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Carbonara (real)
5 from 218 votes

Carbonara (real)

Carbonara (real) features guanciale, eggs, finely shredded parmigiano reggiano, and black pepper combined with spaghetti to deliver a creamy pasta without the use of cream. The rendered fat from guanciale coats the pasta, while the egg and cheese mixture forms a smooth sauce when mixed with reserved pasta water. This traditional method yields a rich yet light texture and a savory flavor profile.

Prep Time
5 mins
Cook Time
15 mins
Servings: 4
Course: Main Course
Cuisine: Italian

Ingredients

  • 175g/6 oz Guanciale weight after skin removed (Note 1, or pancetta or block bacon
  • 2 egg Note 2, large
  • 2 egg Note 2, yolk
  • 100g/3.5 oz parmigiano reggiano , finely shredded (or pecorino romano, sub parmesan, Note 3)
  • 1/4 tsp black pepper
  • 400g/14 oz spaghetti
  • 1 tbsp kosher salt for cooking pasta, cooking salt
  • 1/2 cup pasta cooking water
  • 1 garlic finely minced (optional, Note 4, clove
Garnish (optional):
  • parsley , finely chopped
  • parmigiano reggiano

Instructions

    Cup of Yum
  1. Guanciale - Cut into 0.5cm / 1/5" thick slices then into batons.
  2. Carbonara sauce - Place eggs and yolks in a large bowl. Whisk to combine. Then stir in the parmesan and pepper.
  3. Cook pasta - Bring 4 litres (4 quarts) of water to the boil with the salt. Add pasta and cook per the packet directions.
  4. Reserve pasta water - Just before draining, scoop out 1 cup of pasta cooking water, then drain the pasta.
  5. Cook guanciale - While the pasta is cooking, place guanciale in a non stick pan over medium high heat. Cook for 4 to 5 minutes until golden. No oil needed - as the guanciale heats up, the fat will melt so it fries in its own fat. If using garlic, add it in the last minute.
  6. Pasta in pan - Tip the hot pasta into the pan and toss to coat in guanciale fat.
  7. Mix pasta in sauce - Transfer the pasta and any residual fat in the pan into the bowl with the egg. Add 1/2 cup (125 ml) pasta cooking water. Stir vigorously using the handle of a wooden spoon for 1 minute and watch as the sauce transforms from watery to creamy and clings to the pasta strands!
  8. Serve - Transfer into warm bowls. Serve immediately, garnished with a little extra parmigiana reggiano if desired, and a pinch of black pepper and finely chopped parsley.

Notes

  • Use bacon as a substitute for guanciale and parmesan instead of parmigiano reggiano for a budget-friendly but still flavorful version.
  • Guanciale is cured pork with stronger flavor and more fat than pancetta or bacon; use streaky bacon or pancetta if unavailable.
  • Large eggs (55-60g) ensure the right sauce consistency; leftover egg whites can be saved for other uses.
  • Freshly finely shred the parmesan or pecorino for better melting; avoid pre-grated cheese.
  • Garlic is optional and not traditional but adds an extra flavor layer if desired.
  • Best served fresh, but leftovers keep up to 3 days; avoid reheating excessively to maintain sauce texture.