Spaghetti alla Carbonara
Few dishes capture the elegance of Roman cooking better than Spaghetti alla Carbonara. Made with just a handful of ingredients, it’s a recipe that rewards good technique, creating the silky sauce that has made it one of Italy’s most iconic pasta dishes.
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Italian Translation: None – it’s already Italian!
Region of Origin: Lazio. Specifically, Rome.
Wine Pairing Suggestion: Trebbiano
Category: First Course [‘Primo’]
Michelle’s Cucina
A note from my kitchen to yours.
Originating in Rome, the capital of Lazio, Spaghetti alla Carbonara is one of Italy’s most iconic pasta dishes—and one that taught me the value of technique. The ingredient list is wonderfully short, but getting that silky, creamy sauce without scrambling the eggs takes a little practice. Don’t let that intimidate you. Once it clicks, it’s one of the most satisfying recipes you’ll ever master.
Why this recipe works:
The secret isn’t adding more ingredients—it’s learning the technique. Timing, temperature, and a little confidence transform eggs, Pecorino Romano, guanciale, and pasta water into the silky, luxurious sauce Carbonara is famous for.
Ingredients for SPAGHETTI ALLA CARBONARA:
Full measurements in the recipe card below.
- Spaghetti
- Egg Yolks
- Parmesan Cheese
- Guanciale (preferred), or Pancetta, or thick-cut Bacon
- Black Pepper
recommended kitchen tools:
- Large Pot
- Large Sautè Pan (with high sides)
- Medium Mixing Bowl
- 12-inch Tongs
- Wooden Spoon
- Whisk
- Optional: 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:
Kitchen Favorite: A pasta pot with an insert makes transferring pasta quick while helping you save plenty of pasta water.
Kitchen Tool: Silicone-tipped tongs make tossing Carbonara much easier without damaging your cookware.
Kitchen Tip: Remove the pan completely from the heat before adding the egg mixture. The residual heat from the pasta is all you need for a silky sauce.
SPAGHETTI ALLA CARBONARA
Equipment
- Large Pot
- Large Sautè Pan (with high sides)
- Medium Mixing Bowl
- Tongs
- Wooden Spoon
- Whisk
- (Optional) Ladle & Carving Fork for plating
Ingredients
- ½ pound Spaghetti
- 2 Egg Yolks
- ¾ cup Parmesan Cheese - grated
- 2 ounces Guanciale (preferred) - or Pancetta, or thick-cut Bacon
- ⅛ teaspoon Black Pepper
Instructions
Cook the Pasta:
- Bring 4–5 quarts (16–20 cups) of water to a rolling boil in a large pot.
- Add 1–1½ Tablespoons sea salt and cook the pasta 2 minutes less than the package directions.
While the Pasta Cooks, Prepare the Sauce:
- Dice the guanciale into small strips or cubes. In a large sautè pan (with high sides) on 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. Set aside.
Combine Pasta & Sauce:
- Reserve ½ cup pasta water, then drain the pasta and add to pan with guanciale. 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 with tongs 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
- Serving Note & Special Instructions:
- Remove the pan from the heat before adding the egg mixture to prevent scrambling.
- Serve immediately with extra Pecorino Romano and freshly cracked black pepper.
- Michelle’s Kitchen Recommendations:
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