Introduction
Indulge in a classic Italian dish that offers simplicity and rich flavors: spaghetti alla carbonara. This beloved recipe combines crispy guanciale, creamy eggs, and savory cheese to create a comforting meal that’s perfect for any occasion. With just a few high-quality ingredients, you can recreate this Roman favorite in your own kitchen.
Detailed Ingredients with measures
– 175 g (6 oz) guanciale (pancetta or block bacon), skin removed
– 400 g (14 oz) spaghetti
– 1/2 cup pasta cooking water
– 100 g (3.5 oz) Parmigiano Reggiano, finely shredded (or Pecorino Romano; Parmesan can be substituted)
– 2 large eggs
– 2 egg yolks
– 1/4 tsp black pepper
– 1 tbsp cooking/kosher salt (for cooking pasta)
– 1 garlic clove, finely minced (optional)
– Parsley, finely chopped (for garnish)
– Additional Parmigiano Reggiano (for garnish)
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 4 servings
Follow these simple steps to create your own creamy spaghetti alla carbonara. Enjoy the delightful combination of rich flavors and comforting textures as you serve this dish to family and friends. Remember to savor each bite!
Detailed Directions and Instructions
Prepare the Egg Mixture
In a large bowl, whisk together the eggs and egg yolks. Stir in the finely shredded Parmigiano Reggiano and black pepper until well combined. Set aside.
Cook the Guanciale
Cut the guanciale into small pieces. In a non-stick pan over medium-high heat, cook the guanciale until golden and crispy. If using garlic, add it during the last minute of cooking. Remove the pan from heat.
Cook the Spaghetti
Bring a large pot of water to a boil. Add the cooking/kosher salt. Cook the spaghetti until al dente according to package instructions. Before draining, reserve 1/2 cup of the pasta cooking water.
Combine Pasta and Guanciale
Transfer the drained spaghetti into the pan with the cooked guanciale. Toss to coat the pasta evenly with the rendered fat.
Create the Sauce
Pour the pasta and guanciale mixture into the bowl with the egg and cheese mixture. Add the reserved pasta cooking water. Stir vigorously for about 1 minute, allowing the heat from the pasta to gently cook the eggs and create a creamy sauce that clings to the spaghetti strands.
Serve
Divide the carbonara among warm bowls. Garnish with additional Parmigiano Reggiano, a pinch of black pepper, and finely chopped parsley. Serve immediately.
Notes
Storage
Leftovers can be stored for up to 3 days, but carbonara is best enjoyed freshly made.

Cook techniques
Preparing the Egg Mixture
In a large bowl, whisk together the eggs and egg yolks. Mix in finely shredded Parmigiano Reggiano and black pepper until well combined. This mixture is essential for creating the creamy sauce in the carbonara.
Cooking the Guanciale
Cut guanciale into small pieces and cook in a non-stick pan over medium-high heat until golden and crispy. If desired, add minced garlic during the last minute of cooking for added flavor.
Cooking the Spaghetti
Bring a large pot of water to a boil and add cooking or kosher salt. Cook spaghetti until al dente according to package instructions. Reserve a portion of the pasta cooking water before draining.
Combining Pasta and Guanciale
Transfer the drained spaghetti into the pan with the cooked guanciale, tossing to coat the pasta evenly with the rendered fat. This step ensures that the flavors meld together.
Creating the Sauce
Pour the pasta and guanciale mixture into the bowl with the egg and cheese mixture, then add the reserved pasta cooking water. Stir vigorously for about 1 minute to create a creamy sauce that clings to the spaghetti.
Serving
Divide the carbonara among warm bowls and garnish with additional Parmigiano Reggiano, a pinch of black pepper, and finely chopped parsley. Serve immediately for the best experience.
FAQ
Can I use other types of bacon instead of guanciale?
Yes, pancetta or block bacon can be used as a substitute for guanciale, but it will slightly alter the flavor profile of the dish.
What if I can’t find Parmigiano Reggiano?
You can substitute it with Pecorino Romano or Parmesan cheese, though the taste may differ slightly.
How do I prevent the eggs from scrambling when making the sauce?
To prevent the eggs from scrambling, make sure to stir the pasta and egg mixture quickly and remove it from heat right after adding the pasta.
Can I make carbonara ahead of time?
While it’s best enjoyed fresh, leftovers can be stored in the refrigerator for up to 3 days. However, reheating may change the texture of the sauce.
What can I use as a garnish?
Finely chopped parsley and additional grated Parmigiano Reggiano make excellent garnishes for enhancing flavor and presentation.
Conclusion
This carbonara recipe is a classic Italian delight, offering a rich and creamy sauce that beautifully envelops the spaghetti, enhanced by the savory crunch of guanciale. With simple yet high-quality ingredients, it captures the essence of traditional Italian cooking. Whether enjoyed on a busy weeknight or served at a special gathering, this dish promises to impress your family and friends.
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