Traditional Pasta alla Carbonara

Carbonara is one of the most iconic Roman dishes — creamy without cream, rich without being heavy, and made with just a handful of ingredients. When done right, traditional pasta alla carbonara is quick, luscious, and full of flavor.

This version sticks to the traditional method: eggs, Pecorino Romano, guanciale, and black pepper. No cream, no garlic, no peas. The sauce comes together off the heat, using the residual warmth of the pasta and fat to create that silky texture Carbonara is known for.

The Ingredients

Carbonara relies on technique, not extras. That means each ingredient matters:

• Guanciale is the traditional choice. It has a richer flavor than pancetta or bacon, but you can use those in a pinch. It won’t be the same, but it’ll still be good. Just don’t skip the rendered fat — it’s essential to the sauce.
• Pecorino Romano gives it a sharp, salty kick. Use it finely grated so it melts smoothly into the sauce.
• Eggs provide the creaminess. You can use whole eggs, only yolks, or a mixture. I usually go with 3 yolks or 2 yolks and 1 whole egg for two servings.
• Freshly cracked black pepper is non-negotiable — use plenty.

Timing & Technique

Carbonara comes together fast, so timing matters. Make sure your eggs, cheese, and pepper are ready before the pasta is done. The key is to combine everything while the pasta is still hot — but not so hot that it scrambles the eggs. Stirring off the heat lets the sauce gently emulsify into that creamy consistency without curdling. Also make sure to add some pasta water, as the eggs will curdle faster on a dry pan.