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Classic Carbonara

Featured in: Make Fresh Pasta from Scratch

Learn to whip up traditional carbonara the Italian way—ultra-creamy, made just with eggs, cheese, and guanciale. Done in 20 minutes, best eaten hot!

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Updated on Mon, 05 May 2025 15:10:03 GMT
Spaghetti topped with crispy guanciale, grated cheese, and cracked black pepper. Pin it
Spaghetti topped with crispy guanciale, grated cheese, and cracked black pepper. | cookingkitchn.com

I picked up this genuine Carbonara method during my vacation in Rome, and it totally flipped my understanding of pasta upside down. Different from the thick, creamy takes we typically encounter, this true Italian favorite works its charm using just eggs, cheese and pork jowl. What do you get? A silky, luxurious dish that's ready in under 20 minutes.

Genuine Carbonara Advantages

What makes real Carbonara so wonderful is how uncomplicated it is. When cream isn't part of the picture, the key components really get to take center stage. Your pasta gets wrapped in this smooth, velvety coating that doesn't feel heavy or overwhelming. Give it a try this way and those cream-laden versions won't stand a chance anymore.

Key Components

  • Guanciale: This pork cut brings incredible taste. Can't track it down? Grab pancetta or decent bacon instead, though finding guanciale is totally worth the effort.
  • Parmigiano Reggiano: Don't bother with those containers of pre-shredded stuff. Freshly grated aged cheese really transforms this dish. A nice Pecorino makes a fantastic substitute too.
  • Eggs: Go for the freshest you can find as they're the backbone of your smooth sauce.
  • Spaghetti: The traditional pick that carries the sauce wonderfully.
  • Pepper: Generous amounts of newly ground black pepper give that signature punch.
  • Optional Garlic: Not strictly traditional but I sometimes sneak in a clove when nobody's watching.

Detailed Cooking Method

Mix Cheese and Egg Base
Start by finely grating your Parmigiano and mixing it with eggs and a good amount of fresh black pepper in a large bowl.
Boil Pasta
Cook your pasta in heavily salted water until it's just firm to the bite. Don't forget to grab a cup of that starchy cooking water before draining.
Fry Guanciale
As your pasta bubbles away, brown your guanciale until it turns crispy in a pan. The fat it releases means you won't need any extra oil.
Mix Pasta
Add your drained hot pasta straight into the pan with those crispy pork bits. Let everything get nicely coated in that flavorful fat.
Create Final Sauce
Now comes the fun part. Transfer everything to your egg mixture, adding small amounts of pasta water until you've got this gorgeous silky coating on every strand.

Secrets for Flawless Carbonara

  • Never add your egg mixture while the pan's still hot or you'll wind up with pasta and scrambled eggs.
  • Using freshly grated cheese isn't just fancy talk, it melts and blends way better.
  • That pasta cooking water is your best friend for getting the sauce just right.
  • Pop your serving bowls in the oven for a minute before plating to keep everything nice and silky.

Presentation Ideas

Serve this beauty straight away on warmed plates while it's still creamy and perfect. I think it pairs amazingly with a light glass of Pinot Grigio and some crusty bread to mop up all that goodness. A sprinkle of extra cheese and black pepper on top makes it look and taste even better.

Ingredient Alternatives

If guanciale isn't in your local shop, don't worry. Good quality pancetta or thick-cut bacon will work in its place. You can swap Parmigiano for Pecorino Romano without any problems, and any decent spaghetti brand will do just fine. Just try to get the best quality ingredients your budget allows.

Frequent Questions

  • Should I put cream in it? You really don't need to. The magic combo of eggs and cheese gives all the creaminess you could want.
  • Is it safe with uncooked eggs? Get fresh eggs from a trusted source, but maybe skip this if you're expecting or have immune system concerns.
  • Why did my sauce turn lumpy? Always mix everything away from heat if you want that smooth texture.
  • Can I use different pasta shapes? While spaghetti is the classic choice, linguine or bucatini are great options too.

Why Carbonara Deserves Your Attention

This dish shows that often the most basic recipes turn out the most incredible. In just a quarter hour with a handful of items, you can whip up something that tastes like it came right from an Italian grandmother's kitchen. It's perfect for both quick weeknight meals and when you want to wow dinner guests.

A close-up of a bowl of creamy spaghetti topped with crispy bacon bits and grated cheese. Pin it
A close-up of a bowl of creamy spaghetti topped with crispy bacon bits and grated cheese. | cookingkitchn.com

Frequently Asked Questions

→ Why skip cream in carbonara?

True carbonara relies on eggs and cheese for its texture. Cream isn't part of the traditional method.

→ Is bacon fine instead of guanciale?

Sure, bacon or pancetta works great. Stick to fatty cuts like streaky bacon for the best flavor.

→ Why does it need to be eaten fast?

Freshly made pasta keeps the sauce creamy. Waiting too long can dry it out.

→ Are raw eggs risky in this dish?

Not at all! The pasta's heat gently cooks the eggs as you mix, making it completely safe.

→ What’s pasta water used for?

Starchy pasta water binds the sauce, making it smooth and helping it stick to the noodles.

Classic Carbonara

Eggs, guanciale, and parmesan come together for an authentic Italian pasta dish. Simple, creamy, and 100% no cream.

Prep Time
5 Minutes
Cook Time
15 Minutes
Total Time
20 Minutes
By: Sophia

Category: Homemade Noodles

Difficulty: Intermediate

Cuisine: Italian

Yield: 4 Servings (4)

Dietary: ~

Ingredients

01 175g guanciale or pancetta/bacon, skinless.
02 2 whole eggs.
03 Two yolks from eggs.
04 100g parmigiano-reggiano, shredded fine.
05 1/4 tsp ground black pepper.
06 400g dried spaghetti.
07 1 tbsp salt for boiling water.
08 1/2 cup reserved pasta water.
09 1 clove garlic, minced fine (optional).
10 Chopped parsley for decoration (optional).
11 Extra cheese for topping.

Instructions

Step 01

Slice guanciale into strips about 0.5cm thick.

Step 02

Beat the eggs and yolks in a large bowl, then add cheese and pepper.

Step 03

Bring 4 liters of salted water to a boil and cook spaghetti by the package directions.

Step 04

Before draining spaghetti, scoop a cup of its water and set it aside.

Step 05

Fry guanciale in a dry skillet over medium heat until crispy (4-5 min).

Step 06

If using garlic, toss it in the pan with the guanciale during the last 60 seconds.

Step 07

Drain the spaghetti, then add it to the pan with the guanciale to soak up the fat.

Step 08

Pour the pasta and fat into the egg mixture with half a cup of pasta water.

Step 09

Quickly toss and mix for about one minute until it's creamy and silky.

Step 10

Immediately serve in pre-warmed bowls with more cheese on top if you'd like.

Notes

  1. Skip cream, eggs and cheese are all you need.
  2. Serve it right away for the best texture.
  3. Warm serving bowls help keep it hot.
  4. Bacon works in place of guanciale.
  5. Freshly grated cheese gives better flavor.
  6. Tastes best fresh but lasts 3 days in the fridge.
  7. Don't forget to save some pasta water.
  8. Mix fast to get a smooth sauce.

Tools You'll Need

  • Large cooking pot.
  • Frying pan with non-stick surface.
  • Big bowl for mixing.
  • Wooden stirrer or spoon.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains eggs.
  • Cheese has dairy.
  • Pasta is made with gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 650
  • Total Fat: 28 g
  • Total Carbohydrate: 70 g
  • Protein: 32 g