BEST Carbonara Recipe

– 3 Tablespoon extra-virgin olive oil – 6 ounces thickly sliced guanciale or pancetta cut into 1/4-inch pieces – 2 tablespoons coarse salt or kosher salt, for the pasta water – 1 pound spaghetti – 5 large egg yolks well beaten – 4 Tablespoons milk optional – ¾ cup grated Pecorino Romano (or Parmigiano-Reggiano) – ½ cup of boiling pasta water (1/2 cup or more reserved from the cooked pasta) – Freshly ground black pepper to taste


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Cook time: 10 min

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prep Time

5 min


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Looking for the BEST Carbonara Recipe? Try our Spaghetti Carbonara. This authentic recipe is ready in less than 20 minutes and is made with 5 simple ingredients. This luxurious and creamy dish is made pasta, guanciale, eggs, Pecorino Romano, and freshly ground black pepper.

What is the difference between modern carbonara and classic carbonara? The difference between modern carbonara and classic carbonara lies primarily in the ingredients. Classic carbonara is made with just bacon, Parmesan cheese, and eggs while modern carbonara often includes additional ingredients such as garlic, onion, cream or milk, parsley, and sometimes even peas.

How to Freeze Italian Tomato Sauce It’s really easy to freeze this sauce.  Allow the sauce to come to room temperature. Then put it in an airtight container (or a large zipped lock freezer bag) to chill in the refrigerator.


What type of pasta is best for carbonara? The best type of pasta for making carbonara is a long, thin pasta such as spaghetti or spaghettini. The long shape helps to create a more even coating of sauce around each strand of pasta.


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