I’m excited to share my Classic Italian Carbonara, where crispy bacon meets perfectly cooked spaghetti and a creamy egg-and-cheese sauce made with just a handful of ingredients.

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I never expected such bold, simple flavors from a Classic Spaghetti Carbonara Recipe, but the first bite stopped me cold. The crackle of guanciale against the tender spaghetti, that salty tang that hangs on your tongue, it makes you want to figure out why it works so well.

I still mess around with timing and pepper, cause something about this Classic Italian Carbonara invites tinkering. It’s the kind of dish that feels special without being precious, perfect for a dinner that wants applause but not hours in the kitchen.

Give it a try, you’ll be hooked.

Ingredients

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Spaghetti: Pure carbs for quick energy low fiber, filling great base for sauces
Guanciale or pancetta: Rich in protein and savory fat very salty, gives deep flavor
Eggs: High quality protein and yolk fat, creamy binder add richness and silkiness
Pecorino Romano: Sharp salty sheep cheese high in calcium and umami, can be intense
Parmigiano Reggiano: Nutty mellow cheese adds depth contains protein and minerals
Black pepper and olive oil: Pepper wakes flavors olive oil adds healthy monounsaturated fats

Ingredient Quantities

400 g spaghetti (about 14 oz)

150 g guanciale or pancetta or unsmoked bacon, cut into small pieces (about 5 oz)

3 large eggs plus 1 extra egg yolk, room temperature

100 g Pecorino Romano, finely grated (about 1 cup)

50 g Parmigiano Reggiano, finely grated, optional (about 1/2 cup)

Freshly ground black pepper to taste

Coarse salt for the pasta water

1 tablespoon extra virgin olive oil, optional

How to Make this

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1. Bring a large pot of water to a rolling boil, add a generous handful of coarse salt so it tastes like the sea, then add 400 g spaghetti and cook until just al dente.

2. While the pasta starts, cut 150 g guanciale or pancetta or unsmoked bacon into small pieces. Heat a large skillet over medium, add the meat and let it render slowly until crispy and golden and the fat is pooled, add 1 tablespoon extra virgin olive oil only if the meat seems very lean.

3. In a bowl whisk together 3 large eggs plus 1 extra yolk with 100 g finely grated Pecorino Romano and the optional 50 g Parmigiano Reggiano, season with a good amount of freshly ground black pepper; the mixture should be thick and cheesy.

4. Before you drain the pasta scoop out and reserve one to two cups of the hot pasta water, then drain the spaghetti quickly.

5. Add the hot drained spaghetti straight into the skillet with the rendered fat, toss well over low heat just long enough to coat the strands, then remove the pan from the heat so the eggs wont scramble.

6. Pour the egg and cheese mixture over the pasta and toss or stir vigorously, adding a splash of the reserved pasta water at a time to emulsify into a silky cream, dont add too much water at once, you want a glossy sauce that clings to the spaghetti.

7. Fold in the crispy guanciale bits, taste and adjust with more grated Pecorino or Parmigiano if needed, and grind another generous amount of black pepper on top.

8. Serve immediately while hot, the sauce will thicken slightly as it cools. If it gets too thick when standing, loosen with a little more reserved pasta water. Enjoy.

Equipment Needed

1. Large pot (5 to 6 qt) for a rolling boil of the pasta, you want lots of room
2. Large skillet (10 to 12 inch) stainless or nonstick to render the guanciale
3. Colander to drain the spaghetti quickly
4. Ladle or large slotted spoon to scoop and reserve 1 to 2 cups of hot pasta water
5. Mixing bowl plus a whisk or fork to beat the eggs and cheese until thick and cheesy
6. Box grater or microplane for finely grating Pecorino and Parmigiano
7. Tongs or a pasta fork to toss the spaghetti in the pan so it gets evenly coated
8. Heatproof spatula or wooden spoon and a pepper mill for finishing and seasoning

FAQ

Q: Can I use bacon or pancetta instead of guanciale? A: Yes, you can. Guanciale is the classic choice, pancetta is the closest substitute, and unsmoked bacon works in a pinch. Just know bacon can add smokiness and salt so taste as you go.

