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Traditional Spaghetti Carbonara

Portrait of Francisco Correia, author of Nela's Recipes

by Francisco Correia on 11 May 2026

A creamy and authentic carbonara made the traditional way.

Main image of the recipe: Traditional Spaghetti Carbonara

Simple ingredients, incredible flavor

This classic spaghetti carbonara keeps things simple and authentic. Crispy guanciale, pecorino romano, eggs, and black pepper come together to create a rich and silky sauce without using any cream. It's one of those dishes that feels fancy but comes together surprisingly quickly.

Ingredients needed for Traditional Spaghetti Carbonara

What you'll need

Only a few ingredients, so quality matters:
  • Spaghetti: 140 g
  • Guanciale: 80 g
  • Eggs: 2 eggs
  • Pecorino Romano: 50 g, finely grated
  • Black pepper: 1 teaspoon, ground

How to make it

The key is using the pasta heat to create the sauce:
  1. Start by cooking the guanciale in a pan over medium heat. No oil is needed since it cooks in its own fat.
  2. Cook until crispy and golden, then set aside while keeping the rendered fat in the pan.
  3. Meanwhile, cook the spaghetti in salted boiling water until al dente.
  4. In a bowl, whisk together the eggs, grated pecorino romano, black pepper, and a small spoon of the guanciale fat.
  5. Once the pasta is ready, transfer it directly to the pan with the guanciale off the heat.
  6. Add a splash of pasta water and mix well.
  7. Pour in the egg and cheese mixture while tossing continuously so the residual heat creates a creamy sauce without scrambling the eggs.
  8. Add more pasta water if needed until the sauce becomes smooth and glossy.
  9. Serve immediately with extra pecorino and black pepper on top.
Step-by-step image for making Traditional Spaghetti Carbonara

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Detailed view of the completed Traditional Spaghetti Carbonara recipe

Traditional Spaghetti Carbonara

This classic spaghetti carbonara keeps things simple and authentic. Crispy guanciale, pecorino romano, eggs, and black pepper come together to create a rich and silky sauce without using any cream. It's one of those dishes that feels fancy but comes together surprisingly quickly.

Ingredients

  • Spaghetti: 140 g
  • Guanciale: 80 g
  • Eggs: 2 eggs
  • Pecorino Romano: 50 g, finely grated
  • Black pepper: 1 teaspoon, ground

Instructions

  1. Start by cooking the guanciale in a pan over medium heat. No oil is needed since it cooks in its own fat.
  2. Cook until crispy and golden, then set aside while keeping the rendered fat in the pan.
  3. Meanwhile, cook the spaghetti in salted boiling water until al dente.
  4. In a bowl, whisk together the eggs, grated pecorino romano, black pepper, and a small spoon of the guanciale fat.
  5. Once the pasta is ready, transfer it directly to the pan with the guanciale off the heat.
  6. Add a splash of pasta water and mix well.
  7. Pour in the egg and cheese mixture while tossing continuously so the residual heat creates a creamy sauce without scrambling the eggs.
  8. Add more pasta water if needed until the sauce becomes smooth and glossy.
  9. Serve immediately with extra pecorino and black pepper on top.

Nutrition

per serving
  • Calories:683 kcal
  • Total Fat:40g
  • Carbohydrates:51g
  • Fiber:3g
  • Protein:31g

Additional Info

Categories: Main, Pasta, Italian

Nutrition

per serving
  • Calories:683 kcal
  • Total Fat:40g
  • Carbohydrates:51g
  • Fiber:3g
  • Protein:31g
Portrait of Francisco Correia, author of Nela's Recipes

Welcome to Nela's Recipes

I'm Francisco, and I'm passionate about preparing nutritious and flavorful meals. Additionally, I'm pursuing studies in computer science, and I have a keen interest in sports and a deep love for traveling.

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