Authentic Homemade Pasta Carbonara Recipe

Pasta Carbonara is a classic Italian dish known for its creamy texture and rich, savory flavors—all without using cream! Made with just a few simple ingredients, this dish comes together quickly, making it perfect for a cozy dinner.

Photo by Zoran Borojevic on Unsplash

Ingredients (Serves 2-3)

• 200g (7 oz) spaghetti or bucatini
• 100g (3.5 oz) guanciale (or pancetta), diced
• 2 large eggs
• 1/2 cup Pecorino Romano cheese, finely grated
• Freshly ground black pepper (to taste)
• Salt (for boiling water)

Instructions

1. Prepare the Ingredients

• Cut the guanciale into small cubes or thin strips.
• In a small bowl, whisk together the eggs and grated Pecorino Romano cheese until smooth. Set aside.

2. Cook the Pasta

• Bring a large pot of salted water to a boil.
• Cook the spaghetti until al dente according to the package instructions.
• Before draining, reserve 1/2 cup of pasta water.

3. Cook the Guanciale

• In a large pan over medium heat, cook the guanciale until crispy and golden brown, about 4-5 minutes.
• Turn off the heat to prevent overcooking.

4. Combine Everything

• Add the drained pasta to the pan with the guanciale, tossing to coat in the rendered fat.
• Slowly pour in the egg and cheese mixture, stirring continuously.
• If the sauce is too thick, add a small amount of reserved pasta water until you achieve a silky, creamy consistency.

5. Season and Serve

• Add freshly ground black pepper to taste (be generous!).
• Serve immediately with extra Pecorino Romano on top.

Tips for the Perfect Carbonara

✔️ No Cream Needed – The creaminess comes from the emulsification of eggs, cheese, and pasta water.
✔️ Use Authentic Ingredients – Guanciale (cured pork cheek) provides the best flavor, but pancetta works too.
✔️ Don’t Scramble the Eggs – Make sure to remove the pan from heat before adding the egg mixture.

Enjoy your homemade Carbonara—simple, delicious, and authentically Italian!