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Classic Roman Spaghetti Alla Carbonara

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Once you’ve tasted the classic Roman Spaghetti alla Carbonara you’ll never forget the experience. This recipe shows you how to correctly balance the cheese, eggs, pork and pasta. When you are craving comfort food, NOTHING cures you like creamy pasta carbonara. The secret is in the way you handle the hot pasta and eggs and we’ll share that secret with you. 

For this recipe you will need: guanciale or pancetta, garlic, red pepper flakes, olive oil, dry white wine, eggs, Pecorino romano cheese, Parmigiano-Reggiano cheese, coarsely ground black pepper, sea salt, fresh flat leaf parsley, spaghetti. 

A white plate filled with egg sauce coated pasta with bits of pork on top and some parley leaves.

First Published: March 09,2014… Last Updated: June 08, 2019

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Key to Spaghetti alla Carbonara

The key to this spectacular dish is its rich ingredients:

  • eggs
  • egg yolks
  • two different cheese
  • the spiciness of two kinds of pepper
  • crispy, salty pan-fried nuggets of guanciale — Italian salt-cured pig jowl, or pancetta — salt-cured Italian bacon.

Your first taste will have your eyes lifting up to heaven because a taste so divine couldn’t be of this earth.

The simplicity of this recipe reminds me of the Stracciatella Alla Romana recipe. So easy to make and yet so good. 

Arch of constantine, Rome, Italy, front, Colosseum , pasta alla carbonara

Arch of Constantine Rome Italy

Every Italian region wants pasta carbonara credit

Since the pasta alla carbonara dish is so delicious, everyone wants credit for the original recipe. Most of the time it’s attributed to the cucina romana.

Some of the theories surrounding pasta alla carbonara

  1. Competing theories give credit to the woodcutters in the Apennine mountains of the Abruzzo, and also coal workers because ” alla carbonara” means coal worker’s style.
  2. Another theory credits the food shortages during World War II.  During the war, the Allied troops in Rome distributed military rations of powdered eggs and bacon. The story goes that the clever Romans used these ingredients to make the dish.
  3. Another credit goes to the Lazio region where pasta is seasoned with eggs, lard, and pecorino cheese.
  4. The simplest and most believable story is that this type of dish always existed at a family level and at the local osterie (simple Italian restaurants, usually inexpensive) because the ingredients are simple and not impossible to obtain.

Pasta alla Carbonara Belongs to Rustic Italian Cuisine

Spaghetti with pancetta bits on a white plate with a salad in background.

Spaghetti Alla Carbonara a pasta dish with a rich sauce.

It doesn’t matter where spaghetti alla carbonara started, it’s an important part of the rustic Italian cuisine and everyone can claim it.

The traditional carbonara recipe calls for the guanciale but it might be hard to find so a good substitute is the pancetta.

If you decide to use bacon, be sure it isn’t smoked . . . smoked bacon will overpower the delicate flavor of this dish.

Although you may find some recipes may add cream to the sauce, an authentic carbonara sauce recipe does not use heavy cream. The combination of eggs, cheese, and pasta water combine to make a creamy, silky sauce that doesn’t need that cream. 

Tips for Making Creamy Spaghetti Alla Carbonara

Pasta water should taste like the ocean. 

For  a full pound of pasta you should add a heaping tablespoon of salt. This is what gives the spaghetti or whatever pasta you use taste. 

Save some pasta water. 

Whenever you cook pasta always save some of the starchy cooking water. You will need some of this water to make the creamy sauce for the pasta carbonara. This tip is also useful whenever making any type of pasta with sauce. 

Toss the pasta in the guanciale or pancetta fat. 

Once you cook the meat keep the fat in the pan and toss the pasta in it. You want the pasta to be lightly coated by the fat. 

Turn off the heat when adding the eggs.

After tossing the spaghetti in the pancetta or guanciale oil, remove the skillet from the heat and add a couple of teaspoonfuls of the pasta water to it so that the bottom of the pan isn’t dry. 

Stir in the egg, Parmesan mixture and keep tossing the pasta until the eggs begin to thicken and turn to a smooth custard. Stirring keeps the eggs from curdling while the heat from the pan and the pasta cooks the eggs. 

Season the pasta alla carbonara

Season with coarsely ground black pepper and generously sprinkle with Italian parsley. Serve immediately. 

We hope you make this pasta alla carbonara recipe for you and your family. We’re sure you’ll consider this recipe a keeper.

Tutti a tavola è pronto

Un caro saluto e alla prossima.

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This is just the type of measuring cup that is great to have for all purposes. There is nothing more frustrating than to have a liquid measuring cup that won’t pour. So many times we start to pour a liquid and it dribbles instead. The V-spout makes sure you pour without spilling. 

