Authentic Italian Spaghetti Carbonara With Guanciale

(15 MINUTES!!)

Craving a taste of Rome? This authentic Spaghetti alla Carbonara recipe brings the rich flavors of Italy to your kitchen. With just five ingredients—spaghetti, guanciale, eggs, Pecorino Romano, and black pepper—you'll create a creamy, indulgent pasta dish in under 20 minutes.

This recipe is one of four Roman pasta recipes that you should definitely know! Like Cacio e Pepe, Pasta Alla Gricia, and Amatriciana.

Silky spaghetti, crispy guanciale, in a creamy and cheesy sauce...do I have your attention now? Are you looking for a decadent dish to impress your family or friends? This is the pasta recipe of your dreams! Every bite is salty, smooth, luxurious, and super flavorful!

I still remember the first time I tasted authentic carbonara in a cozy Roman trattoria. The creamy sauce, the crispy guanciale, and the perfectly al dente pasta—it was love at first bite.

Once you learn how easy it is to make an authentic carbonara, you'll be making it all the time! I have friends and family in Italy that make this on the regular. And I mean, at least once once a week.

Carbonara is a “poor man’s pasta”. But when you make it with delicious guanciale (or pancetta-maybe even homemade pancetta)-you have something so rich and full of flavors. It’s a tricky dish to make because it could be too wet and runny or too dry. You want the texture to be creamy and not too saucy.

Spaghetti Carbonara Do's and Don'ts

The recipe for a true carbonara is globally celebrated, yet finding an authentic version outside Italy can be challenging. Here's why:

1. Cream Is a No-No: In authentic carbonara, cream is never used. Its absence is key as the traditional recipe already achieves a rich and creamy texture. Adding cream not only dilutes the distinct flavors but also makes the dish overly heavy and dense.

2. Bacon vs. Guanciale: Substituting bacon for guanciale is a common misstep. Bacon lacks the fat content and unique flavor that guanciale brings, resulting in a sauce that falls short in taste and richness.

3. Stick to the Essentials: A genuine carbonara requires just five ingredients: pasta, guanciale, eggs, Pecorino Romano, and black pepper. Adding extras like onions, garlic, or herbs alters the classic taste, steering away from the traditional simplicity that defines carbonara.

Why you'll love this traditional carbonara ?

Trust me, once you try this, you'll never go back to the cream-laden versions.

• Quick Preparation: Takes less than 10 minutes to prep, making it an ideal choice for busy weeknights.

• Very Flavorful: The authentic Italian carbonara sauce bursts with rich, savory flavors.

• Simple Ingredients: Made with just a few key components like guanciale and Parmesan, it's a testament to the beauty of Italian simplicity.

• Smoky Bacon or Guanciale: This traditional carbonara recipe includes bacon or guanciale, adding an irresistible smoky depth.

• Creamy Egg Texture: The egg in the recipe creates a creamy texture, ensuring each bite is luxuriously smooth and satisfying.

Like nonna (my mom) says: Everyone has their carbonara method. And, it's true!

What ingredients are in a carbonara sauce?

Made with just a handful of ingredients. The better the ingredients, the more delicious your pasta will be. It is a simple recipe, so splurge on the cheese. Here is all you'll need for this incredible pasta recipe:

• Pecorino Romano cheese- Invest in a really great quality, aged Pecorino Romano. I do not recommend subbing with any thing called "parmesan", as that is not even a real Parmigiano-Reggiano.

• Eggs: Find the best quality eggs. There are so many brands now that even have the most yellow yolks like those that I can find in Italy. Those eggs cost a bit more, but the sauce will have an even more creamy texture will be even using the best eggs.

• Pepper: Fresh coarsely ground pepper has a richer flavor than pre-ground pepper. You will notice a big flavor difference. Adjust the amount of grinds to your taste.

• Salt: I use coarse sea salt to salt the pasta water. Kosher salt works, as well. The guanciale (or pancetta) + the cheese is salty. So you shouldn't have to add salt to the sauce.

• Cream – Optional. Traditional carbonara does not use any cream. You could add a bit of milk, or half and half, or omit it all together. My Italian mother-in-law does use a touch of cream. I use it sometimes. And sometimes I just add a bit more pasta water. It's up to you!

👩‍🍳 How to Make Authentic Pasta Carbonara (in 6 Simple Steps)

1. Boil the Pasta
Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, following package directions. Before draining, reserve 1 cup of the starchy pasta water.

2. Crisp the Guanciale (or Pancetta)
While the pasta cooks, sauté guanciale or pancetta in a large skillet over medium-low heat until golden and crispy. Turn off the heat and leave the rendered fat in the pan—it’s essential for flavor.

3. Whisk the Sauce
In a bowl, whisk together the egg yolks, finely grated Pecorino Romano (or Parmigiano-Reggiano), and freshly ground black pepper until smooth.

