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Classic Carbonara Recipe

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Craving creamy, cheesy pasta? Whip up this INSANELY delicious Classic Carbonara Recipe in under 30 minutes! This decadent pasta is Italian comfort food at its best! Plus, it's surprisingly easy – you can ditch the takeout menus for good!

A fork full of Spaghetti Carbonara Pasta raised above a plate of the same.
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This authentic Italian pasta recipe was adapted from The Carbonara by the "King of Carbonara", Luciano Monosilio, chef and owner of Luciano Cucina Italiana in Rome.

This classic carbonara recipe pairs well with garlic breadsticks or homemade focaccia. Be sure to check out our other easy weeknight dinners or pasta recipes like our super popular Fettuccine Alfredo, and German Spaghetti.

Why You'll Love This Recipe

Improve your home cooking skills by learning how to create a creamy, spaghetti carbonara recipe with a few simple ingredients.

Key Take-Aways

  • Technique matters. It can make all the difference between a creamy sauce and a curdled one. Make sure you take that pan off the heat and stir it fast.
  • Emulsification makes a creamy sauce that won't separate or curdle. For a successful emulsification, it is essential that ingredients be combined by vigorous mixing, or a repeated pan tossing action. (See video demonstration, How To Flip Pasta In A Pan, below. Use our handy TOC!) So movements must be quick and timely.
  • Troubleshooting Carbonara. Learn what can go wrong and how to fix it if it does. Sometimes a sauce can be fixed with a little hot pasta water or some extra cheese.

Here's What You Need

Individual ingredients for classic carbonara.

Make this classic carbonara recipe at home with a few simple ingredients.

Pro Tip: There is NO CREAM in carbonara. Ever. Trust me, you don't need heavy cream to make a creamy carbonara sauce.

If you love cream, try our Creamy Alfredo Sauce recipe, which uses cream as a main ingredient.

  • guanciale - diced. Authentic Italian Carbonara is made with guanciale, which is pork jowl (pig cheek). May substitute thick-cut bacon (closest in flavor) or pancetta (pork belly).
    Note to home cooks: Although traditional carbonara is made with guanciale, it is perfectly fine to substitute bacon. Guanciale isn't always readily available in local a grocery store, but you can always find bacon. And who doesn't love bacon?
  • eggs - Use room temperature eggs. No eggs? Try one of our other easy pasta recipes, like German Spaghetti or Ground Turkey Pasta.
  • pecorino romano - freshly grated. Pecorino Romano is hard, salty Italian cheese with a mild flavor.
  • grana padano - freshly grated. Grana Padano is similar to Parmigiano Reggiano, but less expensive and suitable for everyday use. Grana Padano is a hard Italian cheese that is less salty than Pecorino Romano. It is used in this recipe to bring down the saltiness of the finished dish. May substitute parmesan cheese.
  • cracked black pepper - Use a pepper mill at a medium setting to crack the pepper. If substituting ground black pepper, be sure to reduce the amount to approximately ¼ teaspoon, or the pepper flavor will be over-powering.
  • water - Be sure the water is salty like the sea so that the cooked pasta is flavorful.
  • spaghetti - Spaghetti is the traditional shape used to make carbonara. Bucatini would be a nice substitute.

    See the recipe card for full information on ingredients and quantities.

Variation

Chicken Carbonara is a popular variation of this delicious dish. Simply toss in some sliced grilled chicken, baked or rotisserie chicken. And enjoy!

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How to Make Classic Carbonara

Prep your ingredients and let's get cooking! Just follow the step-by-step instructions below to make a delicious carbonara you're gonna love. And remember, you can reach out to me anytime with questions. I'm here to help!

Salt being added to a pot of water.
  1. Boil Water. Bring a large pot of cold water to a boil (approximately 5 quarts).

    While the water is heating up, start frying the guanciale.
Guanciale frying in a pan.
  1. Fry Guanciale. In a frying pan or large skillet over medium-high heat, fry diced guanciale until they are golden brown and crispy. Remove from the pan and set the guanciale aside on some paper towel to drain.

