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Three variations of Spaghetti Carbonara: traditional, vegetarian with mushrooms, and seafood with shrimp.

The Ultimate Guide to Spaghetti Carbonara: Ingredients, Recipe, and Secrets to Perfection

Description:
Spaghetti Carbonara is a traditional Italian pasta dish made with a rich and creamy sauce. It’s made with fresh eggs, Pecorino Romano cheese, crispy guanciale, and freshly cracked black pepper. This iconic Roman recipe is a deliciously simple yet flavorful comfort food that will impress at any meal. Perfect for a quick weeknight dinner or a special occasion.

  • Total Time: 25 minutes
  • Yield: 2 servings 1x

Ingredients

Scale

  • 200g (7oz) spaghetti

  • 100g (3.5oz) guanciale (or pancetta, if unavailable)

  • 2 large eggs

  • 50g (1.75oz) Pecorino Romano cheese (grated)

  • 1 tablespoon freshly cracked black pepper

  • Salt (for pasta water)

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions (typically 8-10 minutes) until al dente. Reserve 1/2 cup of pasta water and set aside before draining.

  2. Prepare the guanciale: While the pasta is cooking, slice the guanciale into small strips or cubes. Heat a skillet over medium heat and cook the guanciale until crispy and golden. Remove from the heat and set aside.

  3. Mix the eggs and cheese: In a mixing bowl, whisk together the eggs, grated Pecorino Romano cheese, and freshly cracked black pepper until well combined. Set aside.

  4. Combine the pasta and guanciale: Add the drained pasta to the skillet with the crispy guanciale (still off the heat). Toss well to coat the pasta with the rendered fat from the guanciale.

  5. Make the creamy sauce: Slowly pour the egg and cheese mixture over the pasta, tossing continuously. Add a little reserved pasta water at a time to achieve a smooth, creamy sauce that coats the pasta. The heat from the pasta will gently cook the eggs, creating the sauce.

  6. Serve: Taste the Carbonara and adjust seasoning with more black pepper or Pecorino Romano. Serve immediately, garnished with extra cheese if desired.

Notes

  • Guanciale is the traditional meat used for Spaghetti Carbonara. If unavailable, pancetta can be used as a substitute, but it will alter the flavor slightly.

  • Make sure the pasta is hot when you combine it with the egg mixture to ensure the eggs cook just enough to create the creamy sauce.

  • Don’t add cream! Traditional Spaghetti Carbonara relies only on eggs and cheese to make the sauce creamy.

  • Author: Alexander Jai
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving (half of the total recipe)
  • Calories: 650 kcal
  • Sugar: 2g
  • Sodium: 900mg
  • Fat: 28g
  • Saturated Fat: 8g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 70g
  • Fiber: 3g
  • Protein: 23g
  • Cholesterol: 220mg

Keywords: Spaghetti Carbonara Traditional Carbonara Roman pasta recipe Italian pasta Guanciale pasta