Last updated on February 27th, 2021
I love Spaghetti Carbonara! It’s glossy. It’s glorious. It’s shockingly fast to make. I make it the so-called “Roman” way, with just pasta, pork, pepper, cheese, and eggs. Some folks add garlic to the mix, but the Roman version is (supposedly) garlic-free. It’s definitely cream-free. The shimmering, cream-like sauce that coats the pasta is nothing more than beaten eggs! Here’s the recipe for this feel-good food that comes together in about 11 minutes:
Spaghetti Carbonara: Kevin’s Recipe Demonstration
And here’s the photographic step-by-step, followed by a printable version of the recipe:
Drop 8 ounces of spaghetti into a big pot of boiling, lightly-salted water. Let the pasta cook just until it reaches the al dente stage — about 9 minutes.
While the pasta boils, tip some olive oil and 4 ounces of coarsely diced guanciale or pancetta into a cold skillet. Guanciale (pork cheek) is traditional for carbonara, but it is impossible to find in my neck o’ the woods. I used pancetta. If pancetta isn’t available where you are, use bacon.
Sauté the pork over medium-low heat until it turns brown and crisp — about 9 minutes.
While the pasta and pancetta are cooking, whisk up two whole eggs plus one egg yolk in a medium bowl.
To the eggs, whisk in a generous 1/4 cup of grated Pecorino Romano…
And several grinds of black pepper. Freshly-ground pepper is a must for carbonara!
When the pasta and pancetta are done, turn off the heat. Then immediately transfer — use tongs here — the pasta to the pancetta. When the wet pasta hits the hot fat in the skillet, the fat will sizzle loudly. That’s a good sound!
Stir the the pasta and pancetta together. Keep stirring until the pan stops sizzling.
Then immediately tip the egg mixture over the pasta!
Stir the eggs into the hot works until the pasta glistens. Heat from the pasta and pancetta will cook the beaten eggs without scrambling them. The sauce will be very thick, which is just the way I like it. For a less viscous sauce, simply stir in some droplets of pasta water.
Divide the pasta among 2 plates, and give each serving a dusting of coarsely-ground black pepper and a nice sprinkling of freshly-grated Parmigiano-Reggiano!
Shimmering strands of pasta, crisp bits of pork, a creamy sauce that contains no actual cream — what’s not to love about Spaghetti Carbonara? If you make this dish as described here, please let me know how it turns out for you!
Love and hugs,
Nonna Kevina
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Looking for other pasta dishes to try? Here are just a few of my favorites:
Creamy Leek and Lemon Fettuccine
Penne with Peas, Parsley, Bacon, and Mint
Rigatoni alla Salsiccia e Panna
And here’s the printable recipe for Spaghetti Carbonara:
Spaghetti Carbonara
Ingredients
- 8 ounce spaghetti
- A big pot of boiling, lightly-salted water
- A drizzle of olive oil (about 2 teaspoons)
- 4 ounces coarsely-diced guanciale, pancetta, or bacon
- 2 large eggs, plus 1 egg yolk
- A generous 1/4 cup grated Pecorino Romano cheese
- Freshly-ground black pepper
- Freshly-grated Parmigiano-Reggiano, for serving
Instructions
- Put the pasta in the boiling water, and cook just until al dente -- about 9 minutes.
- Meanwhile, add the olive oil and the pancetta to a large, cold skillet. Sauté, over medium-low heat, until the pork turns brown and crisp -- about 9 minutes.
- While the pasta and pork are cooking, prepare the sauce: In a medium bowl, whisk together the whole eggs, the egg yolk, Pecorino Romano cheese, and several grinds of black pepper.
- When the pasta and pancetta are done, turn off the heat. Then use tongs to transfer the pasta to the pancetta. Stir until the skillet stops sizzling. Then immediately pour on the egg mixture, and stir until the pasta is thickly coated. For a thinner coating, stir in droplets of pasta water.
- To serve, divide the pasta mixture among 2 plates. Dust each serving with freshly-ground pepper and freshly-grated Parmigiano-Reggiano. Enjoy while hot!
Kathy says
Spaghetti carbonara is a favorite of mine and I haven’t made it in ages. I’ll have to give your recipe a try.
Kevin Lee Jacobs says
Hi Kathy — Let me know how the recipe works out for you!
Adriana says
Thank you Kevin for the Spaghetti a la Carbonara, you are right , the Romans don’t use garlic in this recipe. While in Rome, rode a bus every evening to restaurant near the colosseum to eat this dish. It’s a favourite!
Martha Boisclair says
Hi Kevin, first time commenting on your many delicious recipes ! I love everything about your web site and have tried many of your recipes and garden tips as well. So informative and helpful ! Regarding the Carbonara, is adding the sauce to the hot pasta enough heat to cook the egg mixture safely? Thanks
Barbara Montoya says
I would love to try this recipe, but I live alone and am at a loss as to how to deal with with the eggs. Should I use two whole eggs or one whole and one yolk?
Kevin Lee Jacobs says
Hi Adriana – Thanks for the no-garlic confirmation. So glad you enjoyed your time in Rome. I spent a week there several years and ago, and cried when I had to return home!
Hi Martha – I felt that my eggs cooked sufficiently in the hot pasta/pancetta mixture. (The eggs I buy are from a trusted, local source.)
Hi Barbara – May I confess something to you? I ate both servings all by my lonesome. (Not sure if the recipe can be halved.)
Laura says
Ciao Nonna Kevina,
Your posts, whenever I have a chance to read them, always make me smile. You are always a breath of fresh air and I thank you for your recipes, your tips, your know-how, and your humor. PS. And your kindness to animals.
Kevin Lee Jacobs says
Hi Laura – What a lovely comment. Hugs from your Nonna Kevina.
Pat B says
Thanks for another great recipe, Kevin. My husband and I are loving Stanley Tucci’s Italian food series and were just searching for a recipe like the one he found in Rome for carbonara. Voila! We’re sure this will taste just like that one, minus the pork cheek and plus the pancetta. 🙂 I’ve never seen pork cheek for sale in Wyoming. Can’t wait to make this.
Kevin Lee Jacobs says
Hi Pat B – The Stanley Tucci series sounds wonderful. I’ll check it out!
Pam R. says
In love!! Thank you for the reminder to me on this dish. It’s been awhile, and I will try your recipe, sans meat. It’s so versatile!!
Deb says
Loved the recipe…..cut it in 1/2 since it was for me and myself. Used just one egg and the bacon option. Turned out absolutely delicious. And a quick, easy, comfort food dinner! Thanks Kevin for the keeper!
Kerry T. says
Kevin, I’ve been subscribed to your blog for a few years and absolutely love the content! I’ve learned so many little tricks. I also was a little worried about raw eggs in this dish, but I definitely will be trying this. Also loved the tip about rough finished spaghetti! Who knew?
Can’t wait for you to get into your gardens!!
Isabelle says
Kevin your recipe looks great will make it soon. So many of your recipes are my favorites.
I have a question and a favor to ask of you. It is about the garden soil. Last year you posted the three things to put in your soil. I did! Everything grew so great. I forgot to keep that info. Would you please tell me how to get that info again on your blog?
Thanks so much.
Isabelle
Kevin Lee Jacobs says
Hi Pam R – Very versatile indeed. Enjoy your vegetarian version!
Hi Deb – Glad to know that your single-serving variation worked out!
Hi Kerry T – Rough-finished pasta is fabulicious. Enjoy!
Hi Isabelle – Hmmm…I honestly can’t recall the name of the article you referenced. Anything else you remember from the post that might jog my memory?
Lisa says
Thanks for such an easy recipe to follow. Hands down delicious!