There's something irresistible about the simplicity of an authentic Italian pasta carbonara recipe. This Roman classic relies on just a handful of quality ingredients to create a dish that's both comforting and sophisticated. Ready in under 30 minutes, carbonara is the perfect example to show that Italian cooking is all about doing more with less!
This authentic Italian pasta carbonara recipe is the one we pull out on a weeknight when we want something that feels fancy without a lot of effort. Sometimes we'll go with our easy avocado pasta for the same reason, and we serve both with a delicious stuffed garlic bread.
Jump to:
Ingredients
- 16 oz spaghetti (or bucatini)
- 4 oz guanciale, diced into small cubes (pancetta can be used if you can't find guanciale)
- 4 large eggs (use just the yolks for a richer, silkier sauce, or 2 whole eggs + 2 yolks for a lighter dish)
- 1 cup Pecorino Romano cheese, finely grated (use freshly grated, not pre-shredded)
- 1 teaspoon freshly ground black pepper
- Kosher salt
- Prosciutto (optional and not part of an authentic pasta carbonara recipe)
Step-by-Step Instructions
- Prepare the pasta water: Bring a large pot of water to a boil and season it generously with kosher salt. It should taste like the sea!
- Cook the pasta: Add the spaghetti (or bucatini) and cook until it's al dente according to package directions. Before draining the pasta, reserve about 1 cup of the starchy pasta water.
- Cook the guanciale: While the pasta cooks, place the diced guanciale in a large skillet over medium heat. Cook it until the fat renders and it's crispy, about 5-7 minutes. Remove it from heat but leave the rendered fat in the pan.
- Make the egg and cheese mixture: In a medium bowl, whisk together the egg yolks (or whole egg + yolk combination), finely grated Pecorino Romano, and a generous amount of freshly cracked black pepper until it forms a thick paste.
- Combine pasta and guanciale: Add the drained pasta directly to the skillet with the guanciale and toss it to coat it in the rendered fat. Allow it to cool for about a minute so the eggs don't scramble when you add them.
- Create the sauce: Pour the egg and cheese mixture over the pasta while tossing quickly and continuously so the eggs don't scramble. Add small amounts of the reserved pasta water as needed until a silky sauce coats every strand of pasta.
- Add prosciutto: We like to add torn pieces of prosciutto just before serving, but this is entirely optional. This is not part of an authentic Italian pasta carbonara recipe, so if you want to keep its authenticity, feel free to skip this step.
- Serve it immediately: Plate the pasta and finish with extra Pecorino Romano and freshly cracked black pepper.
Equipment Needed
We like to gather all of our ingredients (mise en place) before beginning a recipe, but it's also a good idea to have all of the equipment you'll need ready to go, too. Here's a list of everything you'll need so you're ready to go before you begin the recipe:
- Large pot
- Large skillet or sauté pan
- Mixing bowl
- Whisk or fork
- Wooden spoon or heatproof spatula
- Tongs
- Measuring cups & spoons
- Box grater or microplane
- Colander or pasta strainer
- Ladle
Tips for the Best Carbonara
- Use guanciale if you can find it: Pancetta or bacon are fine in a pinch (and they're delicious!), but guanciale is what gives this authentic Italian pasta carbonara recipe its incredible flavor.
- Grate your own cheese: Freshly grated cheese has a much better flavor and texture, so take the extra minute and get out that grater.
- Use reserved pasta water: The starchy water is the key to creating a silky sauce. Add it gradually when you're tossing the pasta (you might not need it all).
- Temper the eggs: Remove the pan from from the heat and allow it to cool slightly before adding the egg mixture. The warmth of the pasta will cook the eggs gently without scrambling them, which is how you'll get a luscious, creamy sauce.
- Work quickly: Toss the pasta with the eggs as quickly as possible, which will also help prevent the eggs from scrambling.
- Cook the pasta just to al dente: The texture of al dente pasta helps the sauce cling to the noodles.
- Season carefully: Guanciale and Pecorino Romano are naturally salty, so go easy on any added salt to make sure you don't overseason. Taste before adjusting, especially if you add prosciutto at the end (you likely won't need any added salt).
- Use freshly cracked black pepper: This makes a huge difference! You want "cracked" pepper, not ground.
- Serve it immediately: Carbonara doesn't wait! It's best enjoyed as soon as it's ready so the sauce stays nice and smooth.
Substitutions
- Guanciale: While guanciale is the traditional and authentic choice, it can be hard to find outside of specialty shops. Pancetta is the closest substitute since it also comes from pork belly and has a similar fat content. If neither is available, prosciutto can work in a pinch, though it's leaner and less fatty, so the sauce will be slightly different. Bacon may also be used, but use thick-cut, unsmoked bacon to keep the flavors closer to authentic.
- Cheese: Pecorino Romano is the authentic choice. If you can't find it, a blend of Pecorino and Parmesan will work, too. You can also go with all Parmesan but the flavor will me more mild.
