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    Home » Main Course Recipes

    Classic Creamy Carbonara

    Published: Sep 17, 2018 · Modified: Sep 21, 2021 by Philip + Mystique · This post may contain affiliate links

    Jump to Recipe Jump to Video Print Recipe

     With just a few quality ingredients, our Classic Creamy Carbonara is simple, elegant and is a subtle yet decadent dish reminiscent of days spent in Italy. 

    The most memorable pasta dishes are usually made with few quality ingredients. Vodka sauce is made using tomatoes, cream and vodka. Puttanesca is made using tomatoes, olives, capers, garlic and anchovies. Cacio e Pepe is made using cheese and pepper. And a staple in our house — carbonara is made using whole eggs, pecorino romano and guanciale (pork jowl).

    Side image of Spaghetti Carbonara, garlic, peppercorns, cheese grater, white wine and pecorino Romano

    But what is carbonara? It's actually one of the fastest pasta dishes to make and, contrary to popular belief, spaghetti carbonara does not have any cream. The creamy sauce comes from the silkiness of the egg yolks, grated pecorino Romano, guanciale (cured pork cheeks), and a bit of starchy pasta water to bring it all together. It’s an easy recipe that's light and delicate and is all about simple ingredients and refined technique.

    A Roman staple, Italy is exactly where I fell in love with pasta carbonara. Rich and delicate, creamy and smooth, salty and flavorful, spaghetti carbonara was a dish I ate on the daily — if it was on the menu, I ordered it, and when it wasn’t, I was dreaming of it.

    Spaghetti Carbonara on Plates with White Wine

    ”You don't need many ingredients to make a fantastic carbonara and, done properly, it's a thing of beauty.”

    Jamie Oliver

    When I returned home from my trip, it was all I talked about. It inspired Philip to learn all the elements and technique of a traditional carbonara recipe — and in an attempt to win my heart through my stomach — our Classic Creamy Carbonara was born. It’s a dish that’s a very close second to the Carbonara I had in Italy, which is an incredible complement this recipe, in my humble opinion. 

    Ingredient List

    Flat Lay of Ingredients for Spaghetti Carbonara
    • Fresh or Dry Spaghetti
    • Guanciale
    • Garlic Clove
    • Eggs
    • Pecorino Romano
    • Fresh ground black pepper

    Spaghetti Carbonara Recipe Steps

    Boil Water: Get a large pot of water and lightly salt it. Bring the water to a boil and toss in the pasta. Cook until it's al dente (tender but still a little firm to the bite).

    Hands holding fresh pasta above a pot of water

    Cook Guanciale: Place cubed guanciale in a large skillet or frying pan with a clove of garlic and cook on medium heat. Start with a cold pan so that the fat renders out slowly, resulting in a tender chew.

    Grey skillet with cured pork and crushed garlic clove

    Cook the meat until it is brown but not crispy, about 5 minutes. Remove and discard the garlic, then add fresh ground pepper.

    Hand grinding pepper into a pan with crispy pork

    Make the Egg Mixture: While the pork is cooking, get a small bowl, crack the eggs into it, add a handful of grated pecorino Romano and beat them until well combined.

    Glass bowl with eggs and grated pecorino Romano

    Prepare the Spaghetti: Once the pork is cooked, reserve about a half cup of the pasta water, drain the spaghetti and toss it into the skillet with the guanciale. Stir the spaghetti until it begins to soak up the pancetta fat then add a good splash of the pasta water.

    Hand holding a measuring cup with starchy pasta water above a skillet of spaghetti

    Make the Carbonara Sauce: While stirring and tossing the pasta, pour in the eggs.

    Hand holding a glass bowl with egg mixture above a pan of spaghetti and cubed guanciale

    Keep tossing, incorporating the eggs into the water until it forms a creamy and glossy sauce around the spaghetti. You can add a couple more splashes of water as necessary.

    Hand holding tongs stirring spaghetti carbonara in a skillet

    Serve with an additional sprinkling of pecorino Romano and a few twists of black pepper.

