Name: Spaghetti alla Carbonara (Cook Pasta Like A Roman)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian
Ingredients: 5 1/2 ounces spaghetti (160g); 3 ounces guanciale (rind removed), pancetta affumicata, or thick-cut bacon, cut into 1/2″ (1cm) strips (85g); 3 large egg yolks; 1/4-1/2 cup Pecorino Romano cheese, grated (25-50g); 3-4 tablespoons starchy pasta water (45-60g); freshly cracked black pepper to taste; salt to taste

Jump to Recipe

We LOVE this pasta! It’s not only one of Italy’s favorites, but it’s also a favorite worldwide, and believe it or not, its origin seems to have a very humble American beginning. It’s a creamy dreamy pasta filled with crispy, chewy bits of pancetta or guanciale, lots of Pecorino cheese, creamy egg yolks, and a little freshly cracked black pepper. Plus, it takes less than 20 minutes to pull off from start to finish. And it only uses 4 ingredients (6 ingredients if you count the salt and pepper). For anyone who’s never made Carbonara before, I’ve included step-by-step recipe photos and instructions at the end of the post.

What Does Spaghetti alla Carbonara Taste Like?

The best way I can describe a really good carbonara pasta (to someone who’s never eaten it) would be to say that it’s similar in taste to a really elevated (super delicious) smokey bacon mac and cheese, but in spaghetti form. Although not nearly as heavy. It has plenty of delicious cheesy flavor and creaminess from the pecorino and egg yolks without being cloying. It’s great pasta.

a bowl with a coil whisk resting in it on top of egg yolks that have been whisked — eggs…

Pasta alla Carbonara the Origin Story

As the story goes, it took a few fateful things to happen in order for this pasta to be born, not least of which was WWII. In 1944 after the liberation of Rome, a skilled and resourceful Roman chef used the abundance of egg and bacon rations supplied to the Italians by the American Army to create a dish for the soldiers that would resemble something comforting and familiar to the American palate. And there aren’t too many things more “American” than bacon and eggs. Spaghetti alla Carbonara was born and everyone loved it so much (including the Italians) that it stuck around. My Papa (my grandad) was part of the 88th Infantry Division in WWII which helped to liberate Rome. It’s amazing for me to think that he was here fighting to liberate a country and its people having no idea that one day Italy would become home to one of his granddaughters♡.

a black and white view of the Roman Colosseum — The extraordinary (and magnificent) Colosseum, Rome, Italy

raw carbonara ingredients on a cutting board — ingredients that you probably already have in your kitchen.

Spaghetti alla Carbonara (Carbonara Spaghetti) Ingredients

Yields 2 servings, but feel free to scale up the recipe.

5 1/2 ounces spaghetti (160g)
3 ounces guanciale (rind removed), pancetta affumicata, or thick-cut bacon, cut into 1/2″ (1cm) strips (85g)
3 large egg yolks
1/4-1/2 cup Pecorino Romano cheese, grated (25-50g)
3-4 tablespoons starchy pasta water (45-60g)
freshly cracked black pepper to taste
salt to taste

A cute Italian couple looking at a monument, Rome, Italy.

How to Make Pasta alla Carbonara at Home

Prepare the egg + cheese mixture. Add the egg yolks to a medium-sized mixing bowl and add approximately 2/3 of the grated cheese and freshly cracked black pepper. Whisk the mixture vigorously for approximately one minute until it’s somewhat smooth and creamy and set aside.
Cook the guanciale (or pancetta affumicata). Heat a skillet to medium heat, add the pork and cook it until it’s nicely browned. Turn off the heat while you prepare the other ingredients.
Boil the pasta. Place the spaghetti in boiling (lightly salted) water and cook to “al dente” according to the package directions.
Temper the egg mixture. When there are about three minutes left for the pasta to be finished cooking, using a spoon or ladle, remove 3-4 tablespoons (45-60g) of starchy pasta cooking water and add it directly to the egg mixture whisking constantly for about one minute until it becomes smooth and creamy. *This dilutes the sauce mixture only slightly and also helps temper and cook the eggs creating an extremely creamy pasta sauce.
Assemble the pasta. Just before the pasta finishes cooking, turn the heat back on to get the pancetta nice and hot and add the strained pasta directly to the pan. Use tongs to stir and coat the pasta noodles well. Remove the pasta from the heat and immediately pour the egg mixture over the noodles tossing quickly with the tongs until everything is well combined, serve immediately with remaining Pecorino Romano cheese and freshly cracked black pepper on top, and Enjoy!

a view from the Spanish Steps looking down onto the main shopping drag of Rome — A view from the Spanish Steps in Rome, just after Scarlett Johansson and Josh Hartnett walked past us up the stairs holding hands before anyone in the States knew they were dating❤️.

