Spaghetti Carbonara
Toss spaghetti with crisp guanciale, Pecorino, black pepper, and pasteurized eggs for a creamy carbonara made without added cream.
- Prep time
- 10 min
- Cook time
- 20 min
- Total time
- 30 min
- Servings
- 4
Carbonara gets its silky coating from eggs, cheese, rendered pork fat, and a little pasta water. Pasteurized eggs are a useful choice because the sauce is gently warmed rather than boiled. Have the egg mixture ready before draining the pasta. The final tossing happens away from direct heat, which helps prevent the eggs from scrambling.
Finish carbonara away from harsh heat
Carbonara's texture comes from carefully combining the egg mixture, pasta, fat, and a little starchy water. Have the mixture ready before draining the pasta, and follow the method's heat instructions. A pan that stays too hot can turn a smooth coating into scrambled egg.
Keep some pasta water within reach and add it gradually as you toss. The finished sauce should cling to the spaghetti. Serve immediately: this is not a dish that improves by waiting on a hot burner.
Troubleshooting this recipe
Why did the eggs scramble?
The pan or pasta mixture may have been too hot when the eggs were added. Remove the pan from direct heat when instructed and keep tossing. High heat is not a shortcut to a thicker sauce.
Is a creamy texture the same as adding cream?
No. This version uses the ingredients listed below and relies on their technique for its coating. Adding cream creates a different sauce and is not required by this recipe.
Spaghetti Carbonara
Serves 4 · Prep 10 min · Cook 20 min · Total 30 min
Ingredients
Step-by-step instructions
- Cook guanciale in a large skillet over medium-low heat for 8 to 10 minutes, until golden and its fat has rendered. Move the skillet off the burner.
- Meanwhile, boil spaghetti in water with the salt until al dente. Reserve 1 cup (240 ml) hot pasta water before draining.
- Whisk eggs, yolks, Pecorino, and pepper in a bowl. Toss drained pasta with the guanciale and rendered fat. Let the sizzling subside for about 30 seconds.
- Pour in the egg mixture while tossing continuously. Add reserved water a tablespoon at a time until the sauce is glossy and coats the noodles. Serve immediately while warm.
A few kitchen notes
- Grate cheese finely; coarse shreds do not blend as smoothly.
Ingredient substitutions
- Use pancetta in place of guanciale, or bacon for a smokier adaptation.
Storage & reheating
Best freshly made. Refrigerate within 2 hours for 2 days; reheat to 165°F (74°C), accepting a firmer sauce.
What to serve with it
Serve with bitter greens dressed with lemon and olive oil.
Comments & kitchen questions
Have a question, a useful substitution, or a result to share? Your feedback helps us make this recipe clearer and more useful.
Questions from the kitchen
Can I make Spaghetti Carbonara ahead?
Best freshly made. Refrigerate within 2 hours for 2 days; reheat to 165°F (74°C), accepting a firmer sauce.
What if I can’t find an ingredient?
Use pancetta in place of guanciale, or bacon for a smokier adaptation.
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