Saturday, July 20 2024

Spaghetti alla Carbonara is a beloved classic in Italian cuisine that has won the hearts and taste buds of people around the world.

This simple yet incredibly flavorful dish hails from Rome and is a testament to the Italian mastery of turning humble ingredients into a culinary masterpiece.

Authentic Spaghetti alla Carbonara is a celebration of just four main ingredients – pasta, eggs, Pecorino Romano cheese, and guanciale (an Italian cured pork product).

This dish is a true embodiment of the Italian philosophy that less is more.

We’re here to guide you through the steps of creating this soul-satisfying, creamy, and luscious carbonara in the comfort of your own kitchen.

Let’s dive into the magic of this Italian classic!






  • 12 ounces (340g) of spaghetti
  • 3.5 ounces (100g) of guanciale or pancetta, diced
  • 2 large eggs
  • 1 cup (about 90g) of grated Pecorino Romano cheese
  • Freshly ground black pepper
  • Salt
  • Extra Pecorino Romano for serving (optional)


  1. Prepare the Water and Pasta:
    • Fill a large pot with water and bring it to a rolling boil. Season the water generously with salt; it should taste like the sea. This step is crucial for flavoring the pasta.
  2. Cook the Guanciale or Pancetta:
    • In a large skillet over medium heat, add the diced guanciale or pancetta. Cook it until it becomes crispy and golden, releasing its flavorful fat. This should take about 4-5 minutes. Remove from the heat and set aside.
  3. Whisk the Eggs and Cheese:
    • In a bowl, whisk together the eggs, grated Pecorino Romano cheese, and a generous amount of freshly ground black pepper. Mix until you have a smooth, creamy mixture.
  4. Cook the Pasta:
    • Cook the spaghetti in the boiling water according to the package instructions, until it’s al dente. Be sure to reserve a cup of pasta cooking water before draining.
  5. Combine the Ingredients:
    • While the pasta is still hot, return it to the pot. Quickly pour the egg and cheese mixture over the hot pasta. Add the crispy guanciale or pancetta. Toss everything together vigorously to create a creamy, cheese-coated sauce. If it’s too thick, add a bit of the reserved pasta cooking water to reach your desired consistency.
  6. Serve Immediately:
    • Your Spaghetti alla Carbonara is ready to be served! Plate it up, garnish with extra Pecorino Romano cheese and freshly cracked black pepper. Enjoy your authentic Italian masterpiece right away while it’s still hot and creamy.

Spaghetti alla Carbonara is a dish that’s best enjoyed fresh and immediately after preparation. Savor the creamy sauce and the delicious, smoky flavors of guanciale or pancetta. Serve it with a crisp salad and a glass of your favorite Italian wine for the perfect, authentic Italian meal. Buon appetito!

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