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Delicious plate of traditional spaghetti carbonara with guanciale and Pecorino Romano.

Spaghetti Carbonara

A quick and creamy pasta dish that feels fancy but is easy to make with minimal ingredients, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

Pasta and Eggs
  • 12 ounces spaghetti Any long pasta can be used.
  • 2 large whole eggs Add extra yolks for richness.
  • 2 large egg yolks Optional for added creaminess.
Meat and Cheese
  • 4 ounces guanciale, pancetta, or bacon Use what you can find.
  • 1 cup Pecorino Romano or Parmesan cheese Grate fresh for best texture.
Seasonings
  • to taste black pepper Freshly cracked preferred.
  • to taste salt Mostly for the pasta water.
Pasta Water
  • 1-2 cups reserved pasta water Used to adjust sauce consistency.

Method
 

Preparation
  1. Boil a large pot of salted water and cook spaghetti until al dente. Reserve 1-2 cups of pasta water before draining.
  2. While pasta is cooking, cut guanciale or pancetta into small pieces and cook in a large pan over medium heat until crispy, keeping the rendered fat.
  3. In a bowl, whisk together whole eggs, egg yolks, grated cheese, and a generous amount of black pepper until thick and paste-like.
Combining Ingredients
  1. Add drained spaghetti directly to the pan with the cooked meat and fat. Toss to coat the noodles.
  2. Turn off the heat and pour in the egg and cheese mixture, tossing quickly while adding reserved pasta water gradually until the sauce is glossy and creamy.
Finishing Touches
  1. Taste and adjust seasoning with more pepper or salt if needed. Serve immediately.

Notes

Turn off heat before adding eggs to prevent scrambling. Use reserved pasta water to adjust sauce consistency. Serve with a simple salad and bread to balance the richness.