Q: Why did my sauce turn into scrambled eggs? A: That happens when the eggs get too hot. Take the pan off the heat, toss the hot pasta with the egg and cheese mixture quickly, and add a little reserved pasta water to loosen the sauce. If it's already scrambled, try lowering the heat and stirring in some hot pasta water to smooth it out, but prevention is easier than fixing.

Q: Do I need to add cream? A: No. Traditional carbonara uses only eggs, cheese and pasta water for creaminess. Cream makes it heavier and changes the authentic texture and flavor.

Q: How salty should the pasta water be? A: Be generous, it should taste like seawater. Add salt after the water comes to a boil. Remember guanciale and Pecorino are salty, so adjust if you used bacon or extra cheese.

Q: What's the best cheese combo? A: Pecorino Romano is the star, use it for sharp salty flavor. Parmigiano Reggiano can be blended in for nutty mellowness, like the 100 g Pecorino and 50 g Parm ratio in the recipe. Finely grate so it mixes smoothly.

Q: Can I make carbonara ahead or reheat leftovers? A: It's best fresh, but you can refrigerate leftovers. Reheat gently in a skillet with a splash of water while stirring, or use the microwave in short bursts stirring between. Texture changes a bit, its not the same as right off the stove.

Classic Italian Carbonara Recipe Substitutions and Variations

Classic Italian Carbonara

Ingredients

400 g spaghetti (about 14 oz)
150 g guanciale or pancetta or unsmoked bacon, cut into small pieces (about 5 oz)
3 large eggs plus 1 extra egg yolk, room temperature
100 g Pecorino Romano, finely grated (about 1 cup)
50 g Parmigiano Reggiano, finely grated, optional (about 1/2 cup)
Freshly ground black pepper to taste
Coarse salt for the pasta water
1 tablespoon extra virgin olive oil, optional

Method
1. Bring a large pot of salted water to a boil. Cook the spaghetti until just shy of al dente (about 1 minute less than package says). Reserve about 1 to 1 1/2 cups of the starchy pasta water, then drain.
2. While the pasta cooks, heat a skillet over medium heat. Add the guanciale (or pancetta/bacon) and cook until fat is rendered and pieces are crisp, about 6 to 8 minutes. If using very lean meat, add the tablespoon of olive oil. Remove from heat but keep the pan warm.
3. In a bowl whisk the 3 eggs and extra yolk with the Pecorino and Parmigiano till smooth. Add a good pinch of black pepper. The mixture should be thick and creamy.
4. Add the hot pasta to the pan with the guanciale and toss to coat in the fat. Let cool for 30 seconds to 1 minute so eggs don’t scramble.
5. Pour the egg and cheese mixture over the pasta off the heat and toss quickly, adding reserved pasta water a little at a time until you get a silky, creamy sauce that clings to the noodles. Use more water for a looser sauce.
6. Taste and adjust seasoning with black pepper and a little salt if needed (remember the cheeses and cured meat are salty). Serve immediately with extra grated Pecorino and more cracked pepper.

Tips
– Work quickly when combining eggs and pasta, and keep the pan off direct heat so the eggs thicken but dont scramble.
– Room temperature eggs blend more smoothly.
– The sauce should be glossy not soupy or curdled. Add hot pasta water gradually to control texture.
– This is best eaten right away, carbonara does not reheat well.

Substitutions

Guanciale: use pancetta for a close flavor, or unsmoked bacon if pancetta isnt available. For a leaner or lighter option try turkey bacon though flavor will change.
Pecorino Romano: swap with Parmigiano Reggiano or Grana Padano for a milder, nuttier taste. Use the same weight but reduce added salt if needed.
Spaghetti: try bucatini for a chewier, hollow bite or rigatoni to catch more sauce; both give great results.
Eggs: if youre worried about raw eggs use pasteurized eggs, or replace one whole egg with an extra yolk for an even richer, silkier sauce.

