Authentic spaghetti carbonara is a classic Roman pasta made with just five ingredients: spaghetti, guanciale, egg yolks, Pecorino Romano, and black pepper. The eggs emulsify with pasta water to create a naturally creamy sauce without any 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.
Begin cooking the spaghetti in a large pot of salted boiling water according to package directions.
While the pasta cooks, slice the guanciale into strips, then dice it.
Place the diced guanciale in a cold, dry sauté pan. Cook over medium heat, allowing the fat to render out slowly until the guanciale is golden and crispy.
In a separate mixing bowl, combine the egg yolks, finely grated Pecorino Romano cheese, and a generous amount of freshly ground black pepper.
Once the guanciale is crispy, remove it from the pan with a slotted spoon or tongs, setting it aside. Leave the rendered fat in the pan.
Add a small spoonful of the hot guanciale fat to the egg and cheese mixture and stir quickly to temper the eggs and form a thick paste.
When the spaghetti is al dente, use tongs to transfer it directly into the pan with the rendered guanciale fat.
Toss the spaghetti in the fat over medium heat. Add a ladle of the starchy pasta water to the pan to help create an emulsion. Season with more black pepper.
Turn off the heat. Transfer the hot spaghetti and all the liquid from the pan into the mixing bowl with the egg and cheese mixture.
Immediately and vigorously mix everything together. The heat from the pasta will cook the egg yolks and melt the cheese, creating a creamy sauce. If the sauce is too thick, add a splash more pasta water until it reaches your desired consistency.
Plate the spaghetti, twisting it into a nest.
Top with the reserved crispy guanciale and finish with another grind of fresh black pepper.
Carbonara is best eaten fresh. Leftovers can be refrigerated up to 2 days but will not reheat well—the sauce may separate or the pasta may dry out.
While bacon is a common substitute, guanciale is essential for authentic carbonara—it has a different fat composition and flavor. If unavailable, pancetta is closer than bacon, but the result will differ.
Eggs scramble when the pan is too hot. Remove the pan from heat before adding the egg mixture, then stir constantly while slowly adding reserved pasta water to temper the eggs.
Whole eggs work but produce a lighter sauce. Yolks alone create the traditional rich, custardy texture. If using whole eggs, reduce the amount slightly.
Reserve 1–1.5 cups before draining. Start with ¼ cup and add more gradually to reach desired sauce consistency—you likely won't use it all.
No—Pecorino Romano cheese is a core ingredient and cannot be omitted without losing the dish's character. There is no standard dairy-free carbonara.
Spinach Pesto Pasta
15 min · Borti Pasta
Gnocchi with Gorgonzola and Spinach
15 min · Borti Pasta
Fettuccine with Shrimp, Arugula, and Cherry Tomatoes
25 min · Borti Pasta
One Pot Garlic Chicken Pasta
30 min
BEST Zuppa Toscana
40 min
Zuppa Toscana
55 min
Stove Top Stuffing Meatloaf
85 min
Classic Meatloaf with Mashed Potatoes and Fried Cabbage
80 min
The Muffaletta Sandwhich
Creamy Lemon Chicken Pasta
45 min
Creamy Garlic Chicken Pasta
30 min
