Carbonara is a famous Italian pasta dish. Our authentic recipe from Rome provides easy instructions for making this delicious dish the way the Romans do!
Recipe by Jessica Scipioni on June 25, 2019
Prep time: PT10M
Cook time: PT15M
Total time: PT25M
Rating
5 stars (9 reviews)
Keywords
carbonara, Italian pasta, Italian recipe, pasta carbonara, pasta recipe
Ingredients
1/2 pound pasta, bucatini or rigatoni (250 g)
3/4 cup guanciale, sliced in thin slivers (150 g)
4 egg yolks
1/4 cup grated Pecorino cheese (50 g)
dash salt
dash pepper
Categories
Main Course
Cuisine
Italian
Steps
Cook pasta in boiling, salted water according to package directions. Drain. Set aside hot pasta water for later use.
Slice the guanciale and simmer in a non-stick pan on medium heat.
Mix the 4 egg yolks with half of the Pecorino cheese.
Pour a ladle of the boiling pasta water on the egg-Pecorino mixture.
Add the drained pasta to the pan of guanciale, turn off the stove, pour in the egg-Pecorino mixture, and continuously stir. Add hot pasta water if the mixture starts to become dry.
Add the remaining Pecorino, garnish with black pepper, and serve.
Nutitrion
Serving Size: 1 serving
Calories: 600 kcal
Reviews
Nina on 2025-08-19 (5 stars): Nice recipe and easy to follow. Thank you!
Lathiya on 2019-08-26 (5 stars): Love to learn traditional recipes from a different culture. This pasta looks fabulous and will try.
Sonila on 2019-08-23 (5 stars): I love carbonara pasta, I had it in Rome 7 years ago when I was pregnant with my son and I couldn't get enough of it. I have to make it myself now, thanks for sharing the recipe.
Angela Greven | Mean Green Chef on 2019-08-21 (5 stars): Carbonara is a long-standing family favorite here too, love that you stay authentic with the ingredients and their simplicity! Fab, thanks so much for sharing! :)
Ai | Ai made it for you on 2019-08-21 (5 stars): Looks so creamy and delicious! Love carbonara!
Jacqueline Debono on 2019-08-21 (5 stars): I love carbonara and we make it very often. Here in Veneto, we have a very thick type of spaghetti called bigoli and we love to make carbonara with that. Not traditional but delicious! I like your tip about adding some pasta water to the egg/cheese mixture. I have to try that!
Erika on 2019-08-20 (5 stars): I love carbonara and this looks amazing!
Kari Hermann on 2019-07-24 (5 stars): I love carbonara - give me all the bacon! This recipe is so easy to follow :)
Angela Greven | Mean Green Chef on 2019-07-24 (5 stars): Nothing better than a traditional plate of pasta and carbonara is one of my all-time favorites! Great step-by-step directions, thanks so much for sharing :)