    Plate of Creamy Carbonara on a marble countertop

    FAQ's

    What is guanciale? Guanciale is an Italian cured pork made from the cheeks of a pig. It is similar in flavour to pancetta, but has a higher fat content, which adds richness to the classic spaghetti carbonara. 

    Is there cream in carbonara? Cream is not traditional in spaghetti carbonara. The creaminess in a classic carbonara comes from the starchy pasta water combined with the gentle cooking of the eggs. 

    Are the eggs raw? The eggs in carbonara are partially cooked, much like a soft poached egg. We always recommend using only fresh eggs when cooking spaghetti carbonara.

    Plate of spaghetti carbonara with text overlay

    Substitutions

    Guanciale: The most similar substitution for the guanciale is pancetta, however, pork belly or bacon will work as well. 

    Fresh spaghetti: Replace fresh with dry and adjust cooking to the package suggestion. Swap spaghetti with bucatini, fettuccini, pappardelle, or any other noodle shaped pasta.

    Pecorino Romano: Parmigiano Reggiano or Parmesan cheese will work. Pecorino Romano is a much saltier cheese so adjust seasoning accordingly.

    Storage

    Serve the spaghetti carbonara right away, if possible. For leftovers, reheat with a splash of water. The eggs will separate and become curdled when you reheated, however, it will still tastes delicious. 

    Variations

    While we love the authentic carbonara recipe of eggs, pecorino Romano, and guanciale, carbonara lends itself well to additions of ingredients that require little cooking, such as greens, peas, and herbs. Chicken breast also makes a good addition to carbonara.

    Related Recipes

    If you like this recipe, then you will probably also enjoy our Gnocchi recipes, Spaghetti all Puttanesca, Walnut Pesto Carbonara, or Creamy Baked Mac 'n Cheese.

    Recommended Tools and Ingredients to Make this Recipe

    Below are affiliate links to our favorite products that will assist you in making our easy Carbonara recipe.

    • GreenPan Skillet
    • Le Creuset Pasta Pot
    • Cheese Grater
    • Duralex Glass Bowl Set
    • Olive Wood Tongs
    Plates of Spaghetti Carbonara and a glass of white wine

    Classic Creamy Carbonara

    Philip + Mystique
    With just a few quality ingredients, our Classic Creamy Carbonara is simple, elegant and is a subtle yet decadent dish. It's also the perfect dinner for after work or when you need a quick meal on the weekends.
    4.9 from 16 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course food and drink, Main
    Cuisine Italian
    Servings 4
    Calories 553

    Ingredients
      

    • 1 lb fresh spaghetti
    • 8 oz guanciale diced
    • 1 clove garlic skin in tact and smashed
    • 4 large eggs
    • 1 cup pecorino romano grated
    • 1 teaspoon fresh ground pepper

    Instructions
     

    • Bring a large pot of lightly salted water to boil. Add pasta and cook until al dente (tender but still firm to the bite).
      Do not drain the pasta.
    • Place guanciale in a large skillet or frying pan with a clove of garlic and cook on medium heat. Start with a cold pan so that the fat renders out slowly, resulting in a tender chew. Cook the meat until it is browned but not crispy, about 5 minutes. Remove and discard the garlic, then add fresh ground pepper.
    • In a small bowl, whisk together the eggs and three-quarters of the grated pecorino.
    • Reserving about a half cup of the pasta water, drain the spaghetti and add it to the pancetta. Toss until the spaghetti is coated with the pancetta fat. Remove from heat and add about a ⅓ cup of the pasta water.
    • While stirring and tossing the pasta, pour in the eggs, continuing to toss until the spaghetti is well coated and glossy. Add additional pasta water if necessary, to get a creamy consistency.
    • To serve, use tongs to pick up a good serving of pasta. Place the tongs on a large spoon and twist to wrap them in the spaghetti. Place the spaghetti on a plate while twisting and slowly release the tongs, leaving a serving that resembles a bird’s nest. Sprinkle with additional pecorino Romano and black pepper.