The Evolution of Carbonara Ingredients

Over time, the recipe evolved to use guanciale instead of bacon because that’s what was readily available to the Italians (and because it’s delicious). You’ll find this recipe using “pancetta dolce” or “pancetta affumicata” as well. In Italian grocery stores, you’ll find little containers of cubed pancetta ready to be cooked specifically for either pasta “alla Carbonara” or “all’Amatriciana”. We typically keep one of these containers in the freezer for emergencies, but we like to buy our guanciale and pancetta fresh from the “salumeria” (meat counter) so we can choose the amount and the thickness of the cut (thinly for brunch “bacon” or in a thicker solid block for cutting into cubes or matchsticks for pasta, and other dishes).

two separate square containers of pancetta dolci and pancetta affumicata lying on an orange and white checkered square oven mitt showing the difference between the uses on each package — Pancetta for carbonara + pancetta for amatriciana.

large cubed pancetta — Large cubed pancetta dolce (not smoked).

sliced smoked pancetta — Sliced smoked pancetta.

guanciale cut into matchsticks — guanciale

How to Eat When You Visit Rome

The Romans are friendly and inviting people when you visit. And even with the language barrier, you can always find a way to eat extremely well in this city. Mostly the locals just want you to experience the beautiful and historic city they’re so proud of. But buyer beware. You can also eat some horrible frozen reheated food from any number of ‘tourist trap restaurants’ usually located near and around the major monuments where unsuspecting, excited, and exhausted tourists want lunch or dinner with a view. If you don’t understand the Italian language enough to read a menu, you may be eating a previously frozen dish, that locals and more informed tourists wouldn’t touch with a ten-foot pole. But even without reading or speaking the language at all, you’ll rarely go wrong if you order a local pasta like carbonara or pasta all’Amatriciana or anything else that’s being offered that day from a small trattoria or osteria just off the beaten (touristy) path. If you can get to Rome, go. You will not be disappointed. There’s a ton of graffiti, trash, and the best food you’ll ever eat in your life. Until then, cook like Roman at home.

spaghetti carbonara plated in a white pasta bowl with rectangular pieces of beautifully browned pancetta throughout

How to Cook Pasta Like a Pro Every Time

If you’ve eaten a forkful of pasta at your favorite restaurant you may have wondered why it can sometimes be so much richer and velvety (even tastier) than the stuff you make at home. Restaurants typically use more fat (and sometimes dairy) than you’d ever imagine cooking with at home. And one of the biggest differences between your spaghetti and theirs mostly comes down to cooking techniques and the quality of ingredients used. In order to bring out the best texture, flavor, and maximum pasta goodness, follow the guidelines below.

Don’t pre-cook your pasta noodles. In most cases, try to time the pasta so that the sauce is ready just before (or well in advance of) the noodles and not the other way around.
Add starchy pasta cooking water to the sauce. Just before the noodles are finished cooking to “al dente” doneness, add a little starchy water to the sauce and stir.
Don’t over-salt the cooking water. If the pasta cooking water is too salty, it’ll make your final sauce too salty when it gets added. Alternatively, if the pasta water is not salty enough, the noodles will be bland.
Cook the pasta directly in the sauce at the end and toss. When you can, it’s good to finish cooking the noodles directly in the sauce for 30 seconds to 2 minutes. But this is not a technique to be used when making Pasta alla Carbonara because egg yolks are involved.
Don’t add any cheese while the sauce is boiling, simmering, or otherwise cooking. Adding grated cheese to a pasta sauce while it’s cooking, causes the cheese to separate and become stringy. The fat in the cheese will separate leaving the sauce oily. Instead, remove the sauce or pasta from the heat and add the cheese after 15-20 seconds. Alternatively, in some recipes, you may serve the grated cheese at the table instead of adding it directly to the pasta.
Skip the dairy. Butter and cream aren’t necessary to create a smooth velvety texture to pasta, although in the right amounts and in the right sauce the addition can be delicious. If you’re using dairy to enhance the flavor, go for it, but if you’re just trying to create a better mouthfeel, use the techniques above and you can’t go wrong.
If the sauce is tomato-based use Mutti brand tomatoes (or the best San Marzano DOP tomatoes). My recommended canned tomato brand to use for all your tomato-based pasta sauces is Mutti. These are the best 100% Italian (non-GMO, no additives or preservatives added), tomatoes from near and around Parma, Italy. These tomatoes are available in the US (and other global markets including China. In Italy, if your family doesn’t grow and can their own tomatoes, or buy them from a local producer, Mutti is a staple found in just about every cupboard here. The reason is simple. These tomatoes are delicious with intense real tomato flavor. We have access to an abundant variety of high-quality canned San Marzano DOP tomatoes that we love and buy, but we still always keep Mutti on hand. They’re consistently great-tasting. This is important when I’m developing and sharing recipes. I want the Biting audience to have the best possible results when replicating a dish at home. Using a consistent brand that’s available to me and you make the most sense. I’m not paid by Mutti. for the endorsement. They are just one of the best brands out there, and using them absolutely will make all the difference in your homemade pasta or pizza sauce.

