Creamy

Spaghetti Carbonara

Name: Spaghetti Carbonara
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Ingredients: 12 oz (340g) spaghetti; 4 large eggs; 1 cup (115g) grated parmesan cheese; 6 slices of guanciale (or pancetta), diced; Salt, to taste; Black pepper, to taste; 2 tbsp (30g) extra virgin olive oil; 2 cloves garlic, minced; 1 cup (250ml) dry white wine; 1 cup (250ml) chicken broth

By Lucia Marchetti · June 18, 2026 · Creamy

Prep15 min

Cook12 min

Total27 min

Serves4

I still remember the first time I had Spaghetti Carbonara at my grandmother's house. The creamy sauce, the perfectly cooked spaghetti, and the combination of flavors all came together to create a dish that I would never forget. As I grew older, I realized that the key to a great Carbonara lies in its simplicity and the use of high-quality ingredients. In this recipe, I will guide you through the process of making an authentic Italian Spaghetti Carbonara that is sure to become a staple in your household.

One of the things that sets Carbonara apart from other pasta dishes is the use of eggs, parmesan cheese, and guanciale (or pancetta) to create a rich and creamy sauce. The eggs provide a smooth and velvety texture, while the parmesan cheese adds a salty and nutty flavor. The guanciale, which is an Italian cured meat, gives the dish a deep and savory flavor that is hard to replicate with other ingredients.

Despite its simplicity, Carbonara can be a bit tricky to make, especially for beginners. The key is to cook the spaghetti al dente, which means that it should still have a bit of bite to it. Then, you need to create the sauce by whisking together the eggs, parmesan cheese, and a bit of the pasta water. Finally, you add the cooked spaghetti to the sauce and toss everything together until the spaghetti is well coated.

This recipe is perfect for a weeknight dinner or a special occasion. It's also a great dish to make for a crowd, as it can be easily scaled up or down depending on the number of people you're serving. So, whether you're a seasoned cook or a beginner, I hope you enjoy this recipe for Spaghetti Carbonara and that it becomes a staple in your household.

In this recipe, I will provide you with a step-by-step guide on how to make an authentic Italian Spaghetti Carbonara. I will also provide you with some tips and variations to help you customize the dish to your taste. So, let's get started and make some delicious Spaghetti Carbonara!

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal ingredients.
It's a great option for a weeknight dinner or a special occasion.
The dish is highly customizable, so you can add your own favorite ingredients to make it your own.
Carbonara is a crowd-pleaser, and it's perfect for serving to a large group of people.
The recipe can be made ahead of time, which makes it perfect for busy households.
It's a budget-friendly option that won't break the bank.

Why This Recipe Works

The key to a great Carbonara lies in its simplicity and the use of high-quality ingredients. The eggs provide a smooth and velvety texture, while the parmesan cheese adds a salty and nutty flavor. The guanciale gives the dish a deep and savory flavor that is hard to replicate with other ingredients.

Another important aspect of Carbonara is the cooking technique. The spaghetti needs to be cooked al dente, which means that it should still have a bit of bite to it. This is important because it allows the spaghetti to hold onto the sauce better. Then, you need to create the sauce by whisking together the eggs, parmesan cheese, and a bit of the pasta water. The heat from the spaghetti and the pasta water helps to cook the eggs and create a creamy sauce.

The combination of the eggs, parmesan cheese, and guanciale creates a rich and creamy sauce that coats the spaghetti perfectly. The acidity in the pasta water helps to balance out the richness of the sauce, creating a well-balanced flavor profile. Overall, the combination of high-quality ingredients and proper cooking technique makes Carbonara a dish that is both simple and sophisticated.

Ingredients You’ll Need

When it comes to making Carbonara, the quality of the ingredients is crucial. You'll need to use high-quality spaghetti, eggs, parmesan cheese, and guanciale (or pancetta) to get the best flavor. Make sure to choose a good quality parmesan cheese that is freshly grated, as this will make a big difference in the flavor of the dish. You'll also need some black pepper and salt to season the dish.

One of the most important ingredients in Carbonara is the guanciale (or pancetta). This is an Italian cured meat that is made from pork jowl, and it has a delicate, unsmoked flavor. If you can't find guanciale, you can substitute it with pancetta or even bacon. However, keep in mind that the flavor will be slightly different.

