Carbonara Recipe
Classic spaghetti carbonara with crisp guanciale, Pecorino Romano, eggs and black pepper in a glossy sauce made without added cream.
Contains: Egg · Milk · Wheat
This recipe contains egg, milk and wheat. Readers with food allergies should check the labels of the pasta, cured pork and cheese they actually use.
WHY IT WORKS
Why This Recipe Works
01
Use Residual Heat
Tossing the egg and cheese mixture with the hot pasta off the heat thickens the sauce gently without scrambling the eggs.
02
Build an Emulsion
Starchy pasta water helps the eggs, Pecorino and rendered guanciale fat come together into a glossy sauce that clings to the spaghetti.
03
Render the Guanciale
Cooking the guanciale slowly gives it crisp edges while releasing flavorful fat that becomes part of the finished carbonara sauce.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
Method
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Bring a large pot of water to a boil. Add the kosher salt and keep the water at a steady boil while you prepare the sauce ingredients.
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Put the guanciale in a cool large skillet and set it over medium-low heat. Cook for about 6 to 8 minutes, stirring occasionally, until the fat has rendered and the edges are crisp. Remove the skillet from the heat, leaving the guanciale and rendered fat in the pan.
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In a medium bowl, whisk the eggs, egg yolks, Pecorino Romano and black pepper until evenly combined into a thick mixture.
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Add the spaghetti to the boiling water and cook until just al dente according to the package timing. Before draining, reserve 1 US cup of the starchy pasta water.
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Drain the spaghetti and immediately add it to the skillet with the guanciale. Toss for about 30 seconds to coat the pasta in the rendered fat, then make sure the skillet is off the heat.
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Add the egg-and-cheese mixture and 1/4 US cup of the reserved pasta water. Toss continuously with tongs until the sauce turns smooth and glossy and coats the spaghetti. Add more pasta water 1 tablespoon (tbsp) at a time as needed. If the sauce remains very loose, return the skillet to the lowest heat for only a few seconds while tossing constantly, then remove it again.
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Divide the carbonara among warm bowls and serve immediately with a little extra Pecorino Romano and black pepper.
COOKING GUIDANCE
Practical Cooking Notes
Make Ahead
Cut the guanciale and grate the Pecorino Romano up to 1 day ahead and refrigerate them separately. Whisk the egg mixture shortly before cooking, then cook and sauce the spaghetti just before serving.
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Dietary options
Make This Recipe Work for You
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Make It Gluten-Free
Change the following ingredient:
Replace12 ounces (oz) dried spaghetti
With12 ounces (oz) dried gluten-free spaghetti
Replace340 grams (g) dried spaghetti
With340 grams (g) dried gluten-free spaghetti
Use the same weight or count of a gluten-free equivalent and follow its package cooking time.
For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.
Recipe Notes
Ingredient Notes
Guanciale, Pecorino Romano, eggs and black pepper provide the defining flavor of this carbonara. Grate the cheese very finely so it melts quickly, and keep the rendered guanciale fat in the skillet because it helps form the sauce.
Useful Substitutions
Pancetta can replace the guanciale in the same quantity for a milder result. If Pecorino Romano is too sharp for your taste, replace up to half with finely grated Parmesan; bacon will work in a pinch but gives the dish a noticeably smokier flavor.
INGREDIENT QUALITY
Quality Note
Finely grate the Pecorino Romano so it melts quickly, and add the egg mixture only after the skillet is off the heat. The residual heat from the pasta should thicken the sauce without scrambling the eggs.
SPEND LESS
Cost-Saving Tip
Buy only the amount of guanciale you need if it is available from a deli counter, and grate Pecorino Romano from a wedge rather than buying more pre-grated cheese than the recipe requires.
COOKING TIPS
Tips
Grate the Cheese Finely
A very fine grate melts into the egg mixture more readily and makes a smoother sauce with fewer clumps.
Render Slowly
Start the guanciale in a cool skillet and use medium-low heat so the fat renders before the outside becomes too dark.
Work Off the Heat
Remove the skillet from the burner before adding the egg mixture. The hot pasta provides enough heat to thicken the sauce while reducing the risk of scrambled eggs.
Serve Immediately
Carbonara is at its glossiest and creamiest straight from the skillet. Have the bowls ready before you combine the pasta and sauce.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Refrigerate leftover carbonara within 2 hours in a covered container and use it within 3 days. The sauce will thicken as it chills.
Freezing
Freezing is not recommended. The egg-and-cheese sauce can separate and the spaghetti tends to soften after thawing and reheating.
Reheat on the Stovetop
Put the carbonara in a skillet with a small splash of water and warm gently over low heat, tossing often, until hot throughout. Avoid high heat, which can make the sauce grainy.
Reheat in the Microwave
Cover a portion and microwave at reduced power in 30-second intervals, stirring between intervals, until hot throughout. Add a small splash of water if the pasta seems dry.
ESTIMATED PER SERVING
Nutrition
1 of 4 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Carbonara FAQs
Does carbonara use cream?
No. This classic spaghetti carbonara gets its creamy texture from eggs, finely grated Pecorino Romano, rendered guanciale fat and starchy pasta water rather than added cream.
How do I stop the eggs from scrambling?
Take the skillet off the heat before adding the egg mixture, toss continuously and loosen the sauce with reserved pasta water. If it needs more thickening, return it to very low heat only briefly while continuing to toss.
Can I use bacon instead of guanciale?
You can, but bacon makes the carbonara smokier and less like the classic version. Pancetta is a closer substitute if guanciale is unavailable.
What cheese is best for carbonara?
Pecorino Romano gives the sauce its characteristic salty, tangy flavor. You can replace up to half with Parmesan for a milder sauce, but finely grate whichever cheese you use.
Can I make carbonara ahead of time?
Carbonara is best cooked and served immediately. You can cut the guanciale and grate the cheese ahead, but cook the spaghetti and combine the sauce just before serving.
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