The Only Carbonara Recipe You Need
Classic Roman Carbonara
Authentic Roman carbonara with silky egg and cheese sauce coating perfectly al dente pasta, studded with crispy guanciale.
Equipment
Ingredients
Main Ingredients
spaghetti (dry)
200 g
guanciale (diced)
150 g
large eggs (room temperature)
2 piece
Parmigiano-Reggiano (freshly grated)
50 g
Pecorino Romano (freshly grated)
25 g
freshly ground black pepper (freshly ground)
2 g
Instructions
Prepare the egg and cheese mixture
In a bowl, whisk together the eggs, grated Parmigiano-Reggiano, grated Pecorino Romano, and a generous amount of freshly ground black pepper.
Cook the pasta
Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, about 8-10 minutes.
Crisp the guanciale
While the pasta cooks, place the diced guanciale in a cold pan and cook over medium heat until the fat renders and the meat becomes crispy and golden, about 5-7 minutes.
Combine pasta and guanciale
When the pasta is ready, reserve 1 cup of pasta water, then drain the pasta. Add the hot pasta directly to the pan with the crispy guanciale.
Create the creamy sauce
Remove the pan from heat. Quickly pour the egg and cheese mixture over the pasta while tossing continuously. Add small amounts of reserved pasta water as needed to create a silky, creamy sauce that coats the pasta evenly.
Finish and serve
Serve immediately, topped with additional grated cheese and freshly ground black pepper.
Original recipe
Storage
Best served fresh. Reheating may affect the creamy texture of the sauce.
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