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Italian Classic Spaghetti Carbonara: Pure Bliss in Every Bite

This authentic Roman pasta dish is creamy, rich, and irresistibly comforting without using any cream. Made with simple pantry staples, it delivers silky texture and bold flavor in every forkful. Perfect for a quick weeknight dinner or an impressive Italian-inspired meal. Pure bliss with minimal effort!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 400 g spaghetti
  • 150 g pancetta or guanciale diced
  • 2 large eggs
  • 1 large egg yolk
  • 1 cup freshly grated Parmesan or Pecorino Romano cheese
  • 2 cloves garlic lightly crushed
  • 1 teaspoon freshly ground black pepper
  • Salt for pasta water

Method
 

  1. Bring a large pot of salted water to a boil and cook spaghetti until al dente.
  2. In a pan over medium heat, cook pancetta or guanciale until crispy and golden.
  3. Add crushed garlic to the pan for flavor, then remove before combining.
  4. In a bowl, whisk eggs, egg yolk, grated cheese, and black pepper until smooth.
  5. Reserve ½ cup pasta water, then drain spaghetti.
  6. Quickly toss hot spaghetti with pancetta off the heat.
  7. Pour egg and cheese mixture over pasta, stirring rapidly to create a creamy sauce.
  8. Add reserved pasta water gradually if needed for silkiness.
  9. Serve immediately with extra cheese and black pepper on top.

Notes

Recipe Notes (Single Lines)

  • Do not add cream; authentic carbonara relies on eggs and cheese for creaminess.
  • Work quickly when adding the egg mixture to avoid scrambling.
  • Use freshly grated cheese for the best texture and flavor.
  • Guanciale gives the most traditional taste, but pancetta works well.
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