Classic Italian Spaghetti Carbonara Recipe

I follow a simple Roman formula: spaghetti, diced guanciale or pancetta, three eggs plus an extra yolk, and heaps of Pecorino Romano with cracked black pepper. No cream, just timing and technique that matter. Curious to learn the small steps that make it come together? Pasta Recipes

I still get a little thrill seeing 400 g spaghetti paired with crispy bits of 150 g guanciale or pancetta or unsmoked streaky bacon, it feels almost illegal how rich it looks. 3 large eggs plus 1 extra egg yolk and 100 g Pecorino Romano create that glossy coat, while freshly ground black pepper brings everything to life.

This is Makarna Yemekleri, a dash of Italyan Yemekleri and a wink to Gurme Lezzetler. It’s simple yet surprising, the sort of cheesy pasta that makes the whole table hush and then reach for more, every single time.

Why I Like this Recipe

– I like how creamy the sauce is and how it clings to every bite, makes dinner feel way fancier than it deserves
– I like that it comes together fast when i’m exhausted but still manages to impress guests
– I like the bold savory pop and a little heat that wakes up my mouth its simple flavors hit hard
– I like that it’s forgiving, i can mess up small stuff and it still turns out great plus leftovers actually stay good

Ingredients

• Spaghetti: Mostly carbs for quick energy, little fibre, neutral taste, makes dish comforting and filling.
• Guanciale or pancetta or bacon: Rich in fat and protein, salty, adds savory depth and crisp texture when fried.
• Eggs: High quality protein, creamy when mixed, adds richness and silkiness, not a lot carbs.
• Pecorino Romano: Sharp salty cheese, high protein and calcium, gives tang and salty umami punch.
• Freshly ground black pepper: Almost no calories, adds heat and perfume, brightens flavors without sweetness.
• Salt for pasta water: Essential for seasoning, no nutrients, just enhances pasta taste so sauce shines.
• Extra virgin olive oil (optional): Healthy monounsaturated fat, adds silk and sheen, use sparingly, subtle fruity note.

Ingredient Quantities

• 400 g spaghetti
• 150 g guanciale or pancetta or unsmoked streaky bacon, cut into small dice
• 3 large eggs plus 1 extra egg yolk
• 100 g Pecorino Romano, finely grated
• Freshly ground black pepper, to taste (about 1 tsp)
• Salt, for the pasta cooking water
• 1 tbsp extra virgin olive oil (optional)

How to Make this

1. Bring a large pot of water to a rolling boil, salt it well (it should taste like the sea), add 400 g spaghetti and cook to just al dente according to package directions; before draining reserve about 1 to 1 1/2 cups of the hot pasta water.

2. While the pasta cooks cut 150 g guanciale or pancetta or unsmoked streaky bacon into small dice, heat a large skillet over medium, add the meat and the optional 1 tbsp extra virgin olive oil only if the meat is very lean, and render until the fat is bubbling and the pieces are crisp and golden, about 6 to 8 minutes, lower the heat if it starts to brown too fast.

3. In a medium bowl whisk together 3 large eggs plus 1 extra yolk with most of the 100 g finely grated Pecorino Romano (save a little for serving) and about 1 tsp freshly ground black pepper until smooth and homogenous.

4. When the spaghetti is ready use tongs or a pasta fork to transfer it straight from the pot to the skillet with the rendered meat and fat, toss well to coat the strands, if the pan looks dry add a splash of the reserved pasta water.

5. Remove the skillet from the heat, then quickly pour the egg and cheese mixture over the hot pasta and start tossing or stirring vigorously so the eggs thicken into a creamy sauce rather than scramble; add reserved pasta water a little at a time to loosen the sauce until silky.

6. If you worry about scrambling the eggs you can temper them first by whisking in one ladle of hot pasta water into the egg mixture before adding to the pasta, that helps make the sauce smooth and safe.

7. Keep tossing until the sauce clings to the spaghetti and looks glossy, taste and only add salt if needed since the Pecorino and cured meat are salty; finish with the reserved Pecorino and another generous crack of black pepper.

8. Serve immediately on warm plates, maybe a tiny drizzle of olive oil if you like, and remember leftovers reheat gently with a splash of water over low heat or they’ll turn rubbery or scramble in a hot microwave.

Equipment Needed

1. Large pot for boiling the pasta (big enough to give the spaghetti room to cook)
2. Colander or pasta strainer to drain and catch water
3. Large skillet or frying pan, wide and heavy bottom is best
4. Tongs or a pasta fork to transfer and toss the spaghetti
5. Medium mixing bowl and a whisk for the eggs and cheese
6. Fine grater or microplane for the Pecorino
7. Ladle or measuring cup to reserve and add hot pasta water when needed, plus a wooden spoon or spatula to help toss if the skillet is crowded

FAQ

Classic Italian Spaghetti Carbonara Recipe Substitutions and Variations

• Spaghetti: swap with bucatini or linguine. Bucatini gives a bit more bite and traps the sauce inside its hole, linguine is a little wider so it clings nicely.
• Guanciale or pancetta or unsmoked streaky bacon: use pancetta if you cant find guanciale, or use smoked streaky bacon for a smokier note, or try sautéed oyster or shiitake mushrooms for a vegetarian twist.
• Eggs: if youre worried about raw eggs use pasteurized eggs for safety, or use 3 to 4 extra egg yolks only for a richer, silkier sauce (itll be less runny).
• Pecorino Romano: swap with Parmigiano Reggiano or Grana Padano. Parm is nuttier and milder, Grana Padano is similar but a bit less salty.

Pro Tips

1. Start the cured pork in a cold pan then bring it up to medium heat, dont throw it in screaming hot or it will burn on the outside and stay chewy inside. Let the fat render slowly so you get crisp pieces and glossy fat to coat the pasta.

2. Reserve more pasta water than you think, keep about 1 to 1 1/2 cups handy. Add it a little at a time, a tablespoon or two, until the sauce clings not puddles. If the sauce looks separated, whisk in one extra egg yolk off the heat or add a splash more water and keep tossing, its usually fixable.

3. Get the egg and cheese mix completely smooth and ready before the pasta hits the pan. Remove the skillet from the heat before you add the eggs and toss fast or theyll scramble. If youre nervous temper the eggs first with one ladle of hot pasta water.

4. Serve immediately on warm plates and grind black pepper on top aggressively, it really lifts the dish. Leftovers reheat gently in a skillet over very low heat with a splash of water, stir slowly, dont blast them in a hot microwave or theyll go rubbery.