Ensure the spaghetti is hot when you toss it with the egg mixture; the heat is crucial for cooking the eggs and creating the creamy sauce. Use high-quality Pecorino Romano cheese for the best flavor. Avoid pre-shredded cheese, as it often contains cellulose and won't melt as smoothly. Guanciale is preferred for its unique flavor, but pancetta can be used as a substitute if needed. Adjust the amount of black pepper to your liking. Carbonara is traditionally quite peppery.
Spaghetti Alla Carbonara Tradizionali
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PREP TIME15 mins
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COOK TIME20 mins
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TOTAL TIME35 mins
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SERVING4 People
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VIEWS88
Experience the authentic taste of Italy with this classic Spaghetti Alla Carbonara. This recipe, true to its Italian roots, features a rich and creamy sauce made with just eggs, Pecorino Romano cheese, and crispy guanciale—no cream allowed!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate75 g
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Cholesterol213 mg
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Fiber3 g
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Protein21 g
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Saturated Fat3 g
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Sodium334 mg
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Sugar3 g
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Fat11 g
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Unsaturated Fat0 g
Follow The Directions
01
StepBring a large pot of lightly salted water to a rolling boil. Add spaghetti and cook until al dente, about 12 minutes. Reserve about 1/2 cup of the pasta water before draining.
02
StepWhile the pasta cooks, heat a skillet over medium heat. Add the guanciale and cook, stirring occasionally, until crispy and golden brown, about 5-10 minutes.
03
StepIn a mixing bowl, whisk together the egg yolks and whole egg until smooth. Add the grated Pecorino-Romano cheese, salt, and freshly ground black pepper. Whisk until well combined.
04
StepAdd the crispy guanciale to the egg and cheese mixture, stirring to combine. Immediately add the drained spaghetti to the bowl and toss quickly to coat the pasta evenly in the sauce. Use the reserved pasta water to adjust the consistency of the sauce if needed. The heat from the pasta will gently cook the eggs, creating a creamy sauce.
05
StepServe immediately, seasoned to taste with extra Pecorino-Romano cheese, salt, and freshly ground black pepper. Enjoy!
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Mayra Jenkins
May 4, 2025My family loved this recipe. It's definitely a new favorite.
Giuseppe Bradtke
Mar 17, 2025Followed the recipe exactly, and it was restaurant-quality carbonara.
Emma Volkman
Feb 3, 2025Simple ingredients, incredible flavor. This is how carbonara should be made.
Beulah Collins
Jan 10, 2025I added a little bit of the pasta water at a time, and the sauce was so smooth.
Lorena Toy
Dec 2, 2024The guanciale makes all the difference. So much better than using bacon.
Jerad Kunde
Sep 15, 2024This recipe is amazing! The carbonara turned out perfectly creamy and delicious.
Walter Kris
Sep 15, 2024I was a little nervous about the eggs cooking properly, but it worked out perfectly. Just make sure the pasta is hot!
Mose Mertz
Jul 5, 2024Finally, a true carbonara recipe without cream! Thank you!