Classic Spaghetti Carbonara (Authentic Roman Style)
The ultimate creamy pasta dish made with just 4 ingredients – no cream needed!
KEY INFO
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Difficulty: Moderate
Diet: Contains eggs, pork, dairy
EQUIPMENT NEEDED
- Large pot
- Large skillet or sauté pan
- Mixing bowl
- Cheese grater
- Tongs
- Colander
INGREDIENTS
- 400g (14oz) spaghetti
- 200g (7oz) guanciale*, cut into 1cm lardons
- 4 large egg yolks + 2 whole eggs
- 100g (1 cup) Pecorino Romano*, freshly grated
- Freshly ground black pepper
- Sea salt for pasta water
*Substitutions:
- Guanciale → Pancetta or high-quality bacon
- Pecorino → Parmigiano-Reggiano
METHOD
- Bring a large pot of water to boil. Season generously with salt.
- While water heats, cut guanciale into lardons and grate cheese.
- In a mixing bowl, whisk together eggs, 75g cheese and plenty of black pepper.
- Cook spaghetti according to package directions until al dente (around 9-11 minutes).
- Meanwhile, cook guanciale in a cold skillet over medium heat until golden and crispy (5-7 minutes). Remove from heat.
- Reserve 1 cup pasta water before draining spaghetti.
- Working quickly, add hot pasta to skillet with guanciale. Toss well.
- Remove from heat completely. Pour egg mixture over pasta, stirring vigorously to coat. Add splash of pasta water to create silky sauce.
- Serve immediately with remaining cheese and extra black pepper.
CRUCIAL TIPS
- Use room temperature eggs
- Never add eggs over direct heat
- Toss pasta VERY quickly with eggs
- Add pasta water gradually until creamy
STORAGE & SCALING
- Best eaten immediately
- Leftovers keep 1 day refrigerated
- Recipe easily halves for 2 servings
- Don’t double in one pan – make in batches
COMMON MISTAKES
- Using cold eggs (they’ll seize up)
- Adding cream (not authentic)
- Scrambling the eggs
- Not using enough black pepper
VARIATIONS
While not traditional, you can:
- Add peas
- Use different pasta shapes
- Add garlic (though purists will object!)
- Top with herbs (again, not traditional)
The key to perfect carbonara is speed and confidence. Have everything ready before you start and work quickly once the pasta is done. The heat of the pasta will cook the eggs into a silky sauce – no additional heat needed.
