How to Make the Perfect Pasta Carbonara
Italian · Medium · 30 min · 4 servings
A traditional Roman pasta made with eggs, Pecorino Romano, guanciale, and black pepper. No cream is used in an authentic carbonara, just technique and quality ingredients.
Why this recipe works
This Pasta Carbonara recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 30 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 590 calories with 26g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 400 g spaghetti or rigatoni
- 200 g guanciale or pancetta
- 4 large egg yolks
- 1 large whole egg
- 100 g finely grated Pecorino Romano
- 50 g finely grated Parmesan cheese
- 1.5 tsp freshly cracked black pepper
- 1 tbsp coarse salt
Step by step instructions
Step 1: Prepare the egg mixture
Whisk together egg yolks and the whole egg in a bowl. Add the grated Pecorino Romano and Parmesan and mix until a thick paste forms. Season generously with cracked black pepper and set aside.
Step 2: Render the guanciale
Cut guanciale into small cubes or strips. Cook in a large skillet over medium heat until the fat renders and the meat becomes crispy, about 6 to 8 minutes. Remove from heat and set aside with the rendered fat.
Step 3: Cook the pasta
Boil pasta in salted water until al dente. Reserve at least 360ml of the starchy pasta cooking water before draining. This water is essential to the final sauce.
Step 4: Temper the egg sauce
Add 4 tablespoons of hot pasta water to the egg and cheese mixture and whisk quickly. This tempers the eggs so they do not scramble when added to the pasta.
Step 5: Combine everything
Add the drained pasta to the skillet with guanciale off the heat. Pour in the egg mixture and toss vigorously, adding pasta water a little at a time until a glossy and creamy sauce clings to every piece of pasta. Serve immediately.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- guanciale → pancetta or thick cut bacon
- Pecorino Romano → all Parmesan for a less sharp flavor
- spaghetti → rigatoni or mezze rigatoni
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Adding the egg mixture to a pan that is still on high heat scrambles the eggs and ruins the sauce
- Not reserving enough pasta water makes it impossible to achieve a creamy and smooth sauce
- Using pre-grated cheese from a container causes a grainy sauce that does not emulsify properly
Nutrition facts
Per serving: 590 calories, 26g protein, 68g carbs, 24g fat, 3g fiber.
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