Spaghetti alla Carbonara (Roman Egg and Guanciale Pasta)
In short: Spaghetti tossed with crisp guanciale, egg yolks, pecorino and black pepper into a glossy sauce, no cream needed. Ready in 30 minutes. It takes about 30 min in total and makes 4 servings.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 700 kcal
Carbonara is a Roman pasta built from just a few things: cured pork cheek (guanciale), eggs, hard sheep cheese and plenty of black pepper. There is no cream in the traditional version. The sauce comes from egg yolks, cheese and a splash of starchy pasta water, warmed off the heat so it turns glossy instead of scrambling. It is a fast weeknight dinner in Rome and a good test of timing and nerve.
Instructions
- Bring a large pot of water to a boil and salt it lightly, since guanciale and pecorino are both salty. Cook the spaghetti until 1 minute short of al dente.
- Meanwhile, put the guanciale in a cold wide pan and set it over medium-low heat. Cook for 8 to 10 minutes, stirring now and then, until the fat has melted and the strips are golden and crisp at the edges.
- In a bowl, whisk the egg yolks and whole egg with the pecorino and pepper into a thick paste. Loosen it with 2 tablespoons of hot pasta water.
- Scoop out a mug of pasta water, then drain the spaghetti. Take the pan with the guanciale off the heat, add the pasta and toss for 30 seconds so it takes up the fat.
- Pour in the egg mixture and toss quickly, adding splashes of pasta water until the sauce turns creamy and coats every strand. The heat of the pasta cooks the egg gently, so keep the pan away from the burner.
- Serve at once in warm bowls, topped with more pecorino and pepper. The sauce tightens as it sits, so carbonara is best eaten straight away.
Tips
- No guanciale? Use unsmoked pancetta and add a little extra pepper. Smoked bacon works in a pinch, but the dish will taste smokier than the Roman original.
- The eggs are only gently warmed, not fully cooked. Use very fresh or pasteurized eggs, especially when serving young children, pregnant guests or anyone with a weak immune system.
Questions and answers
Why did my carbonara scramble?
The pan was too hot when the eggs went in. Take it off the heat first, add the egg mixture to the pasta, and keep tossing with a splash of pasta water to cool and loosen the sauce.
Does carbonara have cream in it?
Not in Rome. The creaminess comes from egg yolks, cheese and starchy pasta water emulsified together. Cream makes a heavier sauce that tastes different from the traditional one.
Can I make carbonara ahead?
It is best made and eaten at once, because the sauce tightens as it cools. You can crisp the guanciale and grate the cheese earlier in the day, then finish the dish in minutes.
How long does it take to make Spaghetti alla Carbonara (Roman Egg and Guanciale Pasta)?
About 30 min in total: 10 min of preparation and 20 min of cooking.
How many calories are in Spaghetti alla Carbonara (Roman Egg and Guanciale Pasta)?
About 700 kcal per serving, with 24 g of protein, 73 g of carbohydrates and 35 g of fat. These values are estimates.
Nutrition per serving
| Calories | 700 kcal |
|---|---|
| Protein | 24 g |
| Carbohydrates | 73 g |
| Fat | 35 g |
| Fiber | 3 g |
| Sugar | 3 g |
| Sodium | 980 mg |
Estimated values, calculated from the ingredients.
