There are few dishes as comforting and timeless as Spaghetti Carbonara. With its creamy, silky sauce, crispy pancetta, and perfectly cooked pasta, this Italian classic captures the soul of Rome in every bite. The best part? It’s made with just a handful of ingredients — no cream, no fuss — only simple, quality staples that come together in minutes to create something extraordinary.
This recipe will show you how to make a traditional Italian-style carbonara, the way it’s done in Rome — creamy, rich, and perfectly balanced without being heavy.
Ingredients
Serves 2–3 people
- 250g (about 9 oz) spaghetti
- 100g (3.5 oz) pancetta or guanciale (Italian cured pork cheek)
- 2 large eggs + 1 egg yolk
- ½ cup (50g) grated Pecorino Romano cheese (or Parmesan if preferred)
- Freshly ground black pepper, to taste
- A pinch of salt for the pasta water
Preparing the Ingredients
Start by setting up your ingredients — the key to great carbonara is timing. Since the dish comes together quickly, have everything ready before you begin.
Grate the Pecorino cheese finely and set it aside. Crack the eggs into a bowl and whisk them together with the cheese until you get a creamy mixture. Add a generous pinch of black pepper. This combination will form the luxurious sauce later on.
Cut the pancetta or guanciale into small cubes or thin strips. Guanciale is the traditional choice, offering a deep, rich flavor, but pancetta or even good-quality bacon can be used in a pinch.
Cooking the Pasta
Bring a large pot of salted water to a boil. Add the spaghetti and cook it until just al dente — tender but with a slight bite. The pasta will continue cooking slightly when mixed with the sauce, so don’t overcook it.
Before draining, save about 1 cup of the pasta cooking water — this starchy liquid is essential for creating that silky texture without using cream. Drain the pasta and set it aside briefly while you prepare the pancetta.
Cooking the Pancetta
Heat a large skillet over medium heat. Add the pancetta pieces and cook slowly until they turn golden brown and crispy, about 5–7 minutes. Stir occasionally so they cook evenly.
As the fat renders out, it creates a flavorful base for the sauce. Once the pancetta is crispy, remove the skillet from the heat — you don’t want it to be too hot when adding the eggs later, or they’ll scramble.
Combining Everything
Add the hot spaghetti to the skillet with the pancetta and toss well so that each strand is coated in the rendered fat.
Now comes the crucial step — creating the sauce. Pour the egg and cheese mixture over the pasta off the heat while tossing constantly. The residual heat from the pasta will gently cook the eggs, transforming them into a creamy sauce instead of scrambled eggs.
If the sauce feels too thick, gradually add small splashes of the reserved pasta water until you reach a smooth, glossy consistency. The sauce should cling beautifully to each strand of spaghetti without pooling at the bottom of the pan.
Season with more freshly ground black pepper to taste.
Tips for Perfect Carbonara
- Never add cream: The creaminess should come from the emulsified eggs, cheese, and pasta water — not heavy cream.
- Work off the heat: Adding the egg mixture to the hot pasta on the stove will scramble it. Always remove the skillet from direct heat before mixing.
- Use Pecorino Romano for authenticity: It gives the dish a sharper, saltier flavor that pairs perfectly with guanciale.
- Reserve pasta water: It’s the key to controlling the sauce texture and achieving that signature silkiness.
- Serve immediately: Carbonara is best eaten fresh; reheating can cause the sauce to separate.
Serving
Serve the carbonara immediately while still hot. Top with an extra sprinkle of Pecorino Romano and a generous twist of black pepper for that authentic Roman touch.
If you want to make it feel extra special, serve it in warm bowls — the heat keeps the sauce creamy and luscious until the last bite.
Pair with a crisp white wine like Pinot Grigio or a light red such as Chianti for the perfect Italian meal experience.
Variations
While traditionalists swear by the classic version, there are a few acceptable twists if you’d like to experiment:
- Add peas or mushrooms for a bit of color and sweetness.
- Swap the spaghetti for fettuccine, bucatini, or linguine — any long pasta works well.
- Make it vegetarian by replacing pancetta with sautéed mushrooms and smoked paprika for that savory depth.
Just remember that true Roman carbonara never includes cream, garlic, or onions — the beauty of this dish lies in its simplicity.
Final Thoughts
Spaghetti Carbonara is proof that the best comfort food doesn’t need to be complicated. With only a few ingredients and a bit of care, you can create a restaurant-quality meal in under 30 minutes. Each bite delivers that perfect balance of salty pancetta, nutty cheese, silky sauce, and peppery heat.
It’s a dish that feels indulgent yet humble, rich yet balanced — the very essence of Italian home cooking. Whether you’re preparing it for a quiet dinner or to impress guests, Spaghetti Carbonara will always deliver the cozy satisfaction of true comfort food.