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.
Pasta alla Carbonara
Course: Lunch, DinnerCuisine: ItalianDifficulty: Medium2
servings5
minutes10
minutesIngredients
200g pasta (spaghetti, tonnarelli or a short shape like rigatoni)
100g guanciale, diced or cut into small strips
3 egg yolks — or 2 yolks and 1 whole egg
40g Pecorino Romano, grated + extra for serving
Freshly cracked black pepper, to taste
(Optional) Salt — use lightly, as guanciale and Pecorino are very salty
Directions
- Bring a pot of lightly salted water to a boil. Add the pasta and cook until just al dente. Reserve some pasta water before draining.
- While the pasta cooks, cook the guanciale in a skillet over medium heat until the fat renders and the meat turns golden and crispy.
- In a bowl, combine the egg yolks, Pecorino, and plenty of black pepper. If you like, add a splash of pasta water to loosen and temper the mixture.
- Add the drained pasta to the skillet with the guanciale and a bit of pasta water. Toss to combine.
- Take the pan off the heat before adding the egg mixture. Stir quickly until the eggs turn into a smooth, glossy sauce. Add more pasta water if needed to adjust the consistency.
- Plate and serve topped with extra Pecorino and more black pepper if desired.
