Craving a taste of Rome? My authentic spaghetti alla carbonara brings the rich flavors of Italy straight to your kitchen. The creamy sauce, crispy guanciale, and sharp Pecorino Romano come together in the most indulgent way, a true Roman classic I never get tired of making.
This recipe is one of four Roman pasta recipes that you should definitely know! Like Cacio e Pepe, Pasta Alla Gricia, and Amatriciana.
Originally published January 2024 and updated May 2025
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Jump to:
- Carbona Recipe Video
- Spaghetti Carbonara Do's and Don'ts
- What ingredients are in a carbonara sauce?
- How to Make Authentic Pasta Carbonara (in 6 Simple Steps)
- Guanciale, pancetta, or bacon in a carbonara?
- Top tips for making the best carbonara
- How to store leftover carbonara?
- FAQ'S
- Some other pasta recipes to enjoy:
- 📖 Recipe
- 💬 Comments
Silky spaghetti, crispy guanciale, and a creamy, cheesy sauce… this is the pasta recipe I could never get tired of. Every bite of authentic carbonara is salty, smooth, and luxurious, the kind of dish that makes you stop and savor every forkful.
I still remember the first time I had real carbonara in Rome, sitting in a tiny trattoria with my husband. The creamy sauce clung to every strand of pasta, the guanciale was perfectly crisp, and the flavor was unlike anything I had ever tasted. It was love at first bite, and I knew this was a recipe I had to learn to make at home.
Now, I make this classic Roman pasta often, and it has become one of my family’s favorites. My friends in Italy eat it at least once a week, and I find myself doing the same. It’s one of those dishes that feels indulgent but comes together with just a few ingredients.
The trick to a perfect carbonara recipe is balance. Too much liquid and it turns runny, too little and it dries out. What you want is that silky, creamy texture that coats the pasta without drowning it. Made with guanciale (or pancetta if you can’t find it), good Pecorino Romano, and black pepper, it’s proof that simple ingredients can make something truly extraordinary.
Carbona Recipe Video
Spaghetti Carbonara Do's and Don'ts
The recipe for a true carbonara is globally celebrated, yet finding an authentic version outside Italy can be challenging. Here's why:
- Cream Is a No-No: In authentic carbonara, cream is never used. Its absence is key as the traditional recipe already achieves a rich and creamy texture. Adding cream not only dilutes the distinct flavors but also makes the dish overly heavy and dense.
- Bacon vs. Guanciale: Substituting bacon for guanciale is a common misstep. Bacon lacks the fat content and unique flavor that guanciale brings, resulting in a sauce that falls short in taste and richness.
- Stick to the Essentials: A genuine carbonara requires just five ingredients: pasta, guanciale, eggs, Pecorino Romano, and black pepper. Adding extras like onions, garlic, or herbs alters the classic taste, steering away from the traditional simplicity that defines carbonara.
Like nonna (my mom) says: Everyone has their carbonara method. And, it's true!
What ingredients are in a carbonara sauce?
Made with just a handful of ingredients. The better the ingredients, the more delicious your pasta will be. It is a simple recipe, so splurge on the cheese. Here is all you'll need for this incredible pasta recipe:
- Pecorino Romano cheese- Invest in a really great quality, aged Pecorino Romano. I do not recommend subbing with any thing called "parmesan", as that is not even a real Parmigiano-Reggiano.
- Eggs: Find the best quality eggs. There are so many brands now that even have the most yellow yolks like those that I can find in Italy. Those eggs cost a bit more, but the sauce will have an even more creamy texture will be even using the best eggs.
- Pepper: Fresh coarsely ground pepper has a richer flavor than pre-ground pepper. You will notice a big flavor difference. Adjust the amount of grinds to your taste.
- Salt: I use coarse sea salt to salt the pasta water. Kosher salt works, as well. The guanciale (or pancetta) + the cheese is salty. So you shouldn't have to add salt to the sauce.