4. Combine Pasta and Guanciale
Add the drained pasta directly into the skillet with the guanciale. Toss to coat the pasta in the rendered fat.

5. Add the Egg Mixture
Remove the skillet from the heat. Immediately stir in the egg and cheese mixture, tossing quickly and continuously to prevent scrambling. Add reserved pasta water a splash at a time to create a glossy, creamy sauce.

6. Serve and Enjoy
Once the sauce is silky and clings to the pasta, serve immediately. Top with extra Pecorino Romano and black pepper if desired.

Guanciale, pancetta, or bacon in a carbonara?

Let's go over which pork is best for an authentic carbonara. It's not easy to find guanciale and it's totally fine to substitute it with thick-cut bacon or pancetta.

• Guanciale: this is an Italian cured pork cheek (which makes it a type of bacon). It is the ideal and most authentic choice for your carbonara. It is super fatty, full of flavor, and salty. Also, the flavorings used to cure guanciale make the sauce even more flavorful. I have had my suocera's (mother-in-law in Italy) homemade guanciale (in Italy) so many times for a carbonara, that I'm a little spoiled.

• Pancetta: since it's salt-cured, it will have a more pronounced pork flavor than bacon. It tends to be less crispy than guanciale. But it's not a problem if that's all you can get to make the carbonara. Try to find the pancetta that is already diced up. Be sure NOT to buy thin slices of pancetta. Buy a chunk if you can't find it already diced up.

• Bacon: Thick cut American bacon will stay crispy when you cook it up. It has a sweet and smoky flavor. Not the same as guanciale or pancetta, but it could be a good substitute.

Variations/ Substitutions

1. Extra-Virgin Olive Oil:

   • Substitution: You can use regular olive oil or butter for a richer flavor.

2. Guanciale or Pancetta:

   • Variation: If guanciale or pancetta is not available, bacon can be used as a substitute, though it will change the flavor profile slightly.

   • Vegetarian Option: For a vegetarian version, omit this ingredient and consider adding sautéed mushrooms or zucchini for texture.

3. Coarse Salt or Kosher Salt:

   • Substitution: Table salt can be used, but adjust the quantity as it's finer than coarse or kosher salt.

4. Spaghetti:

   • Variation: Any long pasta like linguine or fettuccine can be used in place of spaghetti.

5. Egg Yolks:

   • Healthier Option: Use whole eggs instead of just the yolks for a lighter version, though this will change the texture slightly.

6. Milk:

   • Substitution: The milk can be omitted entirely, or you can use a dairy-free alternative like almond milk for a lactose-free version.

7. Pecorino Romano or Parmigiano-Reggiano:

   • Substitution: You can use Grana Padano or Asiago cheese as an alternative.

8. Boiling Pasta Water:

   • Note: The starch in the pasta water helps to create a creamy sauce. There's no direct substitute for this, but ensure to reserve enough water from the pasta cooking process.

9. Freshly Ground Black Pepper:

   • Variation: For a different flavor profile, try using crushed red pepper flakes for a bit of heat.

Top tips for making the best carbonara

• Trim 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.

• Take the skillet of the heat: Before you combine the pasta with the egg sauce, let the skillet cool down a bit. Turn off the heat as soon as you cook the guanciale (or pancetta). Otherwise, the egg yolks will scramble when you add it in.

• No salt in the sauce: the cured meats are soooo salty as they are (as is the cheese!). So no need to salt that sauce. BUT, you must salt the pasta water. .

• Other pasta types: It's fine to use whatever pasta you have on hand. Long pasta is ideal, but you could even make it with a short pasta (if that's all you have in your pantry)...it will still be delicious!

• Save some pasta water: You could ladle out some of the the pasta water into a measuring cup. It will be used to make the sauce.

• Make sure to use quality ingredients to achieve the best tasting pasta

How to store leftover carbonara?

Store in an airtight container for up to 3 – 4 days. Simply reheat the pasta in a saute' pan on medium heat. Loosen up the sauce with a little bit of water.

What are the origins of pasta carbonara?

Carbonara is believed to have originated in Rome, in Italy’s Lazio region. One theory links the name to carbonai (charcoal workers), who made simple pasta over open fires—possibly inspiring the use of black pepper, reminiscent of charcoal dust.

Another popular theory dates to 1944, when American soldiers in Rome introduced local cooks to bacon, powdered eggs, and cream, leading to an early version of the dish. However, the earliest known reference appears in an 1839 Neapolitan cookbook as “Pasta Cacio e Uova”—essentially the carbonara we know today.

FULL INSTRUCTIONS + INGREDIENTS

Ingredients

• 3 Tablespoon extra-virgin olive oil

• 6 ounces thickly sliced guanciale or pancetta cut into 1/4-inch pieces