Carbonara is a traditional Italian pasta dish that originated in Rome. Known for its creamy texture and rich flavor, Carbonara is a beloved comfort food made with simple yet flavorful ingredients.
The beauty of this dish lies in its simplicity — no cream, no complex sauces, just eggs, cheese, cured pork, and black pepper coming together in perfect harmony.
The name “Carbonara” is believed to be derived from “carbonaro,” meaning “charcoal burner,” as it was a popular hearty meal among coal miners. Today, it is enjoyed worldwide and is a staple in Italian cuisine.
Authentic Carbonara is typically made using spaghetti, but other long pasta such as fettuccine, linguine, or bucatini can also be used. The key to a great Carbonara is timing and technique — mixing the egg and cheese mixture with the hot pasta quickly enough to create a silky sauce without scrambling the eggs.
Ingredients
- 400g (14 oz) spaghetti
- 150g (5 oz) guanciale (or pancetta, if unavailable)
- 2 large eggs
- 2 large egg yolks
- 1 cup freshly grated Pecorino Romano cheese (or Parmesan)
- Freshly ground black pepper
- Salt (for pasta water)
Instructions
Step 1: Prepare the Pasta Water
Bring a large pot of salted water to a boil. The water should be salty like the sea, which adds flavor to the pasta.
Once boiling, add the spaghetti and cook until al dente (firm to the bite), usually about 8-10 minutes, depending on the brand. Reserve about 1 cup of the starchy pasta water before draining the pasta.
Step 2: Cook the Guanciale
While the pasta is cooking, cut the guanciale into small cubes or thin strips. In a large skillet over medium heat, add the guanciale and cook it slowly, allowing the fat to render.
This process should take about 5-7 minutes. The meat should become golden and crispy but not burnt. Once done, remove the pan from heat but keep the guanciale in the pan to stay warm.
Step 3: Make the Egg and Cheese Mixture
In a bowl, whisk together the eggs, egg yolks, and grated Pecorino Romano cheese. Add a generous amount of freshly ground black pepper. The mixture should be thick and creamy. Set it aside — this will become the sauce for the pasta.
Step 4: Combine Everything
Once the pasta is cooked and drained (don’t forget to reserve the pasta water!), quickly transfer the hot spaghetti into the skillet with the guanciale. Toss to combine, ensuring the pasta gets coated in the rendered fat.
Now, while the pasta is still hot (but not on the heat), add the egg and cheese mixture. Stir vigorously and continuously, allowing the residual heat to gently cook the eggs and form a smooth, creamy sauce. If the mixture appears too thick, add a little reserved pasta water, one tablespoon at a time, until the desired consistency is reached.
Step 5: Serve and Enjoy
Taste and adjust the seasoning if needed. Serve immediately, garnished with extra grated cheese and a final twist of black pepper. Carbonara is best enjoyed fresh and hot, with a side of crusty bread or a light salad.
Tips for Success:
- Do not cook the egg mixture directly on the heat, or you’ll end up with scrambled eggs.
- Use high-quality ingredients — since the dish is simple, each component shines through.
- Guanciale is the traditional choice, but pancetta is an acceptable substitute if needed.