Spaghetti Carbonara

Name: Spaghetti Carbonara
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 12 ounces (340 g) dried spaghetti; Kosher salt, for the pasta water; 5 ounces (140 g) guanciale or pancetta, cut into 1/4-inch strips; 1 teaspoon olive oil; 2 large eggs, at room temperature; 2 large egg yolks, at room temperature; 1 cup (60 g) finely grated Pecorino Romano, plus more to serve; 1 1/2 teaspoons freshly and coarsely ground black pepper, plus more to serve

The Roman classic: spaghetti in a silky sauce of eggs, pecorino, black pepper and crisp guanciale, with no cream. Ready in about 30 minutes.

By Tasty Nest Recipes Editorial TeamPublished October 16, 2026

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30 min total 4 servingsIntermediate

A plate of spaghetti carbonara coated in a glossy yellow egg sauce with crisp pieces of pork and grated pecorino — Photo: joyosity · CC BY 2.0. Illustrative photo; your results may look different.

About this recipe

Carbonara is one of those dishes that seems almost too simple to work: pasta, cured pork, eggs, cheese and pepper. Done well, the eggs and cheese melt into a glossy, creamy sauce that clings to every strand, with no cream at all.

The whole technique is about temperature. The sauce comes together off the heat, using the warmth of the freshly drained pasta and a splash of starchy pasta water to thicken the eggs gently. Too much heat and they scramble; too little and the sauce stays runny.

Guanciale (cured pork cheek) is traditional and gives the deepest flavour, but pancetta or thick-cut bacon also work well.

Equipment you'll need

Large pot
Large skillet
Mixing bowl
Tongs

Tips for success

Starting the guanciale in a cold pan renders more fat and gives evenly crisp pieces.
Room-temperature eggs blend into the sauce more smoothly and are less likely to scramble.
Grate the cheese finely on a rasp grater; coarse shreds clump instead of melting.
The sauce relies on gentle heat, so the eggs are not cooked to 160°F (71°C). If you are serving anyone who is pregnant, very young, older or immunocompromised, use pasteurised eggs, which are sold in some supermarkets.

Substitutions and variations

Use pancetta or thick-cut unsmoked bacon instead of guanciale.
Replace half the Pecorino Romano with Parmigiano-Reggiano for a milder, nuttier sauce.
Rigatoni or bucatini can be used instead of spaghetti.

Storage and reheating

To store: Carbonara is best eaten as soon as it is made. Refrigerate any leftovers in an airtight container and eat within 1 day.

To reheat: Reheat gently in a skillet over low heat with a splash of water, tossing constantly. The sauce will not be as silky as when it was fresh.

Recipe