Name: Spaghetti Carbonara
Prep time: 1 h 5 min
Cook time: 1 h 25 min
Total time: 1 h 30 min
Cuisine: Italienisch
Ingredients: 400 g Spaghetti; 150 g Guanciale (oder Pancetta als Ersatz); 3 Eier (2 ganze, 1 Eigelb); 80 g Pecorino Romano, fein gerieben (optional gemischt mit etwas Parmesan); Frisch gemahlener schwarzer Pfeffer; Salz für das Kochwasser

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This classic pasta dish is rich, creamy, and deeply satisfying, with a simple mix of pasta, eggs, cheese, and guanciale. I find that it captures the essence of comfort food while still feeling elegant enough for a special meal. In just about half an hour, I can make a dish that tastes like it’s straight from Rome.

Spaghetti Carbonara

Why You’ll Love This Recipe

I love how Spaghetti Carbonara is made with just a handful of ingredients, yet the flavors are bold and comforting. The silky sauce comes together without cream—just eggs, cheese, and pasta water—and coats every strand of spaghetti perfectly. I also appreciate how quick it is to prepare, making it perfect for weeknight dinners. And while it feels fancy, it’s actually a simple, rustic dish that’s all about good technique and quality ingredients.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Spaghetti
Guanciale
Eggs
Pecorino Romano cheese (sometimes I like to add a little Parmesan too)
Freshly ground black pepper
Salt (for the pasta water)

Directions

I start by boiling a large pot of salted water and cooking the spaghetti until al dente.
While the pasta cooks, I cut the guanciale into small pieces and cook it in a skillet until it’s golden and crispy, then I remove it from the heat.
In a bowl, I whisk the eggs with finely grated Pecorino Romano and plenty of black pepper.
Once the pasta is ready, I reserve a cup of the pasta water and then drain it.
I add the hot pasta to the skillet with the guanciale, tossing to coat it in the rendered fat.
Off the heat, I stir in the egg and cheese mixture quickly, adding a splash of reserved pasta water at a time until the sauce turns silky and creamy, clinging to every strand of spaghetti.
I finish with more cheese and black pepper before serving.

Servings and timing

This recipe makes about 4 servings.
Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes

Variations

Sometimes I mix Pecorino Romano with Parmesan for a slightly milder flavor. If I want to lighten it up, I’ll use less cheese and more black pepper for a sharper bite. Occasionally, I add a sprinkle of parsley for freshness, though I know traditionalists would disagree.

storage/reheating

I think Spaghetti Carbonara is best eaten fresh, but if I have leftovers, I store them in an airtight container in the refrigerator for up to 2 days. To reheat, I warm it gently in a skillet over low heat with a splash of water to loosen the sauce. I avoid the microwave since it can scramble the eggs and ruin the creaminess.

FAQs

Can I use cream in Spaghetti Carbonara?

I don’t use cream, since the authentic recipe relies on eggs and cheese for its creamy sauce. But if I want a richer dish, a splash of cream can be added.

What pasta works best for Carbonara?

I usually use spaghetti, but bucatini or rigatoni also work beautifully because they hold onto the sauce.

Can I make this vegetarian?

Yes, I can leave out the guanciale and use a smoky vegetarian substitute, though the flavor won’t be exactly the same.

How do I keep the eggs from scrambling?

I remove the skillet from the heat before adding the egg mixture and stir quickly with pasta water to create a smooth sauce instead of scrambled eggs.

Can I prepare Carbonara ahead of time?

I don’t recommend making it ahead since the sauce can lose its creamy texture. It’s best served right after it’s made.

Conclusion

Spaghetti Carbonara is one of those recipes I keep coming back to because it’s so simple yet so special. With just a few ingredients and the right technique, I can create a silky, comforting pasta that feels both rustic and refined. It’s a dish I love to make for myself on a busy weeknight or for friends when I want to impress without spending hours in the kitchen.