Pasta alla Carbonara is a rich and creamy Roman pasta dish made with just eggs, Pecorino Romano cheese, guanciale (or pancetta), and black pepper. No cream needed! This is simplicity at its finest — creamy, savory, and packed with bold flavor in every bite.
🧾 Ingredients (Serves 2)
- 200g spaghetti (or rigatoni, linguine)
- 100g guanciale (or pancetta), diced
- 2 egg yolks + 1 whole egg
- 1/2 cup Pecorino Romano cheese, finely grated
- Freshly ground black pepper – to taste
- Salt – for boiling pasta
👨🍳 Instructions
🔹 Step 1: Boil the Pasta
- Bring a large pot of salted water to a boil.
- Cook spaghetti until al dente. Reserve 1/2 cup of pasta water before draining.
🔹 Step 2: Cook the Guanciale
- In a skillet, cook guanciale over medium heat until crispy and golden.
- Turn off the heat and let it rest in the pan.
🔹 Step 3: Make the Egg Mixture
- In a bowl, whisk together egg yolks, whole egg, Pecorino Romano, and a generous amount of black pepper.
🔹 Step 4: Combine Everything
- Add hot (but not boiling) pasta into the guanciale pan.
- Quickly mix in the egg-cheese mixture while tossing continuously — the residual heat will cook the eggs into a creamy sauce.
- Add reserved pasta water a little at a time if needed to loosen the sauce.
🔹 Step 5: Serve
- Plate the pasta immediately.
- Top with extra cheese and freshly ground black pepper.
🍽️ Serving Suggestions
- Serve hot, as a main course.
- Pairs beautifully with a glass of Italian white wine.
💡 Tips & Notes
- Do not add cream — real Carbonara is creamy from eggs and cheese only.
- Don’t overheat after adding the egg mixture or it will scramble.
- Guanciale is traditional, but pancetta or even bacon can be used in a pinch.
