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).
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.
”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
- 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).
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.
Cook the meat until it is brown but not crispy, about 5 minutes. Remove and discard the garlic, then add fresh ground pepper.
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.
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.
Make the Carbonara Sauce: While stirring and tossing the pasta, pour in the eggs.
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.
Serve with an additional sprinkling of pecorino Romano and a few twists of black pepper.
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.
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.
Classic Creamy Carbonara
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
Nutrition
Kerry A says
Carbonara is my favorite pasta! I love the simplicity of this recipe. Making it tonight.
Chef Sous Chef says
Thanks Kerry. We couldn't agree more 😉
sheenam | thetwincookingproject.net says
This pasta looks so good. Your pictures are so beautiful! Trying this recipe super soon.
Chef Sous Chef says
Thanks so much Sheenam! Let us know what you think once you make the recipe ?
Julie says
It was so yummy !
Recette parfaite 🙂
Chef Sous Chef says
Thanks Julie! Appreciate the kind words.
Marisa says
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...!
Chef Sous Chef says
Thanks Marisa, we couldn't agree more!
Jesisca says
Divine! Carbonara is our fav pasta to make for an at-home date night so I'll be sure to try out your recipe!
Chef Sous Chef says
It's become our go-to date night recipe too!
Dawn - Girl Heart Food says
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!
Chef Sous Chef says
Thanks Dawn!
Bernice Hill says
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!
Justine says
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!
Meg says
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!
Amanda says
Made this. Few nights ago and it was fabulous! Thank you such a simple yet decadently flavorful recipe!
Chef Sous Chef says
That's wonderful Amanda! Thanks so much for sharing your experience with us.
Leslie says
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!
marilyn @family food around the clock says
love the recipe and the video! Thanks for sharing 🙂
Dana says
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.
Katie says
Can't wait to make this for date night tonight!
Chef Sous Chef says
It's our favourite date night recipe!
Kathy Lair says
Please explain how much is 200g and 75g. Thanks
Chef Sous Chef says
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
Cathy says
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!
Chef Sous Chef says
So happy to hear you loved the carbonara. It's definitely one of our favourite pastas to serve to guests... always a crowd pleaser!
Sarah Bailey says
Simple and delicious!
Chef Sous Chef says
Thanks Sarah! Couldn't agree more.
Colin T Hadlow says
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.
Chef Sous Chef says
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 😉
Henning says
Excellent recipe, but I think you forgot to mention only to use the egg yolk? The egg white should not go into the carbonara 🙂
Chef Sous Chef says
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.
Kalie says
Would it be possible to leave out the pancetta? Vegetarian here!
Philip + Mystique says
Hi Kalie,
I think butter would likely be the best replacement to get the fat and creaminess that the pancetta offers.