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If you’re craving a pasta dish that’s rich, creamy (without cream!), salty, and deeply comforting, this Classic Roman Spaghetti Carbonara is your answer. With just five ingredients, you can recreate a true taste of Rome right in your kitchen.
I love this recipe because it’s timeless, authentic, and beautifully simple. No shortcuts, no cream—just a silky egg-based sauce, crispy guanciale, sharp Pecorino Romano, and perfectly cooked pasta. It’s a dish that proves you don’t need a lot to make something extraordinary.
Questions I Often Get Asked About This Recipe
Q: Is it true that real carbonara has no cream?
Yes! Traditional Roman carbonara uses eggs, cheese, and pasta water to create its creamy texture—no cream needed!
Q: Can I substitute bacon for guanciale?
You can use pancetta or thick-cut bacon, but guanciale (cured pork jowl) gives the most authentic and rich flavor.
Q: What kind of cheese should I use?
Pecorino Romano is the traditional choice for its sharp, salty profile. Parmesan can be used in a pinch, but the taste will be milder.
Q: How do I prevent the eggs from scrambling?
Let the pasta cool just slightly before adding the eggs, and toss quickly off the heat to gently emulsify into a silky sauce.
Q: Can I use other types of pasta?
Yes! While spaghetti is classic, rigatoni, bucatini, or linguine work well too.
What You Need to Make Classic Roman Carbonara
Ingredients:
- 12 oz (340g) spaghetti
- 4 oz (115g) guanciale, diced
- 2 large eggs + 2 egg yolks
- 1 cup freshly grated Pecorino Romano cheese
- Freshly ground black pepper
- Salt (for pasta water)
How to Make Classic Roman Spaghetti Carbonara
Step 1: Boil the Pasta
- Bring a large pot of salted water to a boil.
- Cook spaghetti until al dente. Reserve 1 cup pasta water, then drain.
Step 2: Cook the Guanciale
- While pasta cooks, place guanciale in a cold pan and heat over medium.
- Cook until crispy and golden, then turn off heat. Leave the fat in the pan.
Step 3: Mix the Egg Sauce
- In a bowl, whisk together eggs, yolks, Pecorino Romano, and a generous amount of black pepper.
Step 4: Combine Everything
- Add hot (but not boiling) pasta to the pan with guanciale.
- Quickly pour in the egg mixture, tossing constantly. Add reserved pasta water, a little at a time, until a silky sauce forms.
Step 5: Serve & Garnish
- Plate immediately. Garnish with extra cheese and black pepper.
- Enjoy hot with a crisp glass of white wine or sparkling water.
Tips for the Best Carbonara
✔ Use room temperature eggs – They incorporate more smoothly into the sauce.
✔ Don’t rush the emulsification – Tossing the pasta slowly with egg and cheese helps prevent curdling.
✔ Save your pasta water! – It’s essential for achieving that velvety, glossy sauce.
✔ Crack fresh black pepper generously – It balances the richness beautifully.
✔ Grate cheese fresh – Pre-shredded cheese won’t melt as evenly or taste as sharp.
Reader Reviews
🌟🌟🌟🌟🌟 Emma L. – “Absolutely delicious! It tasted just like the carbonara I had in Rome. So simple and so good.”
🌟🌟🌟🌟 James K. – “I used pancetta since I couldn’t find guanciale—still amazing! Super creamy without any cream.”
🌟🌟🌟🌟🌟 Samantha W. – “This recipe taught me how to make real carbonara. I’ll never go back to the cream version again!”
🌟🌟🌟🌟 Lucas R. – “Perfect texture. Tossing the pasta off the heat made all the difference.”
🌟🌟🌟🌟🌟 Jessica T. – “Five ingredients, one pan, and one unforgettable dinner!”
Printable Recipe
Classic Roman Spaghetti Carbonara
This Classic Roman Spaghetti Carbonara is made with just 5 ingredients—no cream, just eggs, Pecorino Romano, guanciale, and pasta. A silky, rich, and authentic Italian pasta!
Ingredients
- 12 oz (340g) spaghetti
- 4 oz (115g) guanciale, diced
- 2 large eggs + 2 egg yolks
- 1 cup freshly grated Pecorino Romano cheese
- Freshly ground black pepper
- Salt (for pasta water)
Instructions
Step 1: Boil the Pasta
- Bring a large pot of salted water to a boil.
- Cook spaghetti until al dente. Reserve 1 cup pasta water, then drain.
Step 2: Cook the Guanciale
- While pasta cooks, place guanciale in a cold pan and heat over medium.
- Cook until crispy and golden, then turn off heat. Leave the fat in the pan.
Step 3: Mix the Egg Sauce
- In a bowl, whisk together eggs, yolks, Pecorino Romano, and a generous amount of black pepper.
Step 4: Combine Everything
- Add hot (but not boiling) pasta to the pan with guanciale.
- Quickly pour in the egg mixture, tossing constantly. Add reserved pasta water, a little at a time, until a silky sauce forms.
Step 5: Serve & Garnish
- Plate immediately. Garnish with extra cheese and black pepper.
- Enjoy hot with a crisp glass of white wine or sparkling water.
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If You Enjoyed This Recipe, Please Share!
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