Spaghetti Carbonara is one of the most iconic Italian pasta dishes, beloved for its rich, creamy texture and bold flavors. Made with simple yet high-quality ingredients—spaghetti, eggs, guanciale, Pecorino Romano, and black pepper—this dish delivers a luxurious taste without the need for heavy cream. Originating in Rome, Carbonara is a staple of authentic Italian cuisine, offering a perfect balance of savory, creamy, and smoky flavors in every bite.

The Origins of Carbonara

The history of Spaghetti Carbonara is widely debated, but it is believed to have originated in the mid-20th century in Rome. Some theories suggest it was created by coal workers (“carbonai” in Italian), while others say American soldiers in World War II influenced its development by introducing bacon and eggs to Italian chefs. Regardless of its true origins, Carbonara remains one of Italy’s most beloved pasta dishes.

Ingredients You Will Need

For the Pasta:

• 12 oz (340g) spaghetti (or bucatini, rigatoni)
• 1 tablespoon salt (for boiling water)

For the Sauce:

• 4 oz (120g) guanciale, diced (or pancetta as a substitute)
• 2 large egg yolks + 1 whole egg
• 3/4 cup (75g) Pecorino Romano cheese, finely grated
• 1 teaspoon freshly ground black pepper (adjust to taste)
• 1/2 cup reserved pasta water (as needed)

Step-by-Step Cooking Instructions

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Cook the spaghetti until al dente, following package instructions (usually 8–10 minutes).
3. Before draining, reserve at least 1/2 cup of pasta water for the sauce.

Step 2: Cook the Guanciale

1. While the pasta cooks, heat a large skillet over medium heat.
2. Add the diced guanciale (or pancetta) and cook until crispy and golden (about 4–5 minutes). The fat will render out, creating a flavorful base for the sauce.
3. Remove the pan from heat and set aside.

Step 3: Prepare the Carbonara Sauce

1. In a bowl, whisk together the egg yolks, whole egg, grated Pecorino Romano, and black pepper until smooth.
2. Add a couple of tablespoons of reserved pasta water to slightly loosen the mixture and create a creamy texture.

Step 4: Combine Pasta and Sauce

1. Add the hot drained pasta directly into the pan with the guanciale.
2. Toss well to coat the pasta in the rendered fat.
3. Remove the pan from the heat and slowly pour in the egg and cheese mixture, stirring constantly to prevent the eggs from scrambling.
4. If needed, add small amounts of reserved pasta water to help emulsify the sauce and achieve a silky consistency.

Step 5: Serve and Enjoy

1. Plate the Spaghetti Carbonara immediately while warm.
2. Garnish with extra Pecorino Romano and freshly ground black pepper.
3. Serve and enjoy this authentic Roman classic!

Tips for the Perfect Carbonara

• Use Guanciale for Authentic Flavor: Guanciale provides a deep, rich taste, but pancetta can be a substitute if unavailable.
• No Cream Needed: Traditional Carbonara relies on eggs and cheese for creaminess—no heavy cream required!
• Temper the Eggs: Adding a bit of pasta water to the egg mixture prevents the sauce from scrambling when mixed with hot pasta.
• Stir Off the Heat: Always mix the sauce into the pasta off direct heat to avoid overcooking the eggs.
• Save Pasta Water: The starchy water is key to creating a smooth, creamy sauce.

Spaghetti Carbonara is a timeless Italian dish, combining simplicity and elegance in every bite. Whether you’re preparing it for a weeknight dinner or a special Italian feast, its rich, cheesy, and savory goodness is guaranteed to impress. Try this authentic Carbonara recipe and experience the bold flavors of Roman cuisine!