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Creamy Spaghetti Carbonara with pancetta, egg, and Parmesan cheese

Ultimate Spaghetti Carbonara

This is the definitive, foolproof recipe for authentic Roman Spaghetti Carbonara. It uses a simple technique to create a silky, creamy sauce from eggs, cheese, and pasta water without any cream, delivering a perfect balance of salty guanciale and sharp black pepper. Ready in under 30 minutes, it's a lesson in luxurious simplicity.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large eggs, room temperature
  • 1 1/2 tsp freshly cracked black pepper, plus more for serving
  • Kosher salt for pasta water
  • 1 1/2 cups reserved starchy pasta water

Equipment

  • Large pot
  • Large skillet or Dutch oven
  • Tongs
  • Mixing bowls
  • Whisk
  • Grater
  • Measuring cups/spoons
  • Colander (optional)

Method
 

  1. Bring a large pot of well-salted water to a boil.
  2. While water heats, dice the guanciale. Finely grate both cheeses and mix them together in a bowl.
  3. In a separate medium bowl, whisk the eggs. Add the mixed cheeses and all the black pepper, whisking vigorously until a thick, grainy paste forms. Set aside near the stove.
  4. Place diced guanciale in a large, cold skillet. Turn heat to medium and cook, stirring occasionally, until fat renders and pieces are golden and crispy, about 10-12 minutes. Turn off the heat.
  5. Cook the spaghetti in the boiling water according to package directions for al dente. About 2 minutes before it's done, carefully scoop out about 1 1/2 cups of the starchy pasta water.
  6. Temper the egg mixture: While whisking constantly, slowly drizzle about 1/2 cup of the hot pasta water into the egg and cheese mixture.
  7. Using tongs, transfer the cooked spaghetti directly into the skillet with the guanciale and its fat. Toss vigorously to coat the pasta. Ensure the skillet is completely off any heat source.
  8. Working quickly, pour the tempered egg and cheese mixture over the hot pasta. Toss continuously and vigorously.
  9. Add more reserved pasta water, a splash at a time, while tossing until the sauce becomes glossy, creamy, and clings to the pasta.
  10. Serve immediately in warmed bowls, topped with an extra crack of black pepper and a sprinkle of the remaining grated cheese.

Notes

The skillet must be off the heat when adding the egg mixture to avoid scrambling. Warm your serving bowls to prevent the sauce from seizing. Reserve more pasta water than you think you'll need for adjusting consistency. For a richer sauce, use 2 whole eggs plus 2 extra yolks. Guanciale can be substituted with pancetta or thick-cut bacon. Leftovers are not recommended, but if necessary, store in an airtight container in the refrigerator for up to 1 day and reheat very gently with a splash of water.