Black cast iron skillet on a red and white checkered tea towel full of spaghetti with green parsley sprinkled on top.

Classic Roman Spaghetti Alla Carbonara 

Pasta carbonara is all about balancing eggs, cheese, pork, and pasta. The sauce is rich and creamy and so good you’ll be craving more. Yes, it is comfort food at its finest. The eggs act as an emulsifier that binds the fat from the pork to the sauce so that it is velvety smooth and creamy. 

If you like this recipe, please consider giving it a 5-star rating. 

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A white plate filled with egg sauce coated pasta with bits of pork on top and some parley leaves.

Classic Roman Spaghetti alla Carbonara

A delicious pasta made with eggs and cheese that turn into a rich sauce. The sauce is flavored with crispy, salty bits of guanciale or pancetta.
5 from 34 votes
Print Pin Rate
Course: main dish
Cuisine: Italian
Keyword: pasta, Roman Dish
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Calories: 1112kcal
Author: Marisa Franca at All Our Way
As An Amazon Associate I earn from qualifying purchases.

Ingredients

  • 1 lb. spaghetti or 1 lb. rigatoni pasta
  • 1/4 c. extra virgin olive oil
  • 1 tsp. red pepper flakes
  • 3 garlic cloves thinly sliced
  • 8 oz. guanciale or pancetta cubed in small 1/4" cubes
  • 1/2 c. dry white wine
  • 4 fresh large eggs --warm to room temperature -- separate two of the eggs and use just the yolks saving the whites for another use
  • 1/2 c. Parmigiano-Reggiano cheese freshly grated
  • 1/2 c. Pecorino cheese freshly grated
  • Coarsely ground black pepper -- q.b. quanto basta -- or to your taste
  • Sea salt
  • Fresh flat leaf Italian parsley-- use a generous amount coarsely chopped

Equipment Needed

Instructions

  • Break the two eggs into a bowl, adding the yolks and both cheeses.Whisk to blend well, set aside.
  • Bring a large pot of water to boil over high heat. Generously salt the boiling water, add the pasta and cook until al dente, 8 to 10 minutes.
  • While pasta is cooking, heat a large skillet, add the olive oil and the guanciale or pancetta, sauté until just starting to brown about 2 minutes. Add garlic and red pepper flakes and cook another 2-3 minutes more. Add the wine and cook until reduced by half. Set aside but keep warm.
  • When pasta is done, reserve about 1 cup of the water then drain the pasta and add the pasta to the large skillet and toss with the meat in the pan.
  • From the 1 cup of reserved water take 1/2 cup and slowly pour into the egg mixture while stirring briskly. This tempers the eggs and prevents them from scrambling when you add them to the hot pasta.
  • Pour the egg mixture over the pasta and toss rapidly to coat the pasta with the sauce. This is best done with tongs. If the sauce seems too thick then add a little more of the pasta water to get the consistency you like.
  • Season with coarsely ground black pepper and sprinkle generously with the Italian parsley.

Notes

  • The heat from the pan and the pasta helps to cook the eggs.
  • Short pasta such as the rigatoni makes it easier to toss with the sauce.
  • This is a wonderful dish to serve to guests -- believe me there won't be any leftovers.

Nutrition

Serving: 4g | Calories: 1112kcal | Carbohydrates: 89g | Protein: 47g | Fat: 58g | Saturated Fat: 21g | Cholesterol: 251mg | Sodium: 1295mg | Potassium: 532mg | Fiber: 4g | Sugar: 4g | Vitamin A: 980IU | Vitamin C: 0.7mg | Calcium: 727mg | Iron: 3.3mg

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Comments

  7. Elaine Benoit says

    5 stars
    I love carbonara and one of the things I lament over is my hubby doesn’t like pepper. But, he’s going on a business trip and my sister is coming for dinner so I’m going to make your delicious recipe!! Yay!

    Reply

  9. Lizzy says

    What a classic and elegant dinner. I always forget how easy carbonara can be to whip up. And I probably have all the ingredients at home already! Sounds like I’ll be making this very soon.

    Reply

  11. Dana says

    5 stars
    This sounds so easy! I’ve always wanted to make pasta alla carbonara from scratch, but using raw eggs always sort of freaked me out. But the way this is explained makes it way less intimidating. I can’t wait to try it!