    Video

    Notes

    Substitutions
    Guanciale - the most similar substitution for the guanciale is pancetta, however, pork belly or bacon will work as well. 
    Fresh spaghetti - dry spaghetti can be used, just ensure to adjust the cooking time and start the pasta before the guanciale.
    Pecorino Romano - Parmigiano Reggiano or Parmesan cheese will work. Pecorino Romano is a much saltier cheese so adjust seasoning accordingly.

    Nutrition

    Calories: 553kcalCarbohydrates: 37gProtein: 25gFat: 33gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 221mgSodium: 664mgPotassium: 249mgFiber: 2gSugar: 1gVitamin A: 339IUVitamin C: 1mgCalcium: 238mgIron: 3mg
    Keyword 30 Minute Meals, carbonara, carbonara recipe, Easy pasta recipes, Pasta Recipes, Quick pasta recipes
    Have you tried this recipe?Tag us on Instagram @chef.souschef or use the hashtag #chefsouschef and let us know how it was!

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    Reader Interactions

    Comments

    1. Kerry A says

      September 18, 2018 at 1:49 pm

      Carbonara is my favorite pasta! I love the simplicity of this recipe. Making it tonight.5 stars

      Reply
      • Chef Sous Chef says

        September 18, 2018 at 1:50 pm

        Thanks Kerry. We couldn't agree more 😉

        Reply
    2. sheenam | thetwincookingproject.net says

      September 25, 2018 at 12:11 am

      This pasta looks so good. Your pictures are so beautiful! Trying this recipe super soon.

      Reply
      • Chef Sous Chef says

        September 25, 2018 at 8:31 am

        Thanks so much Sheenam! Let us know what you think once you make the recipe ?

        Reply
      • Julie says

        March 12, 2020 at 11:05 am

        It was so yummy !
        Recette parfaite 🙂5 stars

        Reply
        • Chef Sous Chef says

          March 13, 2020 at 1:46 pm

          Thanks Julie! Appreciate the kind words.

          Reply
    3. Marisa says

      February 26, 2019 at 10:08 am

      How glorious and gorgeous this simple pasta dish is. It’s simplicity at its best, both pleasing to eye and taste buds. Wishing I could have a taste...!

      Reply
      • Chef Sous Chef says

        February 26, 2019 at 11:48 am

        Thanks Marisa, we couldn't agree more!

        Reply
    4. Jesisca says

      February 26, 2019 at 11:32 am

      Divine! Carbonara is our fav pasta to make for an at-home date night so I'll be sure to try out your recipe!5 stars

      Reply
      • Chef Sous Chef says

        February 26, 2019 at 11:50 am

        It's become our go-to date night recipe too!

        Reply
    5. Dawn - Girl Heart Food says

      February 26, 2019 at 11:43 am

      One of my absolute favourites is carbonara! I mean, seriously, there is no going wrong!! And now I'm craving. Looks SO good, you guys!5 stars

      Reply
      • Chef Sous Chef says

        February 26, 2019 at 11:50 am

        Thanks Dawn!

        Reply
    6. Bernice Hill says

      February 26, 2019 at 11:51 am

      What a lovely series of photos...they really make me want to grab a fork and dig right in! Thank you for such a wonderful, authentic post. I always think it's so odd that so many people ask for cream or over complicate this dish, it's supposed to be super simple just like you have made it!

      Reply
    7. Justine says

      February 26, 2019 at 12:44 pm

      Your photos are absolutely gorgeous! I just discovered your blog after you left a comment on my latest recipe and it's beyond stunning. Keep up the fantastic work!

      Reply
    8. Meg says

      February 27, 2019 at 1:05 am

      Oh my gosh! This carbonara looks INSANE. I love how simple you make it sound. I will be sure to try this as soon as I get my hands on some fresh pancetta. Thanks Phil!5 stars

      Reply
      • Amanda says

        June 02, 2019 at 1:50 pm

        Made this. Few nights ago and it was fabulous! Thank you such a simple yet decadently flavorful recipe!5 stars

        Reply
        • Chef Sous Chef says

          June 04, 2019 at 8:35 am

          That's wonderful Amanda! Thanks so much for sharing your experience with us.

