Spaghetti Carbonara
Italy · Europe
Spaghetti Carbonara is a Roman classic — an elegant dish where the creaminess comes entirely from eggs and Parmesan cheese, with no cream involved. Crispy guanciale (or bacon) and a generous crack of black pepper complete this timeless Italian comfort food. Mastering the sauce temperature is the key to success.
Ingredients
- 200g spaghetti
- 150g guanciale or streaky bacon, diced
- 3 large eggs
- 1 egg yolk
- 80g finely grated Parmesan or Pecorino Romano
- Freshly cracked black pepper
- Salt for pasta water
Instructions
- 1
Bring a large pot of heavily salted water to a rolling boil.
- 2
In a bowl, whisk together the eggs, egg yolk, and most of the Parmesan. Season generously with black pepper.
- 3
Fry the guanciale or bacon in a large frying pan over medium heat until golden and crispy. Remove from heat.
- 4
Cook the spaghetti according to package instructions. Reserve 1 cup of pasta water before draining.
- 5
Add the hot drained spaghetti directly to the pan with the guanciale. Toss quickly over medium-low heat for 30 seconds.
- 6
Remove the pan from the heat completely. Pour the egg and cheese mixture over the pasta, tossing vigorously.
- 7
Add pasta water a splash at a time, tossing continuously, until you have a silky, creamy sauce that coats every strand.
- 8
Serve immediately with remaining Parmesan and extra black pepper.
Chef's Tips
The pan must be off the heat when you add the egg mixture — too much heat will scramble the eggs. Work fast, toss continuously, and add pasta water to loosen the sauce.
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