Classic Spaghetti Carbonara

Spaghetti Carbonara is a classic Italian pasta dish known for its rich, creamy texture and simple yet flavorful ingredients. Traditionally made with just a few key components—eggs, cheese, black pepper, and bacon (guanciale)—it embodies the essence of Roman cuisine: using high-quality ingredients to create something extraordinary. The dish is prepared by tossing hot pasta with a mixture of beaten eggs and cheese, which creates a silky sauce without the need for cream. Bacon adds a savory, crispy bite, while the freshly ground black pepper gives it a subtle spice. Spaghetti Carbonara is a comforting, satisfying meal with a perfect balance of creamy, salty, and umami flavors.

Spaghetti Carbonara Ingredients

For the Sauce

• 3 Eggs, beaten
• ¼ cup Shredded Parmesan
• ¼ teaspoon Black pepper

Other ingredients

• ½ pound Spaghetti (250g)
• 150 g Bacon (better yet, Guanciale)

How to Make the Best Spaghetti Carbonara

1. In a large pot, boil the water and add 1 tablespoon of salt. Cook the spaghetti according with package instructions.
2. In a bowl, mix the eggs, black pepper and parmesan. Reserve.
3. Chop the bacon into smaller bite sizes. In a medium-high large pan, add the bacon (no need to add oil, because the bacon will already release a lot of fat) and cook until golden (about 5 minutes).
4. Once the pasta is cooked, do not forget to separate 1 cup of the water before draining the pasta.
5. In the same pan you cooked the bacon, now add the pasta. Mix it well and turn off the heat.
6. With the heat off, add the egg mixture and half of cup of the pasta water. You don’t want the eggs to cook and look like scrambled eggs, you want a creamy sauce. So keep stirring constantly for a minute. Add more water if it is too dry.
7. Garnish with freshly ground black pepper and shredded parmesan and serve immediately.

Recipe Tips

1. If available next to you, really prefer using Guanciale for this recipe instead of bacon.
2. The “cream” in this recipe is created with the mix of the eggs, the cheese and the pasta water. No heavy cream is used in the traditional carbonara recipe.
3. Work quickly: Toss the pasta immediately after draining with the egg and cheese mixture while it’s still hot to create a silky sauce without scrambling the eggs.