipe features tender guanciale cooked to golden perfection, combined with a silky sauce made from eggs, parmigiano reggiano, and black pepper, all tossed with perfectly cooked spaghetti. This classic Italian dish is creamy without cream, relying on pasta water and eggs to create a luscious texture for a genuinely traditional experience.

• Author: Lara
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Meat

• 175g/6 oz guanciale (or pancetta/block bacon), weight after skin removed

Egg Mixture

• 2 large eggs
• 2 egg yolks
• 100g/3.5 oz parmigiano reggiano, finely shredded (or pecorino romano as a substitute)
• 1/4 tsp black pepper

Pasta

• 400g/14 oz spaghetti
• 1 tbsp cooking/kosher salt (for cooking pasta)
• 1/2 cup reserved pasta cooking water

Optional and Garnish

• 1 garlic clove, finely minced (optional)
• Fresh parsley, finely chopped
• Extra parmigiano reggiano for serving

Instructions

1. Prepare Guanciale: Cut the guanciale into 0.5cm (1/5 inch) thick slices, then slice those into batons for even cooking and crispness.
2. Make Carbonara Sauce: In a large bowl, whisk together the two whole eggs and two egg yolks until combined. Stir in the finely shredded parmigiano reggiano and 1/4 teaspoon of black pepper to create the sauce base.
3. Cook Pasta: Bring 4 litres (4 quarts) of water to a rolling boil, add 1 tablespoon of kosher salt, then drop in the spaghetti. Cook according to packet directions until al dente.
4. Reserve Pasta Water: Just before draining the pasta, scoop out 1 cup of the hot cooking water. Drain the pasta thoroughly once it is ready.
5. Cook Guanciale: While pasta cooks, place the guanciale in a non-stick pan over medium-high heat. Cook for 4-5 minutes until the guanciale is golden and crisp, releasing its fat. If using garlic, add the minced clove in the last minute of cooking to infuse flavor.
6. Toss Pasta in Guanciale Fat: Add the hot drained pasta to the pan with the guanciale and toss well to coat each strand in the flavorful rendered fat.
7. Combine Pasta and Sauce: Transfer the pasta and guanciale fat into the bowl with the egg and cheese mixture. Add 1/2 cup (125ml) of the reserved pasta cooking water and stir vigorously with the handle of a wooden spoon for about 1 minute. The sauce will transform from watery to creamy, clinging beautifully to the pasta.
8. Serve: Immediately transfer the carbonara into warm serving bowls. Garnish with extra parmigiano reggiano, a pinch of black pepper, and freshly chopped parsley. Serve at once for best texture and flavor.

Notes

• Note 1: Guanciale is pork cheek and the preferred choice for authentic Carbonara. If unavailable, pancetta or a thick-cut bacon can be substituted.
• Note 2: Use fresh, high-quality eggs for the best sauce texture and flavor.
• Note 3: Parmigiano reggiano offers a nuttier, milder flavor compared to pecorino romano, which is sharper and saltier—choose based on preference.
• Note 4: Garlic is optional but adds a subtle aromatic note if used just at the end of cooking guanciale.

Keywords: Carbonara, authentic Carbonara recipe, Italian pasta, guanciale, parmigiano reggiano, egg pasta sauce, traditional Italian dish, easy Carbonara