Classic Italian Carbonara

This Classic Italian Carbonara brings restaurant-quality flavor to your home kitchen with just a few simple ingredients. Creamy and peppery with no added cream, the richness comes from an emulsified sauce made with egg yolks, Pecorino Romano, and Parmesan. Guanciale or pancetta adds a salty, crispy punch, while freshly cracked pepper rounds out the flavor. It’s indulgent yet balanced—a pasta lover’s dream that stays true to Italian tradition.

Author: These Carbs Don't Count

Category: Pasta

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 2 plates

Calories: 1,037 kcal per serving

Ingredients

½ pound - spaghetti
⅛ - Salt
4 - egg yolks
1 - whole egg
1 cup - Pecorino Romano cheese
½ cup - Parmesan cheese
6 ounce - guanciale or pancetta
⅛ - black pepper
⅛ - Reserved pasta water

Instructions

Cook spaghetti in salted boiling water until al dente. Reserve 1 cup of pasta water and drain the rest.
In a bowl, whisk together egg yolks, whole egg, Pecorino, and Parmesan until a smooth paste forms.
In a cold pan, add guanciale or pancetta and turn heat to medium. Cook until crispy and browned.
Remove a few spoonfuls of the rendered fat and set aside. Remove meat from the pan and let cool.
Add two spoonfuls of reserved fat and a generous amount of pepper to the egg/cheese mixture. Mix and add a bit of pasta water to loosen.
Let the pan cool slightly. Add the drained pasta to the pan (off heat) and stir in the egg mixture quickly to avoid scrambling.
Add additional cheese, pasta water, and crispy guanciale. Toss vigorously until creamy.
Top with more cheese and black pepper. Serve immediately.