a forkful of Pasta alla Carbonara waiting to be eaten

Pasta Alla Carbonara (Spaghetti Carbonara) tips + tricks +FAQ’s

How do I get my Carbonara sauce to be creamier? Simply add a little bit more pasta water than what’s called for in the recipe to thin the sauce out to the desired consistency. It’s good practice when making pasta (especially new recipes you’re not yet very familiar with) to always save a little pasta water in case you need to loosen up the sauce or provide a little more “cream” factor.

If I use pancetta affumicata or American bacon to replace the guanciale, will the pasta still be authentic? Yes, in fact, they sell pancetta here in Italy specifically for making Carbonara pasta. It’s usually cubed and says if it’s for making Amatriciana sauces or Carbonara sauces. And since this recipe originally started by using bacon (to appease the hungry American Soldiers who helped liberate Rome in WWII, well, I think it’s just about as authentic as it gets. It may not taste as good as the Italian pancetta affumicata or guanciale, but it’s still delicious

Can I substitute the pecorino cheese with Parmigiano or Grana Padano cheese? Yes, you can substitute Parmigiano and Grana Padano for pecorino cheese (sheeps’s cheese) which has a stronger (wilder) flavor than both of the other cow’s milk cheeses. And actually, you may prefer to use the Grana or Parm because of its natural “sweetness” and buttery notes.
Can I use thick-cut bacon in this recipe if I can’t find pancetta or guanciale in my grocery store? Yes, you can and it will still taste excellent.
Is Carbonara safe to eat since it uses raw eggs/egg yolks? Yes, Carbonara pasta is safe to eat. Although you’re using raw eggs/egg yolks in the recipe, the hot pasta cooks the eggs to a safe temperature making them just creamy enough to coat the noodles for an amazing texture and taste. The noodles aren’t hot enough to scramble the eggs (thank goodness), but they are hot enough to create a safe dish to be eaten. And always start with the freshest eggs available. If you don’t have fresh eggs, don’t make this pasta.
What’s the difference between American bacon and Italian Pancetta and Italian Pancetta Affumicata? American bacon is smoked and is raw and needs to be cooked. Pancetta is salt-cured and dried and is therefore no longer raw and can be eaten both cooked and uncooked. Pancetta affumicata is salt-cured, dried, and smoked, and perhaps the best of both worlds? But remember it’s smoked using different hardwoods typically than is used for smoking American bacon. Bacon, Pancetta, and Pancetta Affumicata are all made using the belly of the pork or pork belly.
Is bacon better than pancetta? In my opinion, bacon isn’t better than pancetta and pancetta isn’t better than bacon. They’re very different products even if they share similarities like both being made from the belly of the pig. They can be used to replace one another in many recipes, but the finished dish will not taste exactly as it was intended. Also, American bacon is usually much saltier than pancetta so keep that in mind when making substitutions.
What are the top 5 Italian Pasta dishes of all time? In my opinion, it’s impossible that there are only 5 top pasta dishes that would beat out all the rest, but if I were forced to decide, it could be any of these: Ragù alla Bolognese (with rigatoni, pappardelle or any other appropriate noodle), Pesto alla Genovese, Spaghetti alla Carbonara, Spaghetti or Bucatini all’Amatriciana, Spaghetti or Linguine alle Vongole, and Bigoli all’Anatra. I could name 20 more, but these offer a wide variety and are a great place to start, and pasta dishes that I often make at home.
Where does Spaghetti alla Carbonara originate from? Rome, Italy in 1944.

a platter full of creamy decadent pasta alla carbonara with rectangular chunks of smokey pancetta

Let’s get started!