Traditional Carbonara

A classic Roman carbonara made with eggs, extra yolks, guanciale, pecorino and black pepper. No cream, no garlic — just a silky sauce that coats the pasta properly.

5 from 1 vote

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Course: Dinner, Lunch, Main Course, Pasta, Prima

Cuisine: Italian, Roman

Keyword: Authentic Carbonara, No Cream Carbonara, Proper Carbonara, Quick Dinner

Cook Time: 20

Servings: people

Calories: 757kcal

Equipment

Large pot for pasta
Wide frying pan
Tongs
Mixing Bowl

Ingredients

350 g dried pasta spaghetti
120 g guanciale cut into small pieces
4 large eggs
4 egg yolks
100 g Pecorino Romano finely grated
Freshly ground black pepper
Salt for pasta water

Instructions

Bring a large pot of water to the boil. Season lightly with salt.
In a large bowl, whisk together the whole eggs, egg yolks, grated pecorino and plenty of freshly ground black pepper. Set aside.
Place the guanciale in a cold frying pan over medium heat. Cook gently until the fat has rendered and the guanciale is golden. Turn off the heat.
Cook the pasta until al dente.
Using tongs, transfer the pasta directly from the pot into the pan with the guanciale, allowing some pasta water to come with it. Toss to coat in the rendered fat. Remove the pan from the heat and let it sit for about 1 minute.
Add the egg mixture and ½ cup (125 ml) hot pasta water. Toss vigorously until the sauce becomes glossy and coats the pasta.
Add more pasta water, a little at a time, until the sauce is silky and evenly coats the pasta.
Taste and adjust with extra pecorino or black pepper if needed. Serve immediately.

Video

Notes

Always add the egg mixture off the heat to avoid scrambling.
If the sauce looks loose in the pan, you’re on the right track — it will tighten as it coats the pasta.
Do not add extra salt at the end unless absolutely necessary.

Nutrition