Pasta Carbonara is one of the most beloved Italian dishes, known for its creamy, velvety sauce made with eggs, Pecorino Romano cheese, and crispy guanciale. Tossed with perfectly cooked spaghetti and finished with a touch of freshly cracked black pepper, this classic Roman recipe is the ultimate comfort food — simple, rich, and irresistibly delicious.
Authentic Pasta Carbonara
The creamy homemade sauce is flavorful and has a nice texture because the eggs give richness to this sauce. I’ll give you some tricks and tips on how to make it smooth and not chunky.
I remember falling in love with pasta carbonara when I was a kid, and my mission ever since has been to make the homemade Spaghetti carbonara recipe. I was unaware that for this meal, I only needed a few ingredients. Pecorino Romano cheese or Parmesan cheese (I highly suggest using Pecorino Romano, because it is not Carbonara if it’s not Pecorino, but if you can’t get it, use Parmesan), savory pancetta and garlic. Minced garlic and crispy bacon are the base of this sauce.
The trick, not to mess up the cheese sauce is the eggs should not be scrambled. And to do this, you’ll need to keep the temperature of the stove lower, and constantly stir and watch out so the stove is not too hot. You should know that the eggs curdle somewhere between 144 – 157 degrees Fahrenheit.
Also, add a bit of hot water from the cooked pasta gradually and stir. This will help improve the elasticity of the eggs and will make it harder to cloth together.
A hot water bath is perfect to finish the sauce, instead of heating it directly on the stove.
Ingredients
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32 ounces water (about 1 quart)
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1 tbsp salt
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8 ounces spaghetti (or your favorite pasta)
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1 tbsp olive oil
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6–8 slices guanciale or thick-cut bacon, diced
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5 cloves garlic, minced
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½ cup peas (optional)
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2 whole eggs
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1 cup Pecorino Romano cheese, finely grated
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2 tsp parsley, minced (optional, for garnish)
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Freshly ground black pepper, to taste
Instructions
1. Boil the Pasta
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Bring a large pot of water to a boil. Add salt and cook the pasta until al dente (about 9–10 minutes, or according to package directions).
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Before draining, reserve 1 cup of pasta water for the sauce.
2. Cook the Guanciale (or Bacon)
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While the pasta cooks, heat olive oil in a large skillet over medium heat.
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Add the diced guanciale or bacon and cook until golden and crispy, about 5–6 minutes.
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Add the garlic and sauté for about 30–60 seconds, just until fragrant.
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If using peas, add them to the pan and cook for another 30 seconds.
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Remove the skillet from heat to prevent the garlic from burning.
3. Make the Egg and Cheese Mixture
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In a large bowl, whisk together the eggs, grated Pecorino Romano, and a generous pinch of freshly cracked black pepper until smooth.
4. Combine Pasta and Sauce
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Return the skillet with the guanciale to low heat. Add the drained pasta and toss to coat in the rendered fat.
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Remove the pan from the heat and slowly pour in the egg-cheese mixture, tossing constantly to create a creamy sauce.
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Add reserved pasta water, 1–2 tablespoons at a time, until the sauce is silky and clings to the pasta.
5. Serve
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Plate the pasta immediately.
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Garnish with extra Pecorino Romano, a sprinkle of fresh parsley (optional), and freshly ground black pepper.
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Serve hot and enjoy your creamy, authentic carbonara.
Tips for Success
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Temperature control is key: Add the egg mixture off the heat to avoid scrambling the eggs.
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Use guanciale for the most authentic flavor, but pancetta or thick-cut bacon works as a substitute.
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Add pasta water gradually for perfect creaminess — you may not need the full cup.
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Carbonara is best enjoyed immediately; it doesn’t reheat well.
Timing
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Prep Time: ~10 minutes
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Cook Time: ~15 minutes
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Total Time: ~25 minutes
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