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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.

Ingredients

Scale

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

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