Italian Pasta Carbonara recipe

Italian Pasta Carbonara

by @comfortfoods
Prep Time
Cook Time
Total Time

A classic Italian pasta dish made with spaghetti, egg yolks, cheeses, and crispy guanciale or pancetta.


4 Servings
(1 serving = 1 plate)
  • 1lb
    dried spaghetti
  • 4piece
    large egg yolks
  • 1/2cup
    grated Pecorino Romano cheese
  • 1/4cup
    freshly grated Parmesan cheese
  • 4tbsp
    unsalted butter
  • 1/4cup
    dry white wine
  • 1dash
    freshly ground black pepper
  • 8oz
    guanciale, pancetta, or bacon, thinly sliced
  • Chopped Parsley (optional for garnish)

How to make Italian Pasta Carbonara

  1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions for al dente (usually 8-12 minutes). Reserve about 1 cup of the pasta water before draining.

  2. In a large bowl, whisk together the egg yolks, Pecorino Romano, Parmesan cheese, and a generous amount of black pepper.

  3. While the pasta cooks, heat a large skillet over medium heat. Add the guanciale (or pancetta/bacon) and cook until crispy, about 5-7 minutes. Remove the guanciale with a slotted spoon and set aside, leaving the rendered fat in the pan.

  4. Reserve 1 tablespoon of the hot pasta water in a small bowl. While the pasta is still hot, transfer it directly to the bowl with the egg mixture. Using tongs, toss the pasta with the eggs, incorporating some of the starchy pasta water to help create a creamy sauce.

  5. Return the pasta and egg mixture to the pan with the reserved guanciale fat (remove any excess fat if needed). Add the cooked guanciale and reserved pasta water a little at a time, tossing constantly, until a creamy sauce coats the pasta.

  6. Remove from heat and serve immediately with extra Pecorino Romano cheese for sprinkling on top.

Tips & Tricks

  1. Make sure to reserve some pasta water before draining; it helps create a creamy sauce.

  2. Use freshly grated cheese for the best flavor and texture.

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