    Reply

  13. Sean@Diversivore says

    5 stars
    Carbonara is MAGIC. I love making it, and seeing just how the heat of the past transforms the eggs and cheese into silky smooth deliciousness. It’s one of my favourite things. I’m lucky enough to have access to guanciale, but it’s awesome with good pancetta too (and maybe even a bit easier to like for some – guanciale definitely has a stronger ‘pork’ taste). I’ve never made it with white wine though! I’m very curious about this variation, and I’ll have to give it a shot! Cheers.

    Reply

  14. Carmy says

    5 stars
    I absolutely love pasta to the moon and back. I’m always shocked when people would dump their pasta water out and I’m like NO SAVE IT FOR THE PASTA! It’s where all the goodness is 😉 Definitely will have to try your carbonara recipe. Thanks for breaking it down.

    Reply

  15. Sandra Shaffer says

    5 stars
    This brings back memories from when my kids were little. This was and still is their favorite pasta dish. simple, but sure is loaded with flavor. Great tip on turning off the heat when adding the egg. Perfect every time!

    Reply

  16. Daniela says

    5 stars
    Pasta alla Carbonara is one of my favorite Italian pasta dishes, so I was very excited to see this post. I really appreciate all the tips you give in it. For example, I have never thought about tossing the pasta in the pancetta fat but that sounds like a great idea! I can’t wait to try this version!

    Reply

  17. Debra says

    5 stars
    I had no idea Carbonara had eggs in it! That explains so much. Now we won’t have to go to a restaurant for this deliciousness. Love the historical perspective as well.

    Reply

  18. Gloria says

    5 stars
    I am a pasta lover. I could eat it everyday!! This sounds amazing. I know hubby would love this too. Classic recipes are the best. I will bring the wine. What time is dinner.

    Reply

  20. Natalie says

    5 stars
    I love carbonara. It’s on our family menu like all the time. It’s super simple and so delicious. I love the addition of wine. I will definitely give this a try. Sounds so delicious.

    Reply

  21. Neha says

    5 stars
    Carbonara is one of my most favorite flavors and I can’t get over how simple and quick this recipe sounds. Making this one your way real soon!

    Reply

  22. Charity says

    5 stars
    My husband and I LOVE carbonara (we fight to be the one to order it at a restaurant) but we’ve never made it at home! Need to try this recipe stat!

    Reply

  23. Amanda says

    5 stars
    Carbonara is easily one of my favorite pasta sauces, and I love how quick and easy this recipe is! It’s so delicious and perfect for company. Thanks for sharing!

    Reply

  26. Ashton Max says

    5 stars
    YUM! I love the combination of flavors and colors. Healthy, filling, and delicious. Can’t wait to try this recipe, I know my family will love it!

    Reply

  27. Jenni LeBaron says

    5 stars
    I absolutely love spaghetti carbonara! It’s such a rich and delicious dish worthy of a special occasion. I can’t wait to try your version of the recipe because it looks fantastic!

    Reply

  28. Julie says

    Fun fact: if your pasta water is actually as salty as the ocean, it would be pretty disgusting. 🤣 A gallon of ocean water contains roughly 7.5 tablespoons of salt! Can you imagine adding that much salt to cook pasta?! Most people vastly under salt their pasta water, but I always laugh when I hear the phrase “pasta water should be as salty as the sea.”

    Reply

  30. Jordan says

    5 stars
    This is one of my all time favorite Italian meals but I’ve never tried making it at home. Hopefully I can handle your awesome directions and not mess it up! It looks divine.

    Reply

  36. Jolina says

    5 stars
    I’m not surprised the regions want to claim carbonara as their own. It’s delicious! I like making carbonara though whether my eggs curdle is a hit or miss. Thanks for your tips! I can’t wait to try them out.

    Reply

  38. giancarlo cenciarini says

    Great Franca.You got the talent to improve even the great classic dishes.Did you learn from your mamy? What school did you go?You should do a book instead of sharing with us. I used to make guanciale and pancetta,but gave me colesterol.I buy Costco loin and make lonzino and sausages ,no fat. Arrivederci.Buona giornata and keep them coming. Giancarlo.

    Reply

    • Marisa Franca says

      Ciao, Giancarlo! Sei molto gentile, grazie! I enjoy sharing recipes and talking abut delicious Italian food. I’d certainly love to taste your lonzino and sausages. I know they must be delicious!! Alla prossima!!

      Reply

  39. Kylie | Midwest Foodie says

    5 stars
    I have always wanted to make carbonara but have felt like it’s too complicated. This post has made me realize that I can confidently make this at home. Can’t wait to try it this weekend when we have friends over!

    Reply

  41. Thistle says

    5 stars
    This is one of my favorite dishes! I order it all the time in different restaurants!

    Thanks so much for the delicious recipe!

    Happy day to you friend!
    karianne

    Reply

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