Recipe video above. These days, so many carbonara recipes cheat with cream which is a shame. The traditional method uses raw egg which is mixed vigorously with hot pasta and parmigiana reggiano cheese which transforms into a silky, creamy, luxurious sauce unlike anything you've ever had before. Arguably the best pasta dish in the whole world!This is a pasta that must be eaten straight away to truly experience its magnificence. Serve in warm bowls!
Prep time: PT5M
Cook time: PT15M
Rating
4.95 stars (219 reviews)
Keywords
carbonara, Spaghetti alla Carbonara
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))
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.
Reviews
Robin Smith on 2026-05-31 (5 stars): This recipe is amazing! I have tried with pancetta and now with guanciale - i wouldn't even bother now without the guanciale. It's a great recipe. Thank you.
ST on 2026-04-19 (5 stars): This is the best carbonara ever. Simple, delicious ingredients.
Amy von Gillern on 2026-04-13 (5 stars): Made this for my family tonight and it was SO easy and delicious. Easier than plain old spaghetti. I can’t believe I’ve never attempted this before because it really was so quick, easy, and family friendly. Will definitely make again!
Julie on 2026-03-31 (3 stars): I made this for the 2nd time, and basically the same results. It was OK but not moreish. There is just not enough of the yummy creamy type sauce for my liking, so back to my old recipe using cream. p.s. I generally love your recipes Nagi. 😉
Julie M on 2026-03-31 (3 stars): I made this for the 2nd time, and basically the same results. It was OK but not moreish. There is just not enough of the yummy creamy type sauce for my liking, so back to my old recipe using cream. p.s. I generally layout recipes Nagi. 😉
Roxanne Hughes on 2026-03-29 (5 stars): Haven’t made Carbonara in ages. Husband requested for dinner tonight. Perfect recipe, will use again and recommend. Thank you.
Teresa on 2026-03-22 (5 stars): This is the first time I've made a Carbonara. The recipe was easy to follow and the end result was delicious. I used pecorino cheese as thats what I had on hand. It was a hit with the whole family even the fussy kids. Will be making this again for sure.
Miko on 2026-03-15 (5 stars): Another excellent recipe by Nagi! Made it with bacon and it came out delicious. Thank you.
Laureen on 2026-03-11 (5 stars): I am allergic to cheese so I usually don’t make any cheese recipes and always bought ready made carbonara. Made this and my daughter says it’s better than the ready meals by 10000 times. It’s a shame I can’t taste it. Otherwise followed the recipe to the T, the video is amazing and well descriptive and detailed. Thanks Nagi, you’re the best! ✨🤩
Paul on 2026-03-09 (5 stars): This one is straight out of the top drawer! My Polish sister in law doesn't agree with me - she uses cream and I say "Cream?? Quelle horreur!!" I'd say that in Italian but I do't now how to.
Angel on 2026-02-24 (5 stars): I had never made carbonara before so I wasn’t even sure what to expect. The recipe was very easy to follow and if you have everything laid out it is very quick and easy to make. I was impressed with the “sauce” it wasn’t egg-y tasting or have any weird mouth feel. It was velvety smooth and coated the noodles perfectly without being soupy. I serve it with roasted asparagus and garlic knots. I did sub extra thick cut bacon as I was limited in my area (rural mountains) on options. My husband said it was restaurant quality. Thanks for another great recipe!