- Pasta: Spaghetti is the most traditional, but you can also use bucatini, rigatoni, or even fettuccine.
- Eggs: You can add extra yolks for a richer sauce. If you like a really creamy sauce, replace one whole egg with two yolks.
Storage and Reheating
- Storage: Carbonara is always best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Freezing: Don't freeze your carbonara. The eggs and cheese sauce will separate.
- Reheating: Reheat it very gently to prevent scrambling the eggs. Place the pasta in a skillet over low heat, add a tablespoon or two of water, broth, or even a drizzle of olive oil, and toss it until it's just warmed through. Stir it constantly and keep the heat low.
- Skip reheating altogether: Carbonara is delicious as a chilled pasta salad!
Frequently Asked Questions
Is carbonara supposed to have cream?
Traditional, authentic carbonara does not contain cream. The creamy texture comes from the emulsion of eggs, Pecorino Romano (or Parmesan), guanciale, and a splash of starchy pasta water. Some modern versions use cream, but an authentic Italian pasta carbonara recipe does not use any type of cream or dairy.
What's the difference between guanciale and pancetta?
Guanciale is made from pork cheek and has more fat. Pancetta is pork belly, with a milder flavor and slightly less fat. Guanciale is the traditional choice for carbonara, but pancetta is a good substitute.
Can I use bacon instead of guanciale?
Bacon is smoked, unlike guanciale or pancetta, so it adds a smokier flavor that will change the flavor of the overall dish. Pancetta is a closer substitute, but bacon will still make a tasty carbonara.
What pasta is best for carbonara?
Spaghetti is the classic choice (we like using a thick spaghetti), but bucatini, rigatoni, or fettuccine will also work. The key is choosing a pasta shape that can hold the sauce.
How do I keep the eggs from scrambling?
Make sure to remove the pan from the heat before adding the egg and cheese mixture, then stir it quickly and constantly while you slowly incorporate the hot pasta water. This will create a creamy sauce instead of scrambled eggs.
Can I make carbonara ahead of time?
We don't recommend it because the sauce will lose its silky texture if it's stored too long. If you need to prep it ahead, you can cube the guanciale or pancetta, grate the cheese, and whisk the egg mixture in advance, then cook everything just before serving.
Summarize this content and save it for later
Related
Looking for more pasta recipes like this one? Try these:
Pairings
These are the dishes we like to serve with this authentic Italian pasta carbonara recipe:
Authentic Italian Pasta Carbonara Recipe
This easy recipe comes together in under 30 minutes from start to finish!
Ingredients
- 16 ounces spaghetti (or bucatini)
- 4 ounces Guanciale, diced into small cubes (or pancetta)
- 4 large eggs (use the yolks only for a richer, silkier sauce, or 2 whole eggs + 2 yolks if you prefer a slightly lighter texture)
- 1 cup Pecorino Romano cheese, finely grated (use freshly grated, not pre-shredded)
- 1 teaspoon freshly ground black pepper (adjust to taste, freshly cracked is best)
- Kosher salt, for the pasta water
- 4 ounces torn prosciutto (optional; see notes)
Instructions
- Bring a large pot of water to a boil and season it generously with kosher salt.
- Add the spaghetti (or bucatini) and cook until it's al dente according to package directions. Before draining the pasta, reserve about 1 cup of the starchy pasta water.
- While the pasta cooks, place the diced guanciale in a large skillet over medium heat. Cook it until the fat renders and it's crispy, about 5-7 minutes. Remove it from heat and do not remove the fat in the pan.
- In a medium bowl, whisk together the egg yolks (or whole egg + yolk combination), finely grated Pecorino Romano, and a generous amount of freshly cracked black pepper until it forms a thick paste.
- Add the drained pasta directly to the skillet with the guanciale and toss it to coat it in the fat. Allow it to cool for about a minute so the eggs don't scramble when you add them.
- Pour the egg and cheese mixture over the pasta while tossing quickly and continuously so the eggs don't scramble. Add small amounts of the reserved pasta water as needed until a silky sauce coats every strand of pasta.
- Plate the pasta and finish with extra Pecorino Romano and freshly cracked black pepper.
Notes
We like to add torn pieces of prosciutto just before serving, but this is entirely optional. This is not part of an authentic Italian pasta carbonara recipe, so if you want to keep its authenticity, feel free to skip this step.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 590Total Fat: 31gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 249mgSodium: 2248mgCarbohydrates: 46gFiber: 2gSugar: 2gProtein: 30g
This data was provided and calculated by Nutritionix.
She is also a professional food photographer who specializes in editorial, portrait food photography and styling.
- Mexican Spaghetti Squash - December 29, 2025
- Spicy Cheese Fritters - Deep or Air Fry - December 23, 2025
- Apple Pull-Apart Bread - December 13, 2025