    Drain some of the rendered fat from the pan into a measuring cup, reserve it for use when making the carbonara sauce, and discard the rest.
A pan with a little oil set aside on a stove to cool.
  1. Set Pan Aside To Cool. Remove the pan from the heat and let it cool down while you start the pasta.
Hot spaghetti pasta in a pan without sauce.
  1. Cook Pasta. Add ¼ cup of salt to the boiling water. Cook over medium heat until just past al denté and is soft.

    Pro Tip: Al dente´ is too firm to absorb the creamy sauce properly.

    Reserve a cup of hot pasta water.

    Drain the cooked pasta into a colandar and transfer it to the pan right on top of the remaining rendered guanciale fat.
Carbonara sauce mixed together in a bowl.
  1. Make The Sauce. Whisk together grated cheese, egg yolks, and cracked black pepper, in a small bowl or bain marie.

    Add a little of the reserved guanciale fat to the egg mixture and beat vigorously until emulsified.

    Pro Tip: It is important to mix vigorously. The quick motions are necessary for the sauce to emulsify into a smooth and creamy carbonara.

    And the residual heat of the pan will be enough to cook it without curdling the raw eggs.
Carbonara sauce on top of cooked pasta in a pan.
  1. Put The Carbonara Together. Pour the carbonara sauce over the top of the hot pasta and toss or mix vigorously until the carbonara sauce is silky smooth. Garnish with or mix in the guanciale.

    Troubleshooting Carbonara.
    Too thick? Add a little hot pasta water if necessary to loosen the sauce and improve the emulsification of the sauce. Too loose? Add a little more cheese.
A plate full of Spaghetti Carbonara with parmesan cheese sprinkled on top.
  1. Serve Immediately. Plate the hot carbonara in warm bowls or plates and serve immediately. Buon Appetito!

Expert Tips For Classic Carbonara

  1. Prep Ahead. Prep ingredients ahead of time, so you're not in a rush.
  2. Room Temperature Ingredients. Use room-temperature eggs and cheese.
  3. Grate the cheese. Pre-grated cheese contains ingredients that prevent it from melting as well as cheese you have grated yourself.
  4. Rule of Thumb. The general rule of thumb is to use 1 egg yolk per person.
  5. Cheese Ratio. We use a 2:1 ratio for pecorino romano:grana padano. Chef Monosillio's Carbonara recipe uses a 2:3 ratio.
  6. Pasta water needs to be salty for the flavor it imparts. So make sure it tastes salty like the sea.
  7. Temperature. The cooked spaghetti must be hot when it is added so that the sauce emulsifies.
  8. Cool Pan. Let the pan cool so that the residual heat does not curdle the eggs.
  9. Texture. Cook the pasta until it's soft, not al denté, so that it absorbs the sauce better.
  10. How to Thicken Sauce. Thicken sauce with more cheese if necessary.
  11. How to Loosen Sauce. Loosen up a thick sauce by adding a little more pasta water.

Recipe FAQs

What is traditional carbonara made of?

Traditional carbonara is made from a few simple ingredients: guanciale (pork jowl), egg yolks, pecorino romano cheese, cracked black pepper, a little pasta water, and spaghetti.

What does authentic carbonara taste like?

Authentic carbonara is the perfect combination of creamy, salty flavor from the cheese and savory bacon.

What kind of cheese is good in carbonara?

Authentic carbonara is made with pecorino romano, or a combination of pecorino romano and grana padano. Pecorino romano is salty and grana padano is more mild. So, a combination of both will balance the flavor.

How do you keep carbonara from scrambling?

Carbonara is an emulsification of egg yolks, cheese, and pasta water. The secret to creamy carbonara is quick, vigorous movements to combine the ingredients into a smooth sauce. See Troubleshooting Carbonara - Avoid Curdled Eggs.

How to flip pasta in a pan?

Put the pasta in the pan, put the sauce on top of it, and flip the food in the pan to emulsify the sauce until it is smooth and creamy. See How to flip pasta in a pan like a pro!

There you have it. This Classic Carbonara Recipe is a quick & easy weeknight dinner you can make and have on the table in under 30 minutes! We hope you enjoy our super simple, super tasty recipe. Try it and let us know how you like it. We'd love to hear from you!

xo ~ Seanna

How to Serve

This classic carbonara recipe is so creamy and delish and would go great with some bread on the side like these favorites: Garlic Breadsticks, Homemade Focaccia, or some Crostini. It also pairs well with a beautiful Charcuterie Board and a glass of Chianti!