          Reply
    9. Leslie says

      February 27, 2019 at 9:28 am

      Carbonara is so magical, isn't it? When I worked in Italy, we used to make carbonara as a staff meal because it's so simple once you've got the right ingredients and technique down. Your photos are dreamy, as always! Brava!5 stars

      Reply
    10. marilyn @family food around the clock says

      February 27, 2019 at 12:14 pm

      love the recipe and the video! Thanks for sharing 🙂5 stars

      Reply
    11. Dana says

      February 27, 2019 at 3:00 pm

      YES. Honestly, one of my favorite things about Italian cuisine is the appreciate for simple, and demonstrating that simple is beautiful. This recipe is such a great way to illustrate that. I absolutely love this.5 stars

      Reply
    12. Katie says

      April 15, 2019 at 11:12 pm

      Can't wait to make this for date night tonight!5 stars

      Reply
      • Chef Sous Chef says

        April 23, 2019 at 10:23 am

        It's our favourite date night recipe!

        Reply
    13. Kathy Lair says

      September 23, 2019 at 5:47 pm

      Please explain how much is 200g and 75g. Thanks

      Reply
      • Chef Sous Chef says

        September 23, 2019 at 6:17 pm

        Hi Kathy,

        Thanks for the question. The pancetta would be about 8 oz and the cheese would be 3/4 cups of grated pecorino. Thanks for flagging, we have updated the recipe with conversions. Let us know how you enjoy the recipe

        Reply
    14. Cathy says

      January 21, 2020 at 8:51 pm

      Wow, this was easy and so delicious! My hubby thought I’d been in the kitchen ALL day. Next time I’ll Are more pasta water to make the sauce a little creamier. The directions were spot on for a perfect dish! This will definitely be on my list for company!5 stars

      Reply
      • Chef Sous Chef says

        January 22, 2020 at 11:59 am

        So happy to hear you loved the carbonara. It's definitely one of our favourite pastas to serve to guests... always a crowd pleaser!

        Reply
    15. Sarah Bailey says

      February 26, 2020 at 7:30 pm

      Simple and delicious!5 stars

      Reply
      • Chef Sous Chef says

        February 27, 2020 at 12:39 pm

        Thanks Sarah! Couldn't agree more.

        Reply
    16. Colin T Hadlow says

      March 28, 2020 at 2:20 pm

      I followed a recipe (not yours) for two people and using Trader Joes grated Parmesan, I got such a salty dish it was almost inedible. I used real pancetta. Is the TJ parmesan too salty? Where did I go wrong. I only salted the pasta water (heavily) but added no extra salt just pepper, otherwise I followed the directions to a tee.

      Reply
      • Chef Sous Chef says

        April 09, 2020 at 6:18 pm

        Hi Colin,

        I can't speak for the other recipe, however, we very lightly salt the pasta water and I haven't used TJ's Parmesan so don't know the flavour, to judge on its saltiness. Sorry I can't be much help 😉

        Reply
    17. Henning says

      April 30, 2020 at 8:28 am

      Excellent recipe, but I think you forgot to mention only to use the egg yolk? The egg white should not go into the carbonara 🙂4 stars

      Reply
      • Chef Sous Chef says

        May 07, 2020 at 10:54 am

        Thanks for the comment Henning. We do use whole eggs in our version this recipe so that there is no wasting of the egg white, however, we definitely agree that you would use only egg yolks in a truly authentic carbonara.

        Reply
    18. Kalie says

      December 13, 2020 at 10:52 pm

      Would it be possible to leave out the pancetta? Vegetarian here!

      Reply
      • Philip + Mystique says

        December 14, 2020 at 9:32 am

        Hi Kalie,

        I think butter would likely be the best replacement to get the fat and creaminess that the pancetta offers.

        Reply
    19. Kelsey D says

      December 27, 2022 at 6:32 pm

      Love this recipe!! Explained everything perfectly. Simple yet so delicious! Love it!5 stars

      Reply
      • Philip + Mystique says

        January 11, 2023 at 4:31 pm

        Carbonara always seems so intimidating but it really is so simple. This is on constant rotation in our home and is rather inexpensive too! Thanks for stopping by the blog, happy cooking!

        Reply

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