Spaghetti Carbonara
The classic Roman pasta — rich, silky, and deceptively simple. Made with just five ingredients, this dish proves that restraint is the highest form of elegance.
Chef Marco Bianchi
Roman cuisine specialist
Prep Time
10 min
Cook Time
20 min
Servings
Difficulty
Medium
Ingredients
0/6 checkedInstructions
Prepare the guanciale
Cut the guanciale into small strips or lardons, about 1cm thick. Place in a cold skillet and render over medium-low heat for 8-10 minutes until golden and crispy. Remove from heat and set aside, reserving the fat.
Make the egg mixture
In a bowl, whisk the egg yolks with most of the grated Pecorino Romano (reserve some for garnish). Add a generous amount of freshly cracked black pepper. The mixture should be thick and creamy.
Cook the pasta
Bring a large pot of salted water to a rolling boil. Cook the spaghetti until al dente — about 1 minute less than the package instructions. Reserve 1 cup of pasta water before draining.
Combine everything
Add the hot drained pasta to the skillet with guanciale. Toss to coat in the rendered fat. Remove from heat, wait 30 seconds, then pour in the egg mixture, tossing vigorously. Add pasta water a splash at a time until silky.
Serve immediately
Divide among warm bowls. Top with the reserved Pecorino, extra black pepper, and a final drizzle of guanciale fat. Serve immediately — carbonara waits for no one.
Nutrition Facts
Per serving
Reviews
3Maria Rossi
2 days ago
Absolutely authentic! The trick of removing from heat before adding the egg mixture makes all the difference. My Roman grandmother would approve.
James Chen
1 week ago
Delicious recipe. I substituted pancetta since I couldn't find guanciale — still turned out amazing. Will try with the real thing next time.
Sophie Laurent
2 weeks ago
This has become my go-to weeknight dinner. Simple ingredients, incredible flavor. The key is really good quality eggs and cheese.
Spaghetti Carbonara
30 min · 4 servings