Pro Tips

1) Take the pan off the heat before you add the egg and cheese mix. If youre nervous about scrambling, whisk a couple tablespoons of the hot pasta water into the eggs first to warm them up, then add to the pasta and toss fast. The goal is a silky emulsion from residual heat, not scrambled bits.

2) Always reserve way more pasta water than you think youll need, at least 1 to 2 cups. Its the starch that glues fat and cheese together, so add it a splash at a time until the sauce is glossy. Add too much at once and the sauce goes thin.

3) Render the guanciale low and slow so the fat melts and the pieces turn deep golden and crispy, then keep some of the fat in the pan for flavor. If youre using a very lean bacon, add just a tablespoon of olive oil at the start so the pasta wont stick, but dont overdo it or youll lose the pure pork flavor.

4) Grate Pecorino fresh and mix with some Parmigiano if you want balance. Pre-grated stuff doesnt melt the same. Also taste before salting: Pecorino is very salty, so you might not need extra salt after you mix the sauce.

5) Serve immediately, pasta cools fast. If it thickens while it sits, loosen with hot reserved pasta water and toss, dont add milk or cream unless you dont care about tradition. Want more bite? Grind plenty of black pepper right before serving, or briefly toast cracked pepper in the pan to bring out the aroma.

Classic Italian Carbonara Recipe

Recipe by Sarah level

0.0 from 0 votes

I'm excited to share my Classic Italian Carbonara, where crispy bacon meets perfectly cooked spaghetti and a creamy egg-and-cheese sauce made with just a handful of ingredients.

Servings

servings

Calories

822

kcal

Equipment: 1. Large pot (5 to 6 qt) for a rolling boil of the pasta, you want lots of room
2. Large skillet (10 to 12 inch) stainless or nonstick to render the guanciale
3. Colander to drain the spaghetti quickly
4. Ladle or large slotted spoon to scoop and reserve 1 to 2 cups of hot pasta water
5. Mixing bowl plus a whisk or fork to beat the eggs and cheese until thick and cheesy
6. Box grater or microplane for finely grating Pecorino and Parmigiano
7. Tongs or a pasta fork to toss the spaghetti in the pan so it gets evenly coated
8. Heatproof spatula or wooden spoon and a pepper mill for finishing and seasoning

Ingredients

400 g spaghetti (about 14 oz)
150 g guanciale or pancetta or unsmoked bacon, cut into small pieces (about 5 oz)
3 large eggs plus 1 extra egg yolk, room temperature
100 g Pecorino Romano, finely grated (about 1 cup)
50 g Parmigiano Reggiano, finely grated, optional (about 1/2 cup)
Freshly ground black pepper to taste
Coarse salt for the pasta water
1 tablespoon extra virgin olive oil, optional

Directions

Bring a large pot of water to a rolling boil, add a generous handful of coarse salt so it tastes like the sea, then add 400 g spaghetti and cook until just al dente.
While the pasta starts, cut 150 g guanciale or pancetta or unsmoked bacon into small pieces. Heat a large skillet over medium, add the meat and let it render slowly until crispy and golden and the fat is pooled, add 1 tablespoon extra virgin olive oil only if the meat seems very lean.
In a bowl whisk together 3 large eggs plus 1 extra yolk with 100 g finely grated Pecorino Romano and the optional 50 g Parmigiano Reggiano, season with a good amount of freshly ground black pepper; the mixture should be thick and cheesy.
Before you drain the pasta scoop out and reserve one to two cups of the hot pasta water, then drain the spaghetti quickly.
Add the hot drained spaghetti straight into the skillet with the rendered fat, toss well over low heat just long enough to coat the strands, then remove the pan from the heat so the eggs wont scramble.
Pour the egg and cheese mixture over the pasta and toss or stir vigorously, adding a splash of the reserved pasta water at a time to emulsify into a silky cream, dont add too much water at once, you want a glossy sauce that clings to the spaghetti.
Fold in the crispy guanciale bits, taste and adjust with more grated Pecorino or Parmigiano if needed, and grind another generous amount of black pepper on top.
Serve immediately while hot, the sauce will thicken slightly as it cools. If it gets too thick when standing, loosen with a little more reserved pasta water. Enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.