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0 from 21 votes

Spaghetti alla Carbonara

Spaghetti alla Carbonara is a classic Italian pasta dish hailing from Rome. It only requires 5 ingredients (plus salt for the pasta water) and takes less than 30 minutes to make from start to finish. It's perfect for any weeknight when you're craving pure comfort.

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 4 servings
Calories: 577 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 4 large eggs at room temperature
  • 1 cup freshly grated Parmigiano-Reggiano cheese or ⅔ cup freshly grated Pecorino Romano cheese
  • 1 teaspoon coarsely ground black pepper
  • kosher salt for pasta water
  • 1 pound Spaghetti
  • 8 ounces guanciale, bacon, or pancetta, diced
  • 4 cloves garlic, minced (optional)

Instructions

    Cup of Yum
  1. Beat the eggs with the cheese and black pepper. The mixture should be fairly thick. Set aside.
  2. Bring a pot of salted water to a boil. Add the spaghetti and cook to al dente. Drain.
  3. While the pasta is cooking, add the guanciale to a cold skillet and heat over medium heat, stirring occasionally, until it's crisp, about 8 to 10 minutes. Add the garlic (if using) and cook for another 15 to 30 seconds, stirring. Remove the pan from the heat.
  4. Off the heat, add the hot, drained spaghetti to the pan of guanciale, and pour the egg mixture over the top. Toss the spaghetti with the egg/cheese mixture and crispy guanciale, quickly so the eggs thicken and coat the spaghetti evenly, but do not scramble. Serve immediately.

Notes

  • Unfortunately this is not a dish that can be made ahead of time. It tastes best when you eat it immediately after making it. It also does not reheat well. I would suggest only making as much spaghetti alla carbonara as you plan to eat that day.
  • Although the recipe serves 4, it can be modified to accommodate less servings. The recipe is easily divisible by 4. Use 4 ounces spaghetti, 2 ounces guanciale, 1 clove garlic (optional), 1 egg, ¼ cup Parmigiano-Reggiano cheese or 2 tablespoons + 2 teaspoons Pecorino Romano cheese, and ¼ teaspoon black pepper to make a single serving to satisfy a craving.
  • Pecorino Romano is a lot saltier than Parmigiano-Reggiano. I've tried this recipe using a whole cup of Pecorino Romano and found it was too salty for my liking (especially because the bacon/pancetta/guanciale is also salty), but everyone is different. Feel free to add more if you prefer.

Nutrition Information

Calories 577kcal (29%) Carbohydrates 45g (15%) Protein 31g (62%) Fat 25g (38%) Saturated Fat 5g (25%) Monounsaturated Fat 2g Cholesterol 32mg (11%) Sodium 680mg (28%) Potassium 48mg (1%) Fiber 3g (12%) Sugar 2g (4%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 577

% Daily Value*

Calories 577kcal 29%
Carbohydrates 45g 15%
Protein 31g 62%
Fat 25g 38%
Saturated Fat 5g 25%
Monounsaturated Fat 2g 10%
Cholesterol 32mg 11%
Sodium 680mg 28%
Potassium 48mg 1%
Fiber 3g 12%
Sugar 2g 4%

* Percent Daily Values are based on a 2,000 calorie diet.