- Cream – Optional. Traditional carbonara does not use any cream. You could add a bit of milk, or half and half, or omit it all together. My Italian mother-in-law does use a touch of cream. I use it sometimes. And sometimes I just add a bit more pasta water. It's up to you!
How to Make Authentic Pasta Carbonara (in 6 Simple Steps)
1. Boil the Pasta
Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, following package directions. Before draining, reserve 1 cup of the starchy pasta water.
2. Crisp the Guanciale (or Pancetta)
While the pasta cooks, sauté guanciale or pancetta in a large skillet over medium-low heat until golden and crispy. Turn off the heat and leave the rendered fat in the pan—it’s essential for flavor.
3. Whisk the Sauce
In a bowl, whisk together the egg yolks, finely grated Pecorino Romano (or Parmigiano-Reggiano), and freshly ground black pepper until smooth.
4. Combine Pasta and Guanciale
Add the drained pasta directly into the skillet with the guanciale. Toss to coat the pasta in the rendered fat.
5. Add the Egg Mixture
Remove the skillet from the heat. Immediately stir in the egg and cheese mixture, tossing quickly and continuously to prevent scrambling. Add reserved pasta water a splash at a time to create a glossy, creamy sauce.
6. Serve and Enjoy
Once the sauce is silky and clings to the pasta, serve immediately. Top with extra Pecorino Romano and black pepper if desired.
Guanciale, pancetta, or bacon in a carbonara?
Let's go over which pork is best for an authentic carbonara. It's not easy to find guanciale and it's totally fine to substitute it with thick-cut bacon or pancetta.
- Guanciale: this is an Italian cured pork cheek (which makes it a type of bacon). It is the ideal and most authentic choice for your carbonara. It is super fatty, full of flavor, and salty. Also, the flavorings used to cure guanciale make the sauce even more flavorful. I have had my suocera's (mother-in-law in Italy) homemade guanciale (in Italy) so many times for a carbonara, that I'm a little spoiled.
- Pancetta: since it's salt-cured, it will have a more pronounced pork flavor than bacon. It tends to be less crispy than guanciale. But it's not a problem if that's all you can get to make the carbonara. Try to find the pancetta that is already diced up. Be sure NOT to buy thin slices of pancetta. Buy a chunk if you can't find it already diced up.
- Bacon: Thick cut American bacon will stay crispy when you cook it up. It has a sweet and smoky flavor. Not the same as guanciale or pancetta, but it could be a good substitute.
Top tips for making the best carbonara
- Trim the guanciale or pancetta: be sure to peel off any plastic on the guanciale or pancetta outside. Trim off the toughest layer before you chop it off. You may find a pre-packaged chopped pancetta (I've never found guanciale already chopped up), so you won't need to do any thing to that.
- Take the skillet of the heat: Before you combine the pasta with the egg sauce, let the skillet cool down a bit. Turn off the heat as soon as you cook the guanciale (or pancetta). Otherwise, the egg yolks will scramble when you add it in.
- No salt in the sauce: the cured meats are soooo salty as they are (as is the cheese!). So no need to salt that sauce. BUT, you must salt the pasta water. .
- Other pasta types: It's fine to use whatever pasta you have on hand. Long pasta is ideal, but you could even make it with a short pasta (if that's all you have in your pantry)...it will still be delicious!
- Save some pasta water: You could ladle out some of the the pasta water into a measuring cup. It will be used to make the sauce.
- Make sure to use quality ingredients to achieve the best tasting pasta
How to store leftover carbonara?
Store in an airtight container for up to 3 – 4 days. Simply reheat the pasta in a saute' pan on medium heat. Loosen up the sauce with a little bit of water.
FAQ'S
The key is timing — combine the hot pasta with the egg and cheese mixture off the heat so the sauce becomes creamy without scrambling.
Traditional Roman carbonara uses guanciale (cured pork cheek). Pancetta is the closest substitute if guanciale is unavailable.
No, authentic carbonara never contains cream. The creaminess comes from the emulsion of eggs, Pecorino Romano, and starchy pasta water.
This happens if the eggs get too hot. Remove the pan from heat before adding the egg mixture and stir quickly to emulsify.
