This is a real spaghetti carbonara recipe made the traditional Italian way, without a single drop of cream. It relies solely on egg and cheese to make a luscious, creamy carbonara sauce. Food fit for a king (or queen!) that proves simple can be magnificent.
Economical note – Use bacon instead of guanciale and parmesan instead of parmigiano reggiano for a very respectable version of carbonara that will still make Italians proud. But don’t add cream! 😊
Spaghetti carbonara
Carbonara is a beautiful, classic Italian pasta that’s so creamy, you’d swear there’s a good amount of cream in it. And indeed, there’s plenty of recipes that cheat by adding in cream.
But today, we’re making spaghetti carbonara properly, the authentic, traditional way. No cream. Just egg, cheese and a splash of starchy pasta cooking water.
15 minutes later, THIS is the sight that will be in front of you. And you’ll make 60 million Italians beam with pride!
You can imagine eating that mouthful of chewy spaghetti bathed in the creamy sauce, right? Don’t dream about it. Make it a reality!! It’s so quick and easy it will blow your mind!
What happens if I add cream?
Outside of Italy, lots of recipes “cheat” by adding cream into carbonara sauce, for various reasons. Not a bad thing, per se, it’s just that it’s no longer a real carbonara.
But more importantly for me (in addition to, of course, the fact that I’m sharing a recipe with the intention of respecting the origins), cream alters the mouthfeel and flavour. You see, real carbonara is rich and creamy to eat. But you don’t get that slick of dairy fat coating your mouth like you do when eating cream.
Put another way – carbonara is how you get your creamy pasta fix without feeling weighed down like you do when you indulge in pastas doused with heavy cream. Win!
Ingredients in carbonara sauce
Carbonara calls for raw eggs which are stirred vigorously off the stove with hot cooked pasta, guanciale (a cured pork like bacon), parmesan and a splash of pasta cooking water. Watch the magic unfold before your eyes as 4 simple ingredients transforms into a luxurious creamy sauce! NO CREAM allowed! 🙂
Economical note: Substitute guanciale with bacon and use parmesan instead of parmigiana reggiano. You’ll still capture the essence of real carbonara that will make Italians proud!
Guanciale – This is a key ingredient in carbonara, and is a cured fatty pork that is similar to bacon and pancetta. It adds adds flavour into the dish and the fat makes the sauce creamy when mixed with the egg and starchy pasta cooking water.
Find it at Italian delis, Harris Farms (Syd, QLD), and speciality produce stores. It’s a bit of a speciality product but can be substituted with pancetta or streaky bacon in a pinch! Best to get block form so you can cut it into thick batons. If pre-sliced is all you can get, try to get thick cut.
More information on guanciale below.
Parmigiano reggiano – This is basically a premium parmesan that’s been aged so it has more complex flavours. It adds salt into the sauce as well as thickening it. Pecorino romano, which is made from sheep milk, is also commonly used, or a combination of the two. Substitute with parmesan cheese.
Must grate your own! Whatever you use, don’t use store bought pre-grated as it won’t melt properly in the sauce.
Egg yolks and whole eggs – The egg combined with the guanciale fat is what makes the stunning creamy carbonara sauce that the world is obsessed with. There’s no need for cream for a creamy sauce! See section above for why.
We use a combination of whole eggs, plus egg yolks for richness. If only yolks are used, the richness is a little too off-the-charts!
Raw egg concerns? These days in developed countries, food safety standards are such that you should not have to be concerned about eating raw eggs sourced from reputable stores. In fact, raw eggs are used more commonly than you probably realise, such as in tiramisu and mayonnaise. So if you’ve ever had any of these at restaurants, you’ve had raw eggs!
However, if you are pregnant or immunity compromised, I would recommend avoiding raw eggs as a precaution. Make fettucine alfredo instead!
Spaghetti – While you can use any long pasta, the most common type used is spaghetti.
Pepper – For seasoning. Freshly ground black pepper recommended here.
No salt in sauce – The pasta cooking water is salted so it flavours the spaghetti as it cooks. And the carbonara sauce gets salt from the guanciale and cheese.
Garlic, optional – While not strictly traditional, garlic is a popular addition and it does add extra flavour into it. 🙂
Guanciale for (real) carbonara
Worth hunting down? Yes, if it’s accessible, within your budget and you are keen to experience an authentic carbonara. But bacon or pancetta makes a very respectable substitute!
Guanciale is a cured Italian pork that is made from pig jowls or cheek that looks like a block of bacon. It has more intense flavour than everyday bacon because of the pork cut used and it’s aged 3+ months.
It has a high proportion of fat, and that’s exactly as it should be and is needed for carbonara. The fat that melts out of the guanciale when sautéed until golden is a key flavouring for the creamy carbonara sauce.
Equally important is that the fat that melts out of the guanciale is required to thicken the carbonara sauce to make it creamy. Basically, what happens is that when the fat from the guanciale and in the egg yolks is mixed with starchy pasta cooking water, it thickens. This is what makes the sauce creamy and cling to the pasta strands rather than a watery pool in the base of your bowl. You’ll see in the recipe video below!