12 oz (340g) spaghettiHigh-quality spaghetti is essential for this dish. Look for a brand that is made from durum wheat semolina, as this will give the best flavor and texture.
4 large eggsFresh eggs are crucial for this recipe. Make sure to choose eggs that are fresh and have a good quality.
1 cup (115g) grated parmesan cheeseFreshly grated parmesan cheese is essential for this dish. Look for a good quality parmesan cheese that is made from cow's milk, as this will give the best flavor.
6 slices of guanciale (or pancetta), dicedGuanciale is an Italian cured meat that is made from pork jowl. It has a delicate, unsmoked flavor that is essential for this dish. If you can't find guanciale, you can substitute it with pancetta or even bacon.
Salt, to tasteSalt is essential for seasoning the dish. Use a good quality salt, such as kosher salt or sea salt, to get the best flavor.
Black pepper, to tasteBlack pepper is essential for seasoning the dish. Use a good quality black pepper, such as freshly ground black pepper, to get the best flavor.
2 tbsp (30g) extra virgin olive oilExtra virgin olive oil is essential for cooking the guanciale and adding flavor to the dish. Look for a good quality olive oil that is made from high-quality olives, as this will give the best flavor.
2 cloves garlic, mincedGarlic is essential for adding flavor to the dish. Use a good quality garlic, such as fresh garlic, to get the best flavor.
1 cup (250ml) dry white wineDry white wine is essential for adding flavor to the dish. Look for a good quality white wine, such as Pinot Grigio or Sauvignon Blanc, to get the best flavor.
1 cup (250ml) chicken brothChicken broth is essential for adding moisture to the dish. Use a good quality chicken broth, such as homemade or low-sodium broth, to get the best flavor.

Equipment You’ll Need

Large heavy skillet or sauté panSharp chef's knifeCutting boardColander or strainerWooden spoon or silicone spatulaWhiskMeasuring cups and spoons

How to Make Spaghetti Carbonara

1
Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until it is al dente. Reserve 1 cup of the pasta water before draining the spaghetti.
2
In a large skillet, heat the olive oil over medium heat. Add the diced guanciale and cook until it is crispy, about 4-5 minutes. Remove the guanciale from the skillet and set it aside on a paper towel-lined plate.
3
Add the minced garlic to the skillet and cook for 1-2 minutes, until fragrant. Be careful not to burn the garlic.
4
Add the white wine to the skillet and cook until it is almost completely reduced, about 2-3 minutes. Scrape the bottom of the skillet to release any browned bits.
5
Add the chicken broth to the skillet and cook until it is heated through, about 1-2 minutes. Season the broth with salt and black pepper to taste.
6
In a large bowl, whisk together the eggs, parmesan cheese, and a pinch of salt and pepper. Add the reserved pasta water to the bowl in small increments and whisk until the sauce is smooth and creamy.
7
Add the cooked spaghetti to the bowl and toss it with the egg sauce until the spaghetti is well coated.
8
Add the cooked guanciale to the bowl and toss it with the spaghetti and egg sauce until everything is well combined.
9
Season the Carbonara with salt and black pepper to taste, then serve it immediately.
10
Garnish the dish with additional parmesan cheese and a sprinkle of black pepper, if desired.

Expert Tips

Use high-quality ingredients, such as fresh eggs and guanciale, to get the best flavor.
Cook the spaghetti al dente, as this will help it hold onto the sauce better.
Don't overcook the guanciale, as this can make it tough and chewy.
Add the pasta water to the egg sauce in small increments, as this will help to achieve the right consistency.
Use a good quality parmesan cheese, such as freshly grated parmesan, to get the best flavor.
Don't overmix the egg sauce, as this can make it too thick and sticky.
Serve the Carbonara immediately, as this will help to preserve the creamy texture of the sauce.

Common Mistakes to Avoid

Overcooking the spaghetti, which can make it mushy and unappetizing.
Not reserving enough pasta water, which can make the sauce too thick and sticky.
Not cooking the guanciale enough, which can make it soft and unappetizing.
Adding too much egg sauce to the spaghetti, which can make it too rich and overwhelming.
Not seasoning the dish enough, which can make it bland and unappetizing.
Not serving the Carbonara immediately, which can cause the sauce to separate and become unappetizing.