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Some other pasta recipes to enjoy:
- Easy Pasta Puttanesca Recipe
- Slow Cooked Beef Short Ribs Pasta Sauce
- Sicilian Pasta with Cauliflower
- Sicilian Pasta with Ground Chicken
- Bucatini alla Carbonara
- 4 Classic Roman Pasta Recipes
- Oven Baked Bacon-Crispy and Delicious (No Mess!)
📖 Recipe
Easy Carbonara Recipe (15 minutes)
Ingredients
- 3 Tablespoon extra-virgin olive oil
- 6 ounces thickly sliced guanciale or pancetta cut into ¼-inch pieces
- 2 tablespoons coarse salt or kosher salt for the pasta water
- 1 pound spaghetti
- 5 large egg yolks well beaten
- 4 Tablespoons milk optional
- ¾ cup grated Pecorino Romano or Parmigiano-Reggiano
- ½ cup of boiling pasta water ½ cup or more reserved from the cooked pasta
- Freshly ground black pepper to taste
Instructions
- Boil water in a a large pot and add the salt. When the water comes to a boil, add the spaghetti. Stir frequently and cook until it is al dente.
- While the pasta is cooking, cook the guanciale (or pancetta). Drain, reserving the ½ cup of pasta water.
- Heat the olive oil in a large skillet over medium heat until it ripples. Add the guanciale (or pancetta )and cook, stirring often, until crisp. Set the pan aside.
- While the guanciale (or pancetta) is cooking, prep the egg yolks. Beat the eggs with the cheese and set aside.
- Add some freshly ground pepper to taste and stir until thoroughly mixed.
- When the pasta is al dente, drain it (be sure to not drain all of the pasta water out...keep the pasta a little wet). Add the pasta to the pan with the pancetta, then toss in it together using a thong or a wooden spoon.
- Pour in the egg mixture and use tongs or a wooden spoon to combine together. Start pouring in the reserved starchy pasta water. Start with a ½ cup and stir to loosen up the pasta and make a creamy sauce. Add a bit more if it isn't loose and creamy enough. When it glistens and is silky smooth, it's ready.
- Sprinkle generously with pepper and serve at once. If you can't get enough of cheese, sprinkle some more on! Buon Appetito!
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
-
- Trim the guanciale or pancetta: be sure to peel off any plastic on the guanciale or pancetta outside. Trim off the toughest layer before you chop it off. You may find a pre-packaged chopped pancetta (I've never found guanciale already chopped up), so you won't need to do any thing to that.
-
- Take the skillet of the heat: Before you combine the pasta with the egg sauce, let the skillet cool down a bit. Turn off the heat as soon as you cook the guanciale (or pancetta). Otherwise, the egg yolks will scramble when you add it in.
-
- No salt in the sauce: the cured meats are soooo salty as they are (as is the cheese!). So no need to salt that sauce. BUT, you must salt the pasta water. .
-
- Other pasta types: It's fine to use whatever pasta you have on hand. Long pasta is ideal, but you could even make it with a short pasta (if that's all you have in your pantry)...it will still be delicious!
-
- Save some pasta water: You could ladle out some of the the pasta water into a measuring cup. It will be used to make the sauce.
- Make sure to use quality ingredients to achieve the best tasting pasta
Cait says
that looks amazing 🙂 and those desserts look might tasty! haha! great recipe!
Cookin' Canuck says
This is such a wonderful post, Lora. It sounds as though you had some amazing moments with your husband's family - his grandmother sounds like a character! Spaghetti carbonara is such a great comfort dish and you are making me crave a bowl of it right now.
In Katrina's Kitchen says
Welcome home! WHat a wonderful wonderful trip! You are makingmemissItaly - and I've never even been there! lol
Pretend Chef says
A proposal worthy recipe!?! If you didn't know I have a page on my blog titled "I Do Eats" so I need to try this. This is a pasta dish I order out but have never tried to make myself. Yummy!
