Spaghetti alla Carbonara is one of Italy’s most iconic dishes—and for good reason. With just 5 ingredients and a few simple tips, you can recreate this creamy, rich, flavour-packed pasta at home. It’s quick, satisfying, and makes you feel like you’re dining in Rome.
This version uses egg yolks, freshly grated pecorino Romano, black pepper, guanciale (or pancetta if that’s easier to find), and your favourite pasta—typically spaghetti. There’s no cream in a true carbonara! The silkiness of the sauce comes from gently combining the egg-cheese mixture with hot pasta water off the heat. I’ll show you exactly how to do it.
If you’re craving a proper Italian comfort meal that’s easy to make but bursting with flavour, Spaghetti alla Carbonara is always a winner.
What Is ‘Carbonara’?
Carbonara is one of the most iconic pasta dishes in Italy, born in Rome and loved all over the world. It’s rich, creamy (without any cream!), salty, and peppery, made with just a handful of ingredients. When done right, it’s the perfect expression of simplicity and flavour—every bite feels like comfort and tradition in a bowl.
The magic comes from the emulsion of starchy pasta water, egg yolks, Pecorino Romano, guanciale, and black pepper. That’s it.
The non-negotiables:
– No cream
– Only Pecorino Romano
– Egg yolks
– No onions or garlic
– Guanciale
– Freshly ground black pepper
Stick to these and you’ll get the creamiest, most delicious carbonara—just like they serve in Rome.
How to Make the Sauce Perfectly
After you’ve cooked your pasta and crispy guanciale, turn off the heat completely. This step is essential—if the pan is too hot, your egg yolks will scramble. In a separate bowl, mix your egg yolks, Pecorino Romano, and freshly ground black pepper. Add a spoonful of hot pasta water to the egg mixture and stir—it should loosen slightly and become glossy. Now, pour this mixture over the hot (but not boiling) pasta in the pan and mix quickly and vigorously. The residual heat will gently cook the eggs and melt the cheese, creating a silky, creamy sauce with no need for cream. The result? A proper Carbonara—rich, glossy, and absolutely Buonissimo.
Tips
- Turn off the heat before adding the eggs: This prevents scrambling and gives you that velvety sauce.
- Add pasta water slowly: It helps loosen the sauce and creates that perfect glossy texture.
- Use freshly ground black pepper: It’s spicier and more aromatic than pre-ground.
- Make it vegetarian: Swap the guanciale or pancetta with crispy mushrooms for a veggie twist.
- Don’t skip the Pecorino Romano: It’s saltier and tangier than Parmesan and gives carbonara its signature flavour.
Swaps
Guanciale: Pancetta is the next best option and easier to find in the UK. Bacon lardons can work in a pinch, though they’re smokier and less traditional.
Pecorino Romano: Parmesan can be used instead—it’s milder but still gives a lovely salty, cheesy flavour.
Spaghetti: Any long pasta like linguine or bucatini will work. Short pasta isn’t traditional but still tastes great.
Egg yolks: You can use 2 whole eggs instead of 3 yolks for a slightly lighter result, though it won’t be quite as rich and creamy.
Black pepper: Pre-ground black pepper can be used if that’s what you have, but freshly ground peppercorns make a big difference in aroma and flavour.
Storage
Fridge: I dont recommend having any leftover, once re-heat is just not the same! This is a dish to enjoy straight away so I would advise you make just enough to eat straight away. If you do have leftover, store them in an airtight container in the fridge for up to 2 days. Reheat gently in a pan with a splash of water to loosen the sauce.
Freezer: I don’t recommend freezing Carbonara, as the texture of the egg-based sauce can become grainy when defrosted. It’s best enjoyed fresh.
More Staple Italian recipes
- Easy Pesto alla Genovese – Authentic Italian Pesto
- Authentic Bolognese Ragù
- Bruschetta
- Homemade Gnocchi
Carbonara
Ingredients
- 3 egg yolks
- 30 g pecorino Romano cheese, grated
- 1 tbsp pepper corn, grinded
- 70 g guanciale, pork cheek *
- 180 g pasta
Instructions
- You can use black pepper, but I’d recommend using whole black peppercorns and grinding them for the most authentic and fresh flavour.
- Add the egg yolks and grated cheese to a bowl and mix well. Add the freshly ground pepper, mix again, and set aside for now.
- Cook the spaghetti.
- While the pasta is cooking, add the guanciale to a pan and cook until crispy and golden.
- Add the cooked pasta to the pan and mix well.
- Turn off the heat.
- Add a large spoonful of pasta water to the egg mixture and stir—it should be the perfect consistency to pour over your pasta. Mix everything together and you’ll get the creamiest pasta sauce with incredible flavour!
Video
Notes
- Authentic Roman recipe: made with just 5 ingredients—no cream, no butter, no garlic.
- Traditional meat: guanciale* (cured pork cheek) gives the best flavour and texture, but pancetta is a great alternative and easier to find in UK supermarkets.
- Cheese swap: if you can’t find pecorino Romano, use parmesan, though it’s milder and less salty.
- For best results, use freshly ground black pepper and grate your cheese finely.
- Timing is key: mix the egg and cheese off the heat to avoid scrambling. A splash of hot pasta water helps create that silky sauce.
- This recipe is naturally nut-free and refined sugar-free.
- Best enjoyed fresh, but leftovers can be gently reheated with a splash of water in a pan.