Variations and Substitutions

Adding some diced vegetables, such as bell peppers or mushrooms, to the skillet with the guanciale.
Using different types of cheese, such as pecorino or romano, to give the dish a unique flavor.
Adding some spice, such as red pepper flakes, to the dish to give it a kick.
Using different types of pasta, such as linguine or fettuccine, to change up the texture of the dish.
Adding some cooked chicken or bacon to the dish to make it more substantial.
Using a different type of cured meat, such as prosciutto or serrano ham, to give the dish a unique flavor.

What to Serve With Spaghetti Carbonara

Carbonara is a dish that is best served immediately, as this will help to preserve the creamy texture of the sauce. You can serve it as a main course, or as a side dish to accompany other Italian favorites. Some popular options to serve with Carbonara include a green salad, garlic bread, or roasted vegetables.

One of the best things about Carbonara is its versatility. You can customize it to your taste by adding your favorite ingredients, such as diced vegetables or cooked chicken. You can also serve it with a variety of sides, such as a caprese salad or a plate of grilled meats.

Garlic breadGreen saladRoasted vegetablesGrilled meatsCaprese saladSauteed spinach

Make-Ahead, Storage, Freezing and Reheating

Carbonara is a dish that is best served fresh, but it can be stored in the refrigerator for up to 3 days. To store it, let the dish cool to room temperature, then cover it with plastic wrap or aluminum foil and refrigerate it. When you're ready to serve it, simply reheat it in the microwave or on the stovetop until it's hot and creamy.

It's also possible to freeze Carbonara, but it's not the best option. The sauce can separate and become unappetizing when it's frozen, and the texture of the spaghetti can become mushy. If you do choose to freeze it, make sure to freeze it in an airtight container or freezer bag, and to label it with the date and contents.

To reheat frozen Carbonara, simply thaw it overnight in the refrigerator, then reheat it in the microwave or on the stovetop until it's hot and creamy. You can also add a little bit of pasta water or cream to the dish to help restore the sauce to its original consistency.

Frequently Asked Questions

What is the difference between guanciale and pancetta?

Guanciale and pancetta are both Italian cured meats, but they are made from different parts of the pig. Guanciale is made from the pork jowl, while pancetta is made from the pork belly. Guanciale has a more delicate, unsmoked flavor, while pancetta is often smoked and has a more robust flavor.

Can I use bacon instead of guanciale or pancetta?

Yes, you can use bacon as a substitute for guanciale or pancetta. However, keep in mind that the flavor will be slightly different. Bacon is often smokier and more robust than guanciale or pancetta, so it may change the character of the dish.

How do I prevent the egg sauce from scrambling when I add it to the spaghetti?

To prevent the egg sauce from scrambling, make sure to add it to the spaghetti in a slow and gradual manner, whisking constantly. You can also add a little bit of pasta water to the egg sauce to help thin it out and make it more manageable.

Can I make Carbonara ahead of time?

Yes, you can make Carbonara ahead of time, but it's not the best option. The sauce can separate and become unappetizing when it's refrigerated or frozen, and the texture of the spaghetti can become mushy. If you do choose to make it ahead of time, make sure to store it in the refrigerator and reheat it gently when you're ready to serve it.

What is the best way to reheat Carbonara?

The best way to reheat Carbonara is to reheat it gently over low heat, whisking constantly. You can also add a little bit of pasta water or cream to the dish to help restore the sauce to its original consistency.

Can I freeze Carbonara?

Yes, you can freeze Carbonara, but it's not the best option. The sauce can separate and become unappetizing when it's frozen, and the texture of the spaghetti can become mushy. If you do choose to freeze it, make sure to freeze it in an airtight container or freezer bag, and to label it with the date and contents.

How do I prevent the spaghetti from becoming mushy when I reheat it?

To prevent the spaghetti from becoming mushy when you reheat it, make sure to reheat it gently over low heat, and to add a little bit of pasta water or cream to the dish to help restore the sauce to its original consistency. You can also try reheating the spaghetti in the microwave, which can help to preserve its texture.

Can I use different types of cheese in Carbonara?

Yes, you can use different types of cheese in Carbonara, such as pecorino or romano. However, keep in mind that the flavor will be slightly different. Parmesan cheese is the traditional choice for Carbonara, and it provides a salty, nutty flavor that is essential to the dish.

The Full Recipe

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