Traditional Spaghetti alla Carbonara

    25 minutes

    Follow this authentic Italian recipe and you'll have a bowl of delicious creamy pasta in under 30 minutes!

    8 people made this

    Serves: 4 

    • 2 teaspoons olive oil
    • 450g guanciale (cured pork cheek), diced
    • 500g spaghetti
    • 3 eggs
    • 10 tablespoons grated pecorino Romano cheese
    • salt and ground black pepper to taste

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Heat oil in a frying pan over medium heat; add guanciale (see Cook's Note). Cook, turning occasionally, until evenly browned and crispy, 5 to 10 minutes. Remove from heat and drain on paper towels.
    2. Bring a large saucepan of salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Drain and return to the pot. Let cool slightly, stirring occasionally, about 3-4 minutes.
    3. Whisk eggs and half the pecorino Romano cheese, and some black pepper in a bowl until smooth and creamy. Pour egg mixture over pasta, stirring quickly, until creamy and slightly cooled. Stir in guanciale. Top with remaining pecorino Romano cheese and more ground black pepper.

    Cook's Notes:

    Guanciale, dry-cured pork jowl, is available from specialty markets. Substitute unsmoked bacon or pancetta for the guanciale if desired.

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    Reviews in English (25)


    I wouldn't use as much meat.  -  19 Feb 2019  (Review from Allrecipes USA and Canada)


    I used bacon. This was very good.  -  16 Dec 2018  (Review from Allrecipes USA and Canada)


    Excellent! You can find the guanciale here in the Boston area but I make my own!!!  -  08 Nov 2018  (Review from Allrecipes USA and Canada)