If you don’t have enough fat (for example, if you try to make this with lean bacon), your sauce will never thicken.
Substitute guanciale with pancetta or bacon, preferably in block form so you can cut it into batons. Biting into the golden brown chunks of guanciale is a highlight of this dish!! Whichever you use, it’s essential to ensure there’s plenty of streaks of fat.
Pre-sliced bacon? It will work but because the slices are thinner than the ideal baton size, you will end up with a lot more bacon bits throughout your dish than pictured in this post. Perhaps not considered a negative, by some! 🙂
How to make (real) carbonara
Sauté guanciale until golden. Mix hot cooked pasta vigorously with the guanciale, egg, cheese and a splash of pasta cooking water and watch as it transforms into a luxurious, creamy sauce.
HOT TIP: Use the handle of a wooden spoon to mix. Fast and effective!
Batons – Cut the guanciale into thick batons. Biting through the golden brown crust into meaty bits of salty guanciale is part of the awesomeness that is carbonara!
Finely grate the parmigiana reggiano or pecorino. I use a microplane – one of can’t-live-without kitchenware items!
Sauce – Whisk together the egg, cheese and pepper in a large bowl. It needs to be a large bowl because the pasta will be stirred into the sauce in the bowl, off the stove, to avoid scrambling the eggs.
Cook pasta – Bring 4 litres (4 quarts) of water to the boil with 1 tablespoon of salt. Cook the pasta per packet directions. It should be firm, not soft, but fully cooked through.
Reserve pasta cooking water – Just before draining, scoop out one cup of pasta cooking water. Then drain the pasta in a colander.
Cook guanciale until golden while the pasta is cooking. You don’t need any oil, the guanciale will fry in its own fat.
Toss pasta in guanciale – Tumble the hot pasta into the pan with the guanciale then toss so the pasta gets coated in the guanciale fat.
Transfer into sauce bowl – Tip the hot pasta into the bowl with the egg and use a rubber spatula to scrape out every drop of the guanciale fat into the bowl. That stuff is gold! 🙂
Add 1/2 cup pasta cooking water into the bowl.
Mix vigorously with the handle of a wooden spoon, spinning the pasta around, for around 30 seconds to 1 minute. Watch as the watery pale yellow liquid magically transforms into a creamy sauce.
You know it’s ready when the sauce is no longer watery and pooled in the bottom of the bowl. Instead, it will be thickened, creamy, and clinging to the pasta!
Serve immediately in warm bowls. Pasta waits for no one!
Warm bowls? Yes. I don’t usually warm bowls for serving food, but for pasta, I almost always do. This is because pasta is at its best when it’s freshly made with the sauce is slick and the pasta is juicy. As it cools, the sauce thickens and the pasta gets stodgy. A warm bowl prolongs the life of pasta. I just warm bowls by placing a stack in the microwave for 1 minute. Else, run it under hot water or put in a low oven.
And there you have it. One of the most luxurious pasta dishes in the world. Did you know it was this quick and easy to make? Such is the beauty of Italian food. The simplicity, letting produce take centre stage with a few little tricks to make magnificent good with so few ingredients.
5 ingredients.
15 minutes.
It’s an absolutely stunner. I really hope you try this one day. – Nagi x
Watch how to make it
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Carbonara (real)
Ingredients
- 175g/6 oz guanciale (pancetta or block bacon), weight after skin removed (Note 1)
- 2 large eggs (Note 2)
- 2 egg yolks (Note 2)
- 100g/3.5 oz parmigiano reggiano , finely shredded (or pecorino romano, sub parmesan, Note 3)
- 1/4 tsp black pepper
- 400g/14 oz spaghetti
- 1 tbsp cooking/kosher salt (for cooking pasta)
- 1/2 cup pasta cooking water
- 1 garlic clove , finely minced (optional, Note 4)
Garnish (optional):
- Parsley , finely chopped
- Parmigiano reggiano
Instructions
- Guanciale – Cut into 0.5cm / 1/5" thick slices then into batons.
- Carbonara sauce – Place eggs and yolks in a large bowl. Whisk to combine. Then stir in the parmesan and pepper.
- Cook pasta – Bring 4 litres (4 quarts) of water to the boil with the salt. Add pasta and cook per the packet directions.
- Reserve pasta water – Just before draining, scoop out 1 cup of pasta cooking water, then drain the pasta.
- Cook guanciale – While the pasta is cooking, place guanciale in a non stick pan over medium high heat. Cook for 4 to 5 minutes until golden. No oil needed – as the guanciale heats up, the fat will melt so it fries in its own fat. If using garlic, add it in the last minute.
- Pasta in pan – Tip the hot pasta into the pan and toss to coat in guanciale fat.
- Mix pasta in sauce – Transfer the pasta and any residual fat in the pan into the bowl with the egg. Add 1/2 cup (125 ml) pasta cooking water. Stir vigorously using the handle of a wooden spoon for 1 minute and watch as the sauce transforms from watery to creamy and clings to the pasta strands!
