Pasta Carbonara is a traditional Roman dish combining crispy guanciale, rich egg yolk sauce, and Pecorino Romano cheese into a creamy, simple pasta. The key is using guanciale instead of bacon and timing the eggs correctly to create a silky sauce without cream.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
In a skillet over medium heat, render the cubed guanciale until it is crispy and the fat has rendered out.
Meanwhile, bring a large pot of salted water to a boil and cook the pasta until al dente.
In a large mixing bowl, whisk together the egg yolks, grated Pecorino Romano cheese, and a generous amount of freshly ground black pepper.
Using a spider strainer or tongs, transfer the hot cooked pasta directly from the pot to the bowl with the egg mixture. The residual heat from the pasta will gently cook the sauce.
Immediately toss the pasta vigorously to coat it in the sauce, creating a creamy emulsion. If needed, add a splash of the hot pasta water to thin the sauce.
Plate the pasta and top with the crispy guanciale pieces.
Garnish with additional grated Pecorino Romano cheese and more freshly ground black pepper before serving.
Carbonara is best served immediately. Leftovers can be refrigerated and reheated gently in a pan with a splash of pasta water, but texture and creaminess will diminish.
Bacon is a common substitute, but guanciale has a more complex, less smoky flavor that defines authentic carbonara. If using bacon, reduce the quantity slightly as it renders more fat.
Scrambled eggs mean the heat was too high or the pasta was too hot when mixed. Toss the pasta off heat or in a cool bowl, then add the egg mixture slowly while stirring constantly.
This recipe uses egg yolks only for a richer, silkier sauce. Whole eggs work but produce a lighter result. Traditional Roman carbonara varies on this point.
Carbonara is best served immediately after tossing. It does not reheat well as the sauce will break down. Prepare components ahead, but combine just before serving.
This recipe uses ziti, which catches and holds the sauce well. Spaghetti, rigatoni, or bucatini are equally traditional and authentic choices.
One Pot Garlic Chicken Pasta
30 min
BEST Zuppa Toscana
40 min
Zuppa Toscana
55 min
Stove Top Stuffing Meatloaf
85 min
Cajun Spaghetti With Creole Meat Sauce
55 min
Antipasto Salad
10 min
Antipasto Pasta Salad with Italian Vinaigrette Dressing
40 min
Italian Antipasto Salad
20 min
