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.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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

487.7 calories; protein 20.7g 42% DV; carbohydrates 74.8g 24% DV; fat 10.8g 17% DV; cholesterol 212.8mg 71% DV; sodium 333.8mg 13% DV. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/19/2017
Great simple recipe. Don't forget to reserve 1 cup of the pasta water to mix in with everything. That starchy water will give it a nice creamy texture and keep it from being overly sticky. Read More
(13)

Most helpful critical review

Rating: 3 stars
08/26/2018
I used bacon and I added a quarter cup of cream and a cup of peas. Turned out great. Read More
(4)
21 Ratings
  • 5 star values: 17
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/19/2017
Great simple recipe. Don't forget to reserve 1 cup of the pasta water to mix in with everything. That starchy water will give it a nice creamy texture and keep it from being overly sticky. Read More
(13)
Rating: 5 stars
03/13/2017
This is the real deal; simply delicious. The spaghetti is folded into the egg/guanciale mixture without heat far from the heat source. After draining the spaghetti I usually toss it in the pan that I used to cook the guanciale. This gives it some extra flavor. Make sure you top it with extra black pepper to make it "carbonara" (carbon colored). Thank you for the recipe. Read More
(10)
Rating: 5 stars
11/29/2017
This was great with a few additions. I added quite a bit of extra pasta water and it was still a tad dry. Next time I’ll add pasta water, a bit of cream, and perhaps another egg. Read More
(6)
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Rating: 3 stars
08/26/2018
I used bacon and I added a quarter cup of cream and a cup of peas. Turned out great. Read More
(4)
Rating: 5 stars
05/08/2017
Delicious! I didn't have guanciale so I used prosciutto and it was still good. Highly recommend! Read More
(3)
Rating: 5 stars
03/19/2019
One of our favorites. You can hit it with a little of the hot dishwater and/or hit it with a bit more cheese to loosen or tighten it. sorry I meant the pasta water - we call it dishwater lol anyway the guanciale really makes it - you can do it with pancetta or prosciutto or whatever you have but the cheek meat is the apotheosis of taste. Peace and Love JR&L Read More
(3)
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Rating: 5 stars
03/10/2018
I have never made anything like this until tonight. Even my pasta picky daughter liked it. Super easy to make Next time I will probably add some fresh peas Read More
(2)
Rating: 5 stars
01/19/2020
This was as good as any I've eaten in Italy. I love Romano cheese so I added about 1/4 cup more than recipe called for. I tossed the pasta in the drippings from the meat before adding eggs and cheese, and no salt was added at all. Seasoning was just perfect. Delizioso! Read More
(1)
Rating: 5 stars
08/01/2019
I used thick bacon instead of guanciale. Delicious! Read More
(1)