Traditional Spaghetti alla Carbonara

– 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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Learn how to make a traditional Spaghetti alla 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.

Why you’ll love this traditional carbonara ? – Takes less than 10 minutes to prep – It is very flavorful – Made with just a few ingredients, it comes together quickly, making it an ideal weeknight meal. – The addition of bacon gives this dish an extra boost of smoky flavor a – the Parmesan cheese adds a salty richness that will make your taste buds sing. – The egg in this dish gives it a creamy texture that will keep you coming back for more.

Are eggs raw in carbonara? The eggs are not raw in this dish. They cook as soon as they come into contact with the hot spaghetti. Once you stir the spaghetti and egg yolks together, they cook some more.


Top tips for making the best carbonaraTrim the guanciale or pancetta: be sure to peel off any plastic on the guanciale or pancetta outside. Trim off the toughest layer before you chop it off. You may find a pre-packaged chopped pancetta (I’ve never found guanciale already chopped up), so you won’t need to do any thing to that.


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