Mari says
You have me dreaming of Italy. I am glad you had a wonderful time. I am sure you still look beautiful even with those kilos you gained. I will keep posted to see your beautiful mangoes and the desserts you come up with.
Happy Friday 🙂
Pam @ From Apples To Zucchini says
I am sorry that your vacation is over, but am so glad you shared this amazing recipe! I'll be bookmarking it for a special occasion.
Anonymous says
So inspiring. You are lucky to have an MIL who can share such lovely recipes and we are lucky that you blog about it so beautifully.Thank you.
Mrs. Jen B says
Ooooh everything looks amazing. Just another of a million reasons I am going to visit Italy!
So glad I found your blog today 🙂
marifra79 says
Non hai idea da quanto tempo mi piacerebbe farla... ottima! Un abbraccio e buonissima serata
Viviane Bauquet Farre says
So rich and creamy - wonderfully authentic photos too! Thank you for this great post!
Roxana GreenGirl says
Welcome back Lora. Such a wonderful post. Looks like all of you had such a wonderful time. You had me dreaming of my upcoming trip. Can't wait to see my family!!
The spaghetti look amazing, the perfect comfort food!
Carolyn says
I LOVE carbonara! Yours looks fab. Sorry your time in Italy is over, I can imagine how tough that is.
Adora's Box says
Simple and delicious carbonara. Simply delicious! I love watching the Italian travel and cooking shows where they show the town elders expertly make delicious, rustic, local fare. they seem so wise in their ways and their cooking talent and energy never seem to wane. So admirable.
claudia lamascolo says
She so reminds me of my grandmother that passed many years ago. She was from Rome Italy, she use to wear tied up boot shoes, dresses only and braided her hair, She passed at 94. I just can never duplicate the taste of her sauce, it was truly amazing. I so envy you, I am sure you feel sad leaving I would too, but this dish is quite a wonderful memory you made together!
Baking Serendipity says
This looks delicious! You have me ready to pack for a trip to Italy too 🙂 I can see how you will miss this.
Angie's Recipes says
Love carbonara! No wonder you miss Italy ;-))
The Mom Chef says
I love your husband's mother! She looks so much like my Armenian grandmother did (though she always had hers in a French twist). I wish I could be a fly in that kitchen and watch her swirl around, cooking and making all those glorious foods.
You've made my absolute favorite pasta dish, you know. It's my go-to comfort food above all others. And you make it exactly the same way I do (of course, an Italian taught me). 🙂
Susan Lindquist says
It may be poor folk food, but it is one of my very favorite of pasta dishes! I love it with toasted walnuts turned into the pasta too.
Jennifurla says
I have never made this, but I really need too. Looks great
Magic of Spice says
Oh, sounds like you had a wonderful time...I am sure they miss you as well, and thank you for sharing your trip with us 🙂
This is a wonderful carbonara and my kids are crazy for pancetta in everything 🙂
Have a great weekend...
Michael Toa says
I love spaghetti alla carbonara. This looks so mouth-watering! and that tray of desserts look gorgeous.
Erin says
This is my Mom's all time favorite Italian dish! Sounds like a wonderful trip, so jealous! Can't wait to try this, looks amazing!
Maris(In Good Taste) says
You are so blessed to have such a wonderful family to welcome you so warmly. Sounds like you had such a memorable vacation. I have enjoyed sharing it with you through your gorgeous photos.
That's Ron says
wow ...look at all the nonas there cooking... I'll gain that 5 kilos for that anytime
Gloria says
all look amazing! gloria
SweetSugarBelle says
Thank you for sharing. I hadthe most wonderful Easter dinner with an Italian family about eight years ago...it was like nothing this small town Texas girl had experienced...pasta as an apetizer with a sauce I wonder every day how they made...and struffoli...I love that best.
BakingWithoutaBox says
Oh Lord. Everything just sounds so good from your trip. With all of Nonna's good eatin, I'd have gained a ton.
Priscilla - She's Cookin' says
Oh my goodness, Nonna Antonia's homemade salumi looks so delicious and I love the twinkle in her eyes. Nothing better than simple, creamy carbonara, yum! Thanks for sharing some of the food and love from your family visit - I'd be missing it, too.