More Pasta Recipes

Did you love this recipe? If you make this recipe and love it, stop back, give it a 5-star rating ⭐⭐⭐⭐⭐ and leave a comment. THANK YOU!! Follow Seanna's Kitchen and share this recipe with your friends on Facebook, Instagram, and Pinterest, and subscribe to my Newsletter for ALL the latest recipes! We'd love to hear from you!

📖 Recipe

Spaghetti carbonara on a white plate.

Classic Spaghetti Carbonara Recipe

Make this classic carbonara recipe in under 30 minutes with this insanely delicious authentic Italian pasta recipe.
5 from 4 votes
Print Pin Save Recipe!
Cook Time: 30 minutes
Total Time: 30 minutes
Servings: 4 Servings
Calories: 724kcal
Author: Seanna Borrows

Equipment

Ingredients 

  • 4 ounces guanciale Diced. May substitute bacon.
  • 4 yolks egg yolks
  • ⅔ cup pecorino romano Grated.
  • ⅓ cup grana padano Grated.
  • ½ teaspoon cracked black pepper
  • 1 cup pasta water
  • 16 ounces spaghetti

Instructions

  • Boil Water. Bring a large pot of cold water to a boil (approximately 5 quarts). While the water is heating up, start frying the guanciale.
  • Fry Guanciale. In a frying pan or large skillet over medium-high heat, fry diced guanciale until they are crispy. Remove from the pan and set aside.
    Drain some of the rendered fat from the pan into a measuring cup, reserve it for use when making the carbonara sauce and discard the rest.
  • Set Pan Aside To Cool. Remove the pan from the heat and let it cool down while you start the pasta.
  • Cook Pasta. Add ¼ cup of salt to the boiling water. Cook pasta past al dente and is soft. Al dente pasta would be too firm to absorb the creamy sauce properly.
    Reserve a cup of the hot water. Drain the pasta and transfer it to the pan right on top of the remaining rendered guanciale fat.
  • Make The Sauce. Whisk together grated cheese, egg yolks, and cracked black pepper, in a small bowl or bain marie. Add a little of the reserved guanciale fat and beat vigorously until emulsified.
    Add a little pasta water if necessary to loosen the sauce and improve the emulsification of the sauce.
  • Mix Together. Pour the carbonara sauce over the top of the hot pasta and mix vigorously until the creamy carbonara is silky smooth. Mix in the guanciale bits, or use them to garnish the carbonara.
  • Serve Immediately. Plate in warm bowls and serve immediately. Enjoy!

Video

Notes

Pro Tip: It is important to mix vigorously. The quick motions are necessary for the sauce to emulsify into a smooth and creamy carbonara.
Troubleshooting Carbonara: Too thick? Add a little pasta water if necessary to loosen the sauce and improve the emulsification of the sauce. Too loose? Add a little more cheese.
 
 
 
 

Nutrition

Calories: 724kcal | Carbohydrates: 86g | Protein: 26g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 64mg | Sodium: 587mg | Potassium: 279mg | Fiber: 4g | Sugar: 3g | Vitamin A: 150IU | Calcium: 304mg | Iron: 2mg
DID YOU MAKE THIS RECIPE?Mention @SeannasKitchen and tag #seannaskitchen!

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Comments

    5 from 4 votes

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    Recipe Rating




  1. Meg says

    5 stars
    My whole family loved it. Even the picky kiddo! Definitely saving this to make over and over.

    Reply

    • Seanna Borrows says

      So great to hear Meg!

      Reply

  2. Russ B says

    5 stars
    So good. Incredible flavor.

    Reply

    • Seanna Borrows says

      Thanks Russ! Appreciate you!

      Reply

  3. JR says

    5 stars
    My husband and I absolutely loved this recipe! So simple to make, easy to follow instructions and incredible flavor.

    Reply

    • Seanna Borrows says

      Thank you JR!! So glad you guys loved it! Appreciate you taking the time to leave me a comment and rating!

      Reply

  4. Jessica says

    5 stars
    My husband absolutely loved this dish! Simple to make and such incredible flavor.

    Reply