Traditional Spaghetti Carbonara

In the time it takes to boil pasta, Traditional Spaghetti Carbonara can be served at the table. Even though it looks rich and creamy, there is actually no cream at all. The sauce is combined with egg, freshly grated Pecorino Romano cheese, and crispy guanciale (pork cheek cured in Italian salt). Quick enough for a weeknight and special enough for a cozy dinner for two, this classic Italian dish is comfort food served right.

Ingredients

• Spaghetti
• Egg yolk
• Pecorino Romano Cheese
• Ground black pepper
• Olive oil
• Pancetta

It’s amazing how a few simple ingredients can turn into a satisfying pasta dish.

This recipe (I first published in 2018) is made in a similar way to my Cacio e Pepe Gnocchi and follows an authentic Roman-style method. First, the guanciale (or bacon) is crisped. Then warm – but not hot – spaghetti is mixed with a little starchy pasta water, egg yolks and cheese to create a creamy sauce.

Ingredients that are not allowed in carbonara

There is no cream or milk in original carbonara sauce, although many modern carbonara recipes include them. The creaminess comes from creating an emulsion with egg yolks and freshly grated Pecorino Romano. Timing is key – if the heat is too high, you’ll easily end up with scrambled eggs instead of a creamy sauce.

Another Italian ban on carbonara? Garlic.

And when it comes to substitutions, there is only one acceptable swap: pancetta in place of guanciale. Guanciale can be hard to find outside of Italy, so pancetta is widely considered the best alternative.

Disclosure: Don’t come for me – these rules were set by the Italian Romans.

Decomposition of Carbonara ingredients

Pasta

Spaghetti is the traditional pasta used, although bucatini (hollow spaghetti) is also commonly used. Italians are very particular about combining the right pasta shape with the right sauce, and carbonara is no exception. Long pasta works best because it allows the creamy egg and cheese sauce to coat each strand.

Just as Traditional Bolognese Sauce is not served with spaghetti but with tagliatelle, the shape of the pasta is also important in Italian cooking. The right combination will make a difference in texture and taste.

egg

Egg yolks are the key to creating a rich, creamy sauce.

Cheese

Only a small amount of Pecorino Romano – a hard, salty Italian cheese made from sheep’s milk – is used in traditional carbonara. If you can’t find it or prefer a milder taste, you can substitute Parmigiano Reggiano (Parmesan cheese – I won’t tell the Italians!).

Italian meat

To make this carbonara truly authentic, guanciale (pronounced gwan-cha-lay) is traditionally used. Guanciale is Italian cured pork from the jaw (cheek) of a pig, but it is difficult to find outside of Italy. If you can’t get it, the next best option is thick-cut, salt-cured, unsmoked pancetta or bacon.

Salt

There is no need to add salt to the sauce because Pecorino Romano is salty enough. A small pinch of fresh black pepper balances the flavors perfectly.

Carbonara success checklist

Before you serve it, check out this quick checklist to ensure your spaghetti carbonara turns out perfectly tender and delicious:

✔ Eggs are at room temperature
✔ Freshly grated cheese (not grated first)
✔ You order at least 1 cup of pasta water
✔ Remove the pan from the heat before adding the egg mixture
✔ You throw quickly and continuously
✔ You add the pasta water slowly to achieve a glossy and soft texture
✔ Serve immediately while hot and soft

Tips for making spaghetti carbonara

1. Use Room Temperature Eggs: Cold eggs do not mix smoothly. Let sit for about 20-30 minutes before mixing with the cheese. Or place uncracked eggs in a bowl of warm water for 5 minutes.
2. Save Your Pasta Water: Before you drain the pasta, reserve at least 1 cup of the starchy cooking water. This is the key to creating that creamy sauce.
3. Working Outside in the Heat: Once the pasta is cooked al dente, remove the pan from direct heat before adding the egg and cheese mixture. This prevents scrambled eggs and keeps the sauce thick.
4. Stir Quickly: Add egg mixture and stir immediately. The heat from the pasta creates a smooth, glossy sauce.
5. Add Pasta Water Slowly: Add a little pasta water one at a time until the sauce is thick and coats the pasta nicely.
6. Don’t Cook Bacon Too Long: Cook until crisp but not tough. You want texture without being too crunchy or dry.
7. Use Freshly Grated Cheese: Freshly grated Pecorino Romano melts better and provides the best flavor.
8. Serve Immediately: Carbonara waits for no one. It is in its best condition after being thrown – smooth, shiny, and perfectly coated.

Remainder

Carbonara is best enjoyed fresh, but leftovers are still delicious. Store leftover pasta in an airtight container in the refrigerator for up to 2 days.

How to reheat eggs without scrambling

Reheat gently. Add the pasta to a skillet over low heat with a splash of water or milk to thin the sauce. Stir gently and heat until warm throughout. Avoid high heat, as this can cause the sauce to become dry or grainy. If you find that the spaghetti has absorbed the sauce, if you have more eggs and pecorino, stir again. Make sure the spaghetti is hot pasta (but not too hot), so the Pecorino will melt into the egg yolks.

Microwave tip: Heat in short 20–30 second bursts, stirring in between, and adding a little liquid if necessary.

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