Chef Dennis says
it looks like you had such a wonderful trip, I'm so happy to hear you got to spend so much time with your family, and that you got to eat so many wonderfull meals! Thank you for posting the carbonara, everyone takes so many liberties with this recipe, to see the classical version as it was meant to me is a joy, I just wish I could have samples a bowl or two!
Lizzy says
Welcome home, Lora!!! Oh, my...I think I'd hide in a closet and never come home if I was you. Loved going along on your journey and culinary adventures...what a blessing to be part of this wonderful family!
Gina says
Next time can I stow away in your suitcase, please. Nonna Antonia is my hero. Sounds like you had a wonderful time, i bet it was hard to leave, not that you don't have an amazing family here, but it's great having two huh. Will have to stow this recipe away for use soon. Welcome home.
-Gina-
Federica says
Le partenze da casa lasciano sempre un po' di trizezza nel cuore, specie quando si vive così lontano. Ma ripreparare questo piatto sarà come sentirsi più vicini ogni volta. Un bacio, buona domenica. A presto
Lauren at Keep It Sweet says
Welcome back! Thank you so much for sharing your trip with us. I think Italy is the best place in the world to gain weight:-) This recipe looks delicious.
Chris says
Between your trip to Italy, and my daughter's trip to Granada this summer, I am a world class traveler LOL
I am jealous of those lovely cured meats that Theresa makes *sighs* (my weakness - well that and romano cheese - GOOD romano, capish?) I was actually contemplating asking my daughter to bring home some Spanish chorizo, but I'm not sure she'd want to stick that in her checked bag with all her clothes LOL.
Megan and Giacomo look adorable. You've now given me another place to visit besides Venice and Moltepulciano - Rimini!
I love carbonara - I wish I could find decent pancetta here. I may have to make the trek into Little Italy in Baltimore in order to experience an inkling of what you tasted in Italy 🙂 Glad you had such a great time with family and friends!
*I think all grandmas are alike* My daughter is staying in a host home in Granada with a 70 year old Spanish woman who keeps telling her "Comer! Comer!" and gives her HUGE hunks of breakfast bread and sandwiches - she keeps saying "¿Cuánto pesa?" LOL She thinks my daughter needs to gain about 5 kilos as well - Maybe that's the magic number for all grandmas 🙂
Anna and Liz Recipes says
HI Lora !
I just found your blog and love your recipes!
We too cook Italian recipes but mostly from southern Italy! This looks amazing! We love carbonara! We too travel to Italy often! This summer, our cousins arrive for the month of August! 🙂 Anna
Sandra says
Ohhh what a great post Lora.. every time when i come here I just kick back and enjoy reading!!
I think you should write a book about her, I can imagine what a life stories she has in her pocket:))..
Everything looks absolutely mouthwatering..and now welcome back!!!
Kate@Diethood says
It amazes me how similar our cultures are... from mangia mangia to sharing their wisdom, history, etc... Every Grandma in Macedonia looks like Nonna Antonia... and they all think I need to gain 5 kilos, at least! 🙂
P.S. I am making your spaghetti carbonara as I am typing this... can't wait to eat! xoxo
Courtney says
At least you can savor the memories 😉 Ahhh how I'd love to visit Italy!
Lo-mo says
You officially have me wanting to go back to Italy!! Perhaps we should arrange a blogger field trip!
Lindsay @Eat, Knit, Grow says
Yum! What an amazing visit! Everything looks so delicious.
kita says
Look at those beautiful cured meats! My goodness if thats not a picture of heaven right there. Next time you shove me in that suitcase - I'll be quiet, I promise, I'll just eat like a pig!
I love spaghetti carbonara and this one looks so homey and delicious. Im drooling over here!
Sandra says
So happy you had a wonderful time on your holiday.
max says
OMG SO GOOD! Great recipe it’s one of my new favorites
Lora says
Hi Max-SO happy you enjoyed the carbonara!! Thanks for letting us know:)