Spaghetti carbonara is a traditional Italian dish from Rome made with just a few ingredients—eggs, cheese, black pepper, and pancetta or guanciale. There’s no cream here; the silky texture comes from the perfect mix of starchy pasta water and egg yolks. Rich, satisfying, and quick to prepare, this dish serves 2.
Ingredients
200g spaghetti
100g pancetta or guanciale, diced
2 egg yolks + 1 whole egg
½ cup (50g) freshly grated Pecorino Romano or Parmesan
½ teaspoon freshly cracked black pepper
Salt for pasta water
Instructions
1. Boil the Pasta
Bring a large pot of salted water to a boil.
Cook the spaghetti until al dente.
Reserve ½ cup of the pasta water before draining.
2. Cook the Pancetta or Guanciale
In a skillet, cook the diced pancetta or guanciale over medium heat until it becomes golden and crisp.
Turn off the heat and set the pan aside. The fat will add flavor to the sauce.
3. Make the Egg Mixture
In a bowl, whisk together egg yolks, whole egg, grated cheese, and black pepper.
Mix until smooth and creamy.
4. Combine Everything
Add the hot, drained pasta to the pan with the pancetta (off the heat).
Quickly pour in the egg mixture and toss vigorously.
Add a splash of reserved pasta water a little at a time to loosen the sauce and help it coat the pasta.
The heat from the pasta will gently cook the eggs into a creamy sauce.
5. Serve
Plate the spaghetti and top with extra cheese and black pepper.
Tips
Work quickly when combining eggs and pasta to avoid scrambling
Use guanciale for authentic Roman flavor, but pancetta works well too
Do not add cream—true carbonara is creamy from eggs and cheese only
Spaghetti carbonara is proof that simple ingredients can make a rich and comforting dish
