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Creamy carbonara pasta is served in warm bowls on the white marble cooktop, garnished with extra Parmesan, black pepper, and parsley if desired. The pasta is ready to be enjoyed immediately.

Carbonara Recipe

Classic Spaghetti Carbonara is a rich and creamy Italian pasta dish featuring guanciale, eggs, and Parmigiano-Reggiano. Perfectly simple and packed with flavor, it's a timeless comfort meal.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 660 kcal

Equipment

  • Large pot for boiling pasta
  • Non-stick pan
  • Large mixing bowl
  • Wooden Spoon or Spatula
  • Measuring cups and spoons
  •  Colander for draining pasta

Ingredients
  

  • 175 g/6 oz guanciale pancetta or block bacon, weight after skin removed
  • 2 large eggs
  • 2 egg yolks
  • 100 g/3.5 oz parmigiano reggiano finely shredded (or pecorino romano, sub parmesan)
  • 1/4 tsp black pepper
  • 400 g/14 oz spaghetti
  • 1 tbsp cooking/kosher salt for cooking pasta
  • 1/2 cup pasta cooking water
  • 1 garlic clove finely minced (optional, Note 4)
  • Garnish optional:
  • Parsley finely chopped
  • Parmigiano reggiano

Instructions
 

  • Prepare the guanciale: Cut it into 0.5cm thick batons.
    A cutting board on the white marble cooktop displays guanciale (or pancetta/block bacon) cut into 0.5cm thick batons. The pieces are neatly arranged, ready for cooking.
  • Make the sauce: In a large bowl, whisk eggs and yolks, then mix in parmesan and black pepper.
  • Cook pasta: Boil 4 liters of water with 1 tbsp salt. Add spaghetti and cook per package directions. Reserve 1 cup of pasta water before draining.
    A large pot of boiling water sits on the white marble cooktop, with 1 tablespoon of salt added. Spaghetti is being placed into the pot, cooking per package directions, with a cup of pasta water reserved for later before draining.
  • Cook guanciale: In a non-stick pan over medium-high heat, cook guanciale for 4-5 minutes until golden and crispy. Add garlic in the last minute if desired.
    A non-stick pan on the white marble cooktop cooks guanciale over medium-high heat, turning golden and crispy. Finely minced garlic is added in the last minute of cooking for extra flavor.
  • Combine pasta with guanciale: Add drained pasta to the pan, tossing to coat in the guanciale fat.
    The drained pasta is being added to the pan with guanciale on the white marble cooktop. The spaghetti is tossed in the flavorful guanciale fat, coating each strand evenly.
  • Mix with sauce: Transfer pasta to the bowl with egg mixture, adding 1/2 cup reserved pasta water. Stir vigorously until the sauce becomes creamy and clings to the pasta.
    The pasta is transferred from the pan to a bowl with the egg mixture on the white marble cooktop. Reserved pasta water is added gradually as the pasta is stirred vigorously until the sauce becomes creamy and clings to each strand.
  • Serve: Divide into warm bowls, garnish with extra parmesan, black pepper, and parsley if desired. Serve immediately.