Spaghetti alla Carbonara

Name: Spaghetti alla Carbonara
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 8.1 cup 1 pound spaghetti; 4.2 whole 4 ounces guanciale (or pancetta), diced; 3.5 inch 4 large egg yolks; 6.9 mg 1 large egg; 6.1 dash 1 cup grated Pecorino Romano cheese, plus more for serving; 10.2 dash Freshly ground black pepper, to taste; 5.5 gal Salt, to taste (for pasta water)

By Dana Crawford

November 16, 2025

4372 views

Embark on a culinary journey to the heart of Italy with our exquisite Spaghetti alla Carbonara recipe. This dish is a symphony of flavors and textures, combining perfectly cooked spaghetti with a creamy sauce made from eggs, Pecorino Romano cheese, guanciale (or pancetta), and black pepper. The richness of the egg yolks coats each strand of spaghetti, while the salty guanciale adds a delightful crunch. This recipe is a testament to the beauty of simplicity, using just a handful of high-quality ingredients to create a dish that is both comforting and elegant. Master the art of Carbonara, and you'll have a go-to meal that impresses every time. The key is to work quickly and maintain the heat so that the egg sauce emulsifies without curdling, creating a luscious, velvety texture. Whether you're a seasoned chef or a novice cook, this recipe will guide you through each step, ensuring a perfect Carbonara every time. Buon appetito!

Ingredients

1 pound spaghetti - 8.1 cup
4 ounces guanciale (or pancetta), diced - 4.2 whole
4 large egg yolks - 3.5 inch
1 large egg - 6.9 mg
1 cup grated Pecorino Romano cheese, plus more for serving - 6.1 dash
Freshly ground black pepper, to taste - 10.2 dash
Salt, to taste (for pasta water) - 5.5 gal

4 Servings

Cooking Steps

Step 1

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Reserve about 1 cup of the pasta water before draining.

Step 2

While the pasta is cooking, dice the guanciale (or pancetta) into small pieces. In a large pan, cook the guanciale over medium heat until crispy. Remove the guanciale from the pan and set aside, leaving the rendered fat in the pan.

Step 3

In a bowl, whisk together the egg yolks, whole egg, grated Pecorino Romano cheese, and a generous amount of freshly ground black pepper until well combined.

Step 4

Once the spaghetti is cooked, drain it quickly and add it to the pan with the rendered guanciale fat. Toss to coat the spaghetti in the fat.

Step 5

Remove the pan from the heat. Immediately pour the egg and cheese mixture over the hot spaghetti, tossing constantly and quickly to create a creamy sauce. If the sauce is too thick, add a little of the reserved pasta water until it reaches the desired consistency.

Step 6

Add the crispy guanciale back to the pan and toss to combine.

Step 7

Serve immediately, garnished with additional grated Pecorino Romano cheese and freshly ground black pepper. Enjoy!

# Overnight # No-Bake # Holiday # Pork

Spaghetti alla Carbonara

By Dana Crawford

November 16, 2025

4372 views

Ingredients

1 pound spaghetti - 8.1 cup
4 ounces guanciale (or pancetta), diced - 4.2 whole
4 large egg yolks - 3.5 inch
1 large egg - 6.9 mg
1 cup grated Pecorino Romano cheese, plus more for serving - 6.1 dash
Freshly ground black pepper, to taste - 10.2 dash
Salt, to taste (for pasta water) - 5.5 gal

4 Servings

Cooking Steps

Step 1

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Reserve about 1 cup of the pasta water before draining.

Step 2

Step 3

In a bowl, whisk together the egg yolks, whole egg, grated Pecorino Romano cheese, and a generous amount of freshly ground black pepper until well combined.

Step 4

Once the spaghetti is cooked, drain it quickly and add it to the pan with the rendered guanciale fat. Toss to coat the spaghetti in the fat.

Step 5

Step 6

Add the crispy guanciale back to the pan and toss to combine.

Step 7

Serve immediately, garnished with additional grated Pecorino Romano cheese and freshly ground black pepper. Enjoy!

Reviews (12 Reviews)

Emily Carter3

It was decent. I've had better carbonara, but this was still a good meal. I found the sauce a little too rich, but that might be my personal preference. The guanciale was delicious.

Kevin Jackson3

A decent carbonara. Not the best I've had, but not the worst. I think I might have overcooked the pasta slightly. Would make again but with a little more attention to timing.

Melissa Thomas4

This recipe is very good. I found that I needed to add a little more cheese to get the consistency I wanted, but that's just my preference. Overall, it was easy to make and very tasty.

Amanda Martinez4

Really enjoyed this. The guanciale was crispy and flavorful. The sauce came together perfectly. The instructions were easy to follow. I will definitely make this again!

Christopher Rodriguez2

Unfortunately, the sauce curdled on me, despite my best efforts. I'm not sure what went wrong. The guanciale was great, but the overall dish wasn't successful. I'll try again, but I need more guidance on the egg handling.