Classic Spaghetti Carbonara Recipe

Looking for the ultimate classic spaghetti carbonara recipe? This is it—rich, creamy (without using cream), and deeply satisfying. We’re going full Italian with traditional ingredients like guanciale, Pecorino Romano, and eggs. Don’t worry though—I’ve got smart substitutions if you can’t find the real thing.

Warning: this dish is dangerously delicious, incredibly quick to prepare, and highly addictive.

Why You’ll Love This Recipe

• Authentic but flexible: Made with traditional ingredients, but I’ve included substitutes that won’t sacrifice flavor.
• No cream, ever: Real carbonara doesn’t need cream—just pasta water, eggs, cheese, and the magic of technique.
• Quick and comforting: From pan to plate in under 30 minutes.
• Minimal ingredients, max flavor: A handful of pantry staples creates a restaurant-worthy dish.

Ingredients You’ll Need

These are the 5 key ingredients in a classic spaghetti carbonara recipe:

• Spaghetti – or spaghettoni or bucatini for a thicker bite.
• Guanciale – or use pancetta or even bacon if needed.
• Eggs – the fresher, the better.
• Pecorino Romano – traditional and salty, not to be confused with Parmesan.
• Freshly cracked black pepper – don’t skip this, it balances the richness.

🧀 Note on cheese: Pecorino Romano is made from sheep’s milk (saltier, tangier), while Parmesan is made from cow’s milk. For authenticity, go with Pecorino Romano.

What You Won’t Need

Skip the cream, garlic, onions, and Parmesan if you’re going for authentic flavor. The magic is in the eggs, pecorino cheese, guanciale, and pasta water.

Let’s Talk Pasta

You can use:

• Spaghetti – the classic.
• Spaghettoni – a thicker spaghetti for more bite.
• Bucatini – straw-like pasta with a hole down the middle (also known as perciatelli).

What is Guanciale?

Guanciale is Italian cured pork cheek—fatty, flavorful, and salty. It renders beautifully in the pan and gives carbonara its signature richness. No oil needed!

🧂 Cook’s tip: Guanciale is very salty, so don’t add extra salt beyond your pasta water.

How to Make Classic Spaghetti Carbonara

1. Cook the Pasta

Bring a large pot of salted water to a boil. Add the spaghetti and stir to prevent sticking. Cook until al dente and reserve 1-2 cups of pasta water before draining.

2. Cook the Guanciale

Dice the guanciale. Start it in a cold non-stick pan—no oil needed. Let it slowly render until golden and crispy. Add black pepper just as the edges begin to brown.

3. Mix the Eggs and Cheese

Beat 4 eggs (or 3 eggs: 2 yolks + 1 whole). Add grated Pecorino Romano, a good amount of black pepper, and a splash of hot pasta water to thin it slightly.

4. Combine It All

Turn the heat down very low. Add drained pasta to the guanciale. Toss well to coat.

Remove the pan from heat and quickly pour in the egg mixture, stirring fast to avoid scrambling the eggs. Add a little pasta water as needed to loosen and create that creamy sauce.

5. Serve

Twirl onto plates, top with extra Pecorino and black pepper. Serve immediately!

Cook’s Tips for Success

• Cool the pan slightly before adding eggs to avoid scrambled pasta.
• Use pasta water wisely—add little by little for the perfect sauce.
• Don’t skimp on the pepper—it cuts through the richness.
• Remove excess guanciale fat if it feels overwhelming.
• Use high-quality eggs and cheese for the best results.

FAQ: Spaghetti Carbonara

What is guanciale, and can I substitute it?

Guanciale is Italian cured pork cheek—rich, fatty, and salty. While pancetta or bacon work in a pinch, guanciale delivers the most authentic carbonara flavor.

Is it okay to add cream to carbonara?

Nope! Traditional carbonara doesn’t include cream. The creamy texture comes from eggs, Pecorino Romano, and starchy pasta water.

Can I use Parmesan instead of Pecorino Romano?

Yes, if needed. Parmesan is milder and less salty than Pecorino Romano, which is the authentic cheese used in carbonara.

How do I avoid scrambled eggs in carbonara?

Take the pan off the heat before adding the egg mixture. Mix fast and thoroughly to coat the pasta while it’s warm—but not hot enough to scramble.

How to Serve It

Enjoy this classic spaghetti carbonara recipe on its own or with:

• Crusty garlic bread
• A simple green salad or tomato-cucumber salad
• A glass of dry white wine 🍷

Variations to Try

• Add peas or mushrooms for a twist (not traditional, but tasty).
• Use bucatini for a straw-like pasta experience.
• Try a yolk-only version for extra richness.

Storage

Carbonara is best served fresh, but if you have leftovers:

• Store in an airtight container for up to 2 days.
• Reheat gently on low heat with a splash of water or milk.
• Don’t microwave—eggs may overcook.

Recipe Notes

Use guanciale for the most authentic flavor, but pancetta or bacon are good substitutes. Control the heat when adding the eggs to avoid scrambling. Reserve pasta water!

• Control the salt intake: If you are using Pecorino cheese as per recipe card below and guanciale, you don’t need to add salt at all to anything except when cooking the pasta because both Pecorino and guanciale are very salty.

More Pasta Recipes

• Lasagna Rigatoni Pasta Bake
• Creamy Pasta Chorizo
• Pasta All’Arrabbiata (Spicy Pasta)
• Spicy Sauce Pasta

⭐️⭐️⭐️⭐️⭐️ If you give this recipe a try, let me know how it goes—I’d love to hear from you! Leave a quick rating or comment below, it really helps more people find these easy, feel-good meals. 🧡 Want more cozy recipes? Stay in touch on Facebook, Pinterest, or Instagram—I’d love to connect with you there too!

Cook’s Tip for the Perfect Carbonara

📌 Remove any excess fat from the guanciale before adding the pasta. Lower the heat when adding the eggs to avoid scrambling them. And don’t forget—fresh black pepper is key to balancing the richness!