- Serve – Transfer into warm bowls. Serve immediately, garnished with a little extra parmigiana reggiano if desired, and a pinch of black pepper and finely chopped parsley.
Recipe Notes:
Life of Dozer
Recently discovered iPhone photo Memories on my phone. Here’s the one that came up today!
Whats the other 1/2 cup of pasta water for ? Just incase you need more when “spinning” mixing the meal all together
Usually that’s the case. When you’re mixing up the pasta if it seems too thick for your liking add a little pasta water at time until it loosens up.
I love this! Rich, creamy and delicious! But I do need to be honest, Swiss carbonara is my preference. Very similar but raclette cheese is used in place of parmigiano reggiano and a combination of bacon and ham cubes and a healthy dose of herbes de provence seasoning. Delicious!
This one is a winner – so yum!
My old man used to order this every time he goes out for lunch at a fancy Italian restaurant… he now refuses to order it now, because once again, Nagi has a better recipe 🤭 absolutely perfect!
This is a big hug in a bowl!!!
When you have been up all night with two children who refuse to sleep this is the thing to make.
I make it with bacon, because I always have bacon, I do add the garlic (sorry Italians) and I make it with whatever pasta my two year old wants. When he asks for egg pasta this is it..
Quick and easy and so tasty.
Wow! Mixing the carbonara was like watching magic happen. Delicious!
Hello
Love your recipes but I just finished making this, following your recipe to a tee but something turned out tangy. What could I of done wrong?
Hi, it may have something to do with the quality of the guanciale. I used to buy from an upmarket cheese shop in Darlinghurst and it never tasted right. Then I found some at Panetta Mercato at MarketPlace Leichhardt and WOW! What a difference. So maybe shop around for the guanciale.
Hi, can anyone tell me at what point the garlic is added? I have read and re-read the recipe and can’t see where Nagi says to add it!
Read harder….
The garlic is added in Step#5
“If using garlic, add it in the last minute.”
Its added towards the end of step 5, not sure it that step has been updated since you added your comment as I’ve only just read the recipe.
Last sentence of step 5, optional step after cooking the meat 🙂
Jamie Oliver ads a smashed, whole garlic clove to the pan while cooking the guanciale, then removes and pitches it. Adds just a hint of garlic flavor. Only change to a perfect recipe!
I have never been able to make carbonara until this recipe. It is divine and so easy. Added lightly panfried diced bacon, mushrooms, garlic, herbs and a tiny dab of chilli. It’s true that the pasta water makes it creamy and really enjoyed that it didn’t have cream/milk. This recipe is an absolute winner….will never buy bottled carbonara sauce ever again.
So easy and absolutely delicious, will never going back to cream in carbonara again!!
Fantastic! I absolutely love real carbonara but had never made it before. Making this sauce is like magic and it is soooo delicious. Thank you Nagi <3
I’ve made this a couple of times now with both the “real” ingredients and the “budget” ones, and it was great both times 🙂 I always make more than I can eat myself as I’m cooking for 1, but have had success reheating this over a low-head stove with about a tablespoon of stock to keep it from drying out.
Hi Nagi, I love this carbonara recipe! So easy and so delish! Would this freeze well? Thanks!
I made this for the first time last night and it was delicious! I was a little bit nervous about getting the sauce right especially as I cook on a wood range. Anyway, it turned out very well. Thank you once again Nagi.
We make this a bit actually. It’s a huge hit in my family. I got the recipe and technique off Chef Jean Pierre’s video a while ago. Your procedures are only slightly different, but should work well too. We use sliced bacon, haven’t found any guanciale yet. Pancetta was too salty and strong for us. Romano and Reggiano are a must for me, they work so well together and give the taste that edge to it. Made right it is awesome, but it can be tricky to get your heat right. Not a lazy chef dish.
I made Nagis version this evening for two of us – it made a huge bowl full, plenty for at least four! I was amazed how quick and easy it was to make. It kinda is a lazy chef dish with this easy straight forward method, that’s what I love about Nagi she makes delicious dishes easy for all levels of skill and experience 🙂
Just to add to my above note. We have a fairly large family and have discovered to never to attempt making too much carbonara at once. It doesn’t end well. Keep it to the recipe sizes to guarantee success, even if you have to cook two separate batches.
Oh Nagi, this is the best version of carbonara ever! Previous attempts were stodgy. I did everything you said, step by step, I used freshly grated pecorini . I used fatty streaky bacon and a few cloves of chopped garlic. The flavour was superb. I feel confident
enough to serve it to a few special friends now.
Made with bacon and parmasen, my children loved it, will be a regular easy, cheap meal for us
There is a reason this floats to the top of search results 🙂 you have done such a remarkable job of demystifying such a delectable dish. I so rarely enjoy every word of the prequel to the actual recipe, but everything you’ve posted here is concise and informative and absolutely accessible to all budgets. Thank you, this was utterly delicious and by far my favorite recipe and technique for making carbonara.
Good recipe! In terms of warming plates – I always- without fail warm the plates . Stops the food from going cold . I just put them in the microwave for 45 seconds- presto – nice warm plates !