Traditional Spaghetti Carbonara

In the time it takes to boil pasta, Traditional Spaghetti Carbonara can be on the table. Although it looks rich and creamy, there’s actually no cream at all.
The sauce comes together with eggs, freshly grated Pecorino Romano cheese and crispy guanciale
(Italian salt-cured pork cheek). Quick enough for a weeknight and special enough for a cozy dinner for two, this classic Italian dish is comfort food done right.

A close up of mounded spaghetti carbonara

Ingredients

Spaghetti
Egg yolks
Pecorino Romano Cheese
Ground black pepper
Olive oil
Pancetta

It’s amazing how a few simple ingredients can turn into a satisfying pasta meal.

This recipe (I first published in 2018) is made in a similar way to my Cacio e Pepe Gnocchi and follows an authentic Roman-style method. First, the guanciale (or bacon) is crisped. Then the warm – but not hot – spaghetti is tossed with a little starchy pasta water, egg yolks, and cheese to create a silky sauce.

Ingredients not allowed in carbonara

There is no cream or milk in authentic carbonara sauce, even though many modern carbonara recipes include it. The creaminess comes from creating an emulsion with egg yolks and freshly grated Pecorino Romano. Timing is key – if the heat is too high, you can easily end up with scrambled eggs instead of a silky sauce.

Another Italian no-no in carbonara? Garlic.

And when it comes to substitutions, there’s really only one acceptable swap: pancetta in place of guanciale. Guanciale can be difficult to find outside of Italy, so pancetta is widely considered the best alternative.

Disclosure: Don’t come for me – these rules were set by the Roman Italians.

Carbonara ingredient breakdown

Pasta

Spaghetti is the traditional pasta used, though bucatini (hollow spaghetti) is also common. Italians are very particular about pairing the right pasta shape with the right sauce, and carbonara is no exception. Long pasta works best because it allows the silky egg and cheese sauce to coat every strand.

Just like Traditional Bolognese Sauce is not served with spaghetti but with tagliatelle, pasta shape matters in Italian cooking. The right pairing makes all the difference in texture and flavor.

Eggs

Egg yolks are key to creating that rich, creamy sauce.

Cheese

Only a little Pecorino Romano – a hard, salty Italian cheese made from sheep’s milk – is used in traditional carbonara. If you can’t find it or prefer a milder flavor, you can substitute Parmigiano Reggiano (Parmesan cheese – I won’t tell the Italians!).

Italian bacon

To make this carbonara truly authentic, guanciale (pronounced gwan-cha-lay) is traditionally used. Guanciale is Italian cured pork from the pig’s jowl (cheek), but it can be hard to find outside Italy. If you can’t get it, the next best options are pancetta or thick-cut, salt-cured, unsmoked bacon.

Salt

There’s no need to add salt to the sauce as the Pecorino Romano is already salty enough. A small pinch of freshly cracked black pepper balances the flavors perfectly.

Carbonara success checklist

Before you serve, run through this quick checklist to make sure your spaghetti carbonara turns out perfectly silky and delicious:

✔ Eggs are at room temperature
✔ Cheese is freshly grated (not pre-shredded)
✔ You reserved at least 1 cup of pasta water
✔ The pan was removed from heat before adding the egg mixture
✔ You tossed quickly and continuously
✔ You added pasta water slowly to reach that glossy, creamy texture
✔ Served immediately while hot and silky

Tips for making spaghetti carbonara

Use Room Temperature Eggs: Cold eggs don’t blend as smoothly. Let them sit out for about 20–30 minutes before mixing with the cheese. Or place the uncracked eggs in a bowl of warm water for 5 minutes.
Save Your Pasta Water: Before you drain the pasta, reserve at least 1 cup of the starchy cooking water. This is the key to creating that silky sauce.
Work Off the Heat: Once the pasta is cooked al dente, remove the pan from direct heat before adding the egg and cheese mixture. This prevents scrambled eggs and keeps the sauce creamy.
Toss Quickly: Add the egg mixture and toss right away. The heat from the pasta creates a silky, glossy sauce.
Add Pasta Water Slowly: Stir in a little reserved pasta water at a time until the sauce becomes creamy and coats the pasta beautifully.
Don’t Overcook the Bacon: Cook it until crispy but not hard. You want texture without it becoming too crunchy or dry.
Use Freshly Grated Cheese: Freshly grated Pecorino Romano melts better and gives the best flavor.
Serve Immediately: Carbonara waits for no one. It’s at its absolute best right after tossing – silky, glossy, and perfectly coated.

Leftovers

Carbonara is best enjoyed fresh, but leftovers can still be delicious. Store any remaining pasta in an airtight container in the refrigerator for up to 2 days.

How to reheat without scrambling the eggs

Reheat gently. Add the pasta to a skillet over low heat with a splash of water or milk to loosen the sauce. Stir slowly and heat just until warmed through. Avoid high heat, as it can cause the sauce to become dry or grainy. If you find that the spaghetti has absorbed the sauce, if you have more eggs and Pecorino, whisk up some more. Just make sure the spaghetti is hot pasta through (but not too hot), so it melts the Pecorino into the egg yolks.

Microwave tip: Heat in short 20–30 second bursts, stirring in between, and add a small splash of liquid if needed.

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