Spaghetti Alla Carbonara Tradizionali


Unlike a lot of recipes out there for spaghetti carbonara, this is the true Italian recipe from an Italian! You can't get more authentic than this recipe! Top with extra Pecorino-Romano cheese, salt, and pepper. Note there's no cream, just eggs, and Pecorino Romano cheese is used, not Parmesan.

Prep Time:
5 mins
Cook Time:
22 mins
Total Time:
27 mins
4 servings


  • 1 (14 ounce) package spaghetti

  • 5 ounces guanciale (cured pork cheek), cut into small cubes

  • 3 egg yolks

  • 1 egg

  • ¾ cup grated Pecorino-Romano cheese

  • salt and freshly ground black pepper to taste


  1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.

  2. Heat a skillet over medium heat; cook and stir guanciale until crisp, 5 to 10 minutes.

  3. Whisk egg yolks and egg together in a bowl; add Pecorino-Romano cheese, salt, and pepper and whisk well. Stir in guanciale. Add spaghetti and toss until evenly coated.

Cook's Note:

If the egg mixture becomes too thick, add a little of the cooking water from the pasta to dilute the sauce. But remember, the eggs should never be scrambled!

Nutrition Facts (per serving)

488 Calories
11g Fat
75g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 488
% Daily Value *
Total Fat 11g 14%
Saturated Fat 3g 17%
Cholesterol 213mg 71%
Sodium 334mg 15%
Total Carbohydrate 75g 27%
Dietary Fiber 3g 11%
Total Sugars 3g
Protein 21g
Calcium 45mg 3%
Iron 4mg 22%
Potassium 317mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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