Spaghetti alla Carbonara
Few dishes showcase the beauty of Italian simplicity better than Spaghetti alla Carbonara. With just a handful of ingredients, this Roman classic transforms pasta, eggs, cheese, and guanciale into one of Italy’s most beloved recipes.
Italian Translation: None – it’s already Italian!
Region of Origin: Lazio. Specifically, Rome.
Wine Pairing Suggestion: Trebbiano
Category: First Course (‘Primi’)
Michelle’s Cucina
A note from my kitchen to yours.
Originating in Rome, the capital of Lazio, Carbonara is a true classic.
At first glance, the recipe seems almost too simple—pasta, eggs, cheese, black pepper, and guanciale. But the magic is in the technique. Timing, temperature, and a little confidence are what transform those ingredients into the silky sauce Carbonara is known for.
The lesson in this recipe is simple: a handful of ingredients shine best when technique leads the way.
What You’ll Need to Make SPAGHETTI ALLA CARBONARA:
- Spaghetti
- Egg Yolks
- Parmesan Cheese
- Guanciale (preferred), Pancetta, or thick-cut Bacon
- Pepper
Equipment & Tools for SPAGHETTI ALLA CARBONARA:
- Large Pasta Pot
- Large Saucepan
- Medium Mixing Bowl
- Tongs
- Ladle & Carving Fork for plating
How to Make SPAGHETTI ALLA CARBONARA:
Step 1: Prepare Water.
Bring 4–5 quarts of water to a rolling boil in a large pasta pot. Add 1–1½ Tablespoons sea salt and cook the spaghetti 2 minutes less than the package directions.
Step 2: Prepare Guanciale.
Meanwhile, prepare the sauce components. Dice the guanciale into small strips or cubes. In a large saucepan over medium-high heat, cook until crispy and the fat has rendered, about 5–6 minutes.
Step 3: Prepare Egg Sauce.
In a medium mixing bowl, whisk together the egg yolks, black pepper, Parmesan cheese, and ¼ cup pasta water until smooth.
Step 4: Combine.
When the spaghetti is al dente, transfer it directly to the saucepan with the guanciale using tongs. Toss for about 1 minute to coat the pasta in the rendered fat. Remove the pan from the heat. Add the egg mixture while continuously tossing the pasta until a silky sauce forms and coats each strand. If needed, add an additional splash of pasta water to loosen the sauce.
How to Serve SPAGHETTI ALLA CARBONARA:
- Serve immediately with additional Parmesan cheese and freshly cracked pepper.
- Garnish with a Parmesan crisp for extra texture.
- Pair with a crisp Trebbiano or Soave.
La Vita, Simplified:
- Avoid Scrambled Eggs
- The key to Carbonara is controlling the heat. Remove the pan completely from the burner before adding the egg mixture. For extra insurance, hold the pan slightly off the stovetop while tossing continuously. The residual heat from the pasta is enough to create a silky sauce without scrambling the eggs.
- Additional Tips
- Reserve extra pasta water before draining—the starch helps create a smooth sauce
- Work quickly once the pasta is cooked. Carbonara waits for no one.
- Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
SPAGHETTI ALLA CARBONARA
Equipment
- Large Pasta Pot
- Large Saucepan
- Medium Mixing Bowl
- Tongs
- Ladle & Carving Fork for plating
Ingredients
- ½ pound Spaghetti
- 2 Egg Yolks
- ¾ cup shredded Parmesan Cheese
- 2 ounces Guanciale (preferred) - or Pancetta, or thick-cut Bacon
- ⅛ teaspoon Pepper
Instructions
- Bring 4–5 quarts of water to a rolling boil in a large pasta pot.
- Add 1–1½ Tablespoons sea salt and cook the spaghetti 2 minutes less than the package directions.
- Meanwhile, prepare the sauce components.
- Dice the guanciale into small strips or cubes. In a large saucepan over medium-high heat, cook until crispy and the fat has rendered, about 5–6 minutes.
- In a medium mixing bowl, whisk together the egg yolks, black pepper, Parmesan cheese, and ¼ cup pasta water until smooth.
- When the spaghetti is al dente, transfer it directly to the saucepan with the guanciale using tongs. Toss for about 1 minute to coat the pasta in the rendered fat.
- Remove the pan from the heat. Add the egg mixture while continuously tossing the pasta until a silky sauce forms and coats each strand.
- If needed, add an additional splash of pasta water to loosen the sauce.
- Serve immediately with additional Parmesan cheese and freshly cracked pepper.
- Buon Appetito!
Notes
- Finish with additional Parmesan cheese and freshly cracked black pepper.
Garnish with a Parmesan crisp for extra texture.
Pair with a crisp Trebbiano or Soave.
- Avoid Scrambled Eggs
- The key to Carbonara is controlling the heat. Remove the pan completely from the burner before adding the egg mixture. For extra insurance, hold the pan slightly off the stovetop while tossing continuously. The residual heat from the pasta is enough to create a silky sauce without scrambling the eggs.
- Additional Tips
- Reserve extra pasta water before draining—the starch helps create a smooth sauce.
- Work quickly once the pasta is cooked. Carbonara waits for no one.
- Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
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