Spaghetti Carbonara

Name: Spaghetti Carbonara
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: Spaghetti 11.3 oz; Jowls 5.3 oz; Egg yolks (of medium eggs) 6; Pecorino Romano PDO cheese 1.75 oz; Black pepper to taste

it es br de fr

680

Calories per serving

Energy Kcal 680
Carbohydrates g 66.9
of which sugars g 2.9
Protein g 19.3
Fats g 37.2
of which saturated fat g 13.57
Fiber g 2.2
Cholesterol mg 383
Sodium mg 586

Difficulty: Easy
Prep time: 15 min
Cook time: 10 min
Serving: 4
Cost: Low

PRESENTATION

Rich flavors and a creamy texture draw families again and again to Spaghetti Carbonara, one of the most beloved classic Italian pasta dishes. With its signature creamy pasta sauce clinging to every strand, this dish looks so inviting on the table—glossy spaghetti with bits of crisp pancetta carbonara (or guanciale) peeking through, all finished off with plenty of Pecorino Romano cheese. That combination gives you a comforting rich experience in every forkful, while the slight saltiness and peppery notes deliver a taste that really sticks with you. Moments like busy dinners or weekend celebrations work really well with Spaghetti Carbonara, and because this dish always looks impressive and tastes wonderful, it easily becomes a family favorite (even picky eaters usually come back for seconds). Housewives, home cooks, and pasta lovers often reach for it when they want something deeply satisfying that looks good, always earns compliments, and sits at the heart of any Italian-inspired meal.

Busy families appreciate that Spaghetti Carbonara checks all the boxes for flavor, comfort, and versatility—plus, leftovers usually taste just as nice the next day, which never hurts. While some people stick with the authentic carbonara recipe for that reliable indulgent richness, others love personalizing it with a little extra cheese or a dash more pepper (kids tend to vote for more cheese...adults might reach for more black pepper). Quick weeknight dinners become pretty special when classic Italian pasta dishes like this turn out so creamy and good, but honestly, it’s just as perfect at bigger gatherings, since everyone can dress their own plates. Serve Spaghetti Carbonara hot, topped with extra Pecorino, alongside some crusty bread, or on its own—the dish fits nearly any setting, and you almost always get happy faces around the table. For home cooks searching for something truly great in both taste and appearance, this classic is a definite crowd-pleaser and works DELICIOUS every time.

How to prepare Spaghetti Carbonara

To prepare spaghetti carbonara, start by putting a pot of salted water on the stove to cook the pasta. In the meantime, remove the rind from the guanciale and cut it first into slices 1 and then into strips about 3/8-inch thick 2 3. The leftover rind can be reused to flavor other dishes.

Place the pieces of guanciale in a non-stick pan 4 and brown them for about 10 minutes over medium-high heat, being careful not to burn it, or it will release a strong aroma. Meanwhile, plunge the spaghetti into the boiling water 5 and cook them al dente. In the meantime, pour the yolks into a bowl 6.

Add the Pecorino 7 and season with black pepper 8. Blend everything with a hand whisk 9 until you obtain a smooth cream.

Meanwhile, the guanciale will be cooked 10; turn off the heat and using a slotted spoon, remove it from the pan, leaving the cooking base in the pan itself 11. Transfer the guanciale to a small bowl and set it aside. Pour a ladleful of pasta water into the pan 12, along with the guanciale fat.

Drain the pasta al dente directly into the pan with the cooking base 13. Toss it briefly to flavor it 14. Remove from the heat and pour the egg and Pecorino mixture into the pan. Mix quickly to combine 15.

To make it creamy, if needed, you can add a little pasta cooking water. Add the guanciale 16, mix one last time 17, and serve the spaghetti carbonara immediately, adding more Pecorino on top and a pinch of black pepper 18.

Storage

We recommend consuming spaghetti carbonara immediately.

Advice

The guanciale should not be overcooked, or it may release a bitter taste. Also, it's best to add the guanciale only at the end to maintain its crunchiness.

To avoid the scrambled egg effect, it's important to add the yolk mixture only with the heat off. Stirring is an important step; you need to mix until the cream thickens. You can adjust the consistency by adding pasta cooking water.

You can use half Pecorino and half Parmesan for a milder version.

For the translation of some texts, artificial intelligence tools may have been used.

Spaghetti Carbonara

PRESENTATION

How to prepare Spaghetti Carbonara

Storage

Advice

RELATED RECIPES