Home / Dinner / Spaghetti Carbonara

Spaghetti Carbonara

Name: Spaghetti Carbonara
Prep time: 10 min
Cook time: 20 min
Yield: 4
Ingredients: 12 oz spaghetti; 6 oz guanciale or pancetta, cut into small strips; 3 large eggs; 1 cup finely grated Pecorino Romano (about 3 oz); 1 tsp coarsely ground black pepper; 1/2 tsp salt; 1 tbsp olive oil; 1/2 cup pasta cooking water

Spaghetti tossed with crisp guanciale, eggs, Pecorino Romano, and a storm of black pepper — Rome’s most beloved pasta, no cream in sight.

⏱ 10 minPrep time

🔥 20 minCook time

🍽 4Servings

🏷 DinnerCategory

☆☆☆☆☆No ratings yet

Carbonara is Rome’s most famous pasta: spaghetti tossed with crisp guanciale, eggs, and Pecorino Romano into a silky, pepper-flecked sauce. No cream — just technique and a few perfect ingredients.

It’s a dish of tradition and ritual, best made with good eggs and real guanciale, and served immediately. Stir the eggs in off the heat so they turn glossy, not scrambled, and finish with a shower of pepper.

Frequently asked questions

Why add the eggs off the heat?

The eggs must go in off the heat — too hot and you get scrambled eggs, too cold and the sauce won’t thicken. The residual heat of the pasta and pan creates that glossy, silky coating.

Why use the starchy pasta water?

Use the starchy water to dial in that silky consistency. A splash loosens the sauce and helps the egg mixture coat every strand instead of clumping.

Does authentic carbonara have cream?

No — real Roman carbonara has no cream. Just guanciale, eggs, Pecorino Romano, and black pepper. The silkiness comes from technique, not cream.

What is guanciale and can I substitute it?

Guanciale is cured pork cheek — the traditional choice with its deep, rich flavor. Pancetta is the closest substitute, and thick-cut bacon works in a pinch.

More classic pasta & dinner recipes to try

Featured in our 15 quick weeknight dinners under 30 minutes.

Italian recipes →

Step by stepInstructions

Cook the spaghetti in generously salted boiling water until al dente; reserve 1 cup of pasta water before draining.
Meanwhile, cook the guanciale in a dry skillet over medium heat until crisp and golden; remove from the heat.
Whisk the eggs with the pecorino and black pepper in a bowl.
Add the hot drained pasta to the skillet with the guanciale and toss to coat in the fat.
Off the heat, pour in the egg mixture, tossing quickly and adding pasta water a splash at a time until the sauce turns silky and glossy.
Serve immediately with extra pecorino and pepper.

💡 Chef tips & storage

The eggs must go in off the heat — too hot and you get scrambled eggs, too cold and the sauce won't thicken. Use the starchy water to dial in that silky consistency.

Recipe details

Prep10 min

Cook20 min

Servings4

CategoryDinner

PublishedAugust 17, 2026

Hi, I'm Emily 🧡

Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

Spaghetti Carbonara