I adore this recipe because it captures everything I love about Italian food — minimal ingredients, maximum flavor, and effortless elegance. There’s no cream here, just the natural richness of egg yolks and cheese creating that perfect velvety texture. I love how quickly it comes together, making it ideal for a weeknight dinner or an impressive meal for guests. Every bite is warm, salty, peppery, and absolutely irresistible.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
160 grams spaghetti or rigatoni 60 grams guanciale, cut into thick squares 2 to 3 egg yolks, room temperature 25 grams Pecorino Romano, grated Pasta cooking water Black pepper, to taste Salt, to taste
Directions
I start by bringing a large pot of salted water to a boil, then add the pasta and cook it according to the package directions until al dente. Before draining, I reserve about 2 cups of the starchy pasta water to use for the sauce.
While the pasta cooks, I place the guanciale in a large sauté pan over medium-low heat. I cook it gently until it becomes golden and releases its flavorful fat. I make sure not to overcook it — it should stay slightly soft, not crispy.
In a small bowl, I whisk together the egg yolks, black pepper, and most of the Pecorino Romano until smooth. I add about a tablespoon of the warm pasta water and whisk again to create a creamy mixture.
Once the pasta is done, I add it directly to the pan with the guanciale and toss everything together over high heat for about 1 minute, adding a few tablespoons of pasta water to loosen it.
I turn off the heat completely and remove the pan from the stove. I pour the egg mixture over the hot pasta and stir vigorously for about 30 seconds to create a silky sauce.
I add the remaining cheese and, if needed, a little more pasta water to adjust the consistency until the sauce coats the pasta perfectly.
I finish with a generous grind of black pepper and a final sprinkle of Pecorino before serving immediately.
Servings and Timing
This recipe serves 2 people and takes only 20 minutes from start to finish — 5 minutes to prepare and 15 minutes to cook. It’s quick, comforting, and perfect for an intimate meal.
Variations
For a lighter touch, I use fewer egg yolks and add a bit more pasta water to keep it silky. If I want a bolder flavor, I mix in a little Parmigiano-Reggiano with the Pecorino. For a vegetarian version, I skip the guanciale and add sautéed mushrooms for an earthy depth.
Storage/Reheating
I prefer enjoying carbonara fresh, as the sauce can thicken when reheated. However, if I have leftovers, I store them in an airtight container in the fridge for up to 1 day. When reheating, I add a splash of warm water and toss gently over very low heat to bring back its creamy texture.
FAQs
Why doesn’t this recipe use cream?
Traditional Italian carbonara doesn’t contain cream — the creaminess comes naturally from eggs, cheese, and pasta water.
How do I keep the eggs from scrambling?
I remove the pan from the heat before adding the eggs and stir quickly so the residual heat cooks them gently into a smooth sauce.
Can I use whole eggs instead of yolks?
I prefer using yolks for a richer flavor, but I can use one whole egg plus one yolk for a lighter version.
What’s the best pasta for carbonara?
Spaghetti is traditional, but rigatoni or bucatini also work beautifully as they hold the sauce well.
How much pasta water should I add?
I add a little at a time — usually 3 to 5 tablespoons — until the sauce reaches a creamy consistency.
Can I make carbonara ahead of time?
It’s best served fresh, as the sauce can separate or thicken when stored.
How do I make it extra creamy?
Whisk the egg mixture until smooth and add the hot pasta water gradually while stirring constantly.
What should I serve it with?
I love pairing it with a crisp green salad or roasted vegetables to balance the richness.
Conclusion
I love how Italian Pasta Carbonara proves that the simplest recipes are often the most satisfying. With just a few quality ingredients and a gentle hand, I can create a dish that feels indulgent yet effortless. The combination of silky eggs, sharp cheese, and savory guanciale makes every bite rich and full of flavor — a true taste of Rome that I can enjoy right at home.
Italian Pasta Carbonara is a creamy, traditional Roman dish made with eggs, Pecorino Romano, and guanciale. Rich, silky, and full of flavor, this authentic version skips the cream and relies on egg yolks and cheese to create a luxurious sauce that perfectly coats each strand of pasta.
Ingredients
160 g spaghetti or rigatoni
60 g guanciale, cut into thick pieces
2–3 egg yolks, room temperature
25 g Pecorino Romano, grated
Pasta cooking water (as needed)
Black pepper, to taste
Salt, to taste
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Reserve about 2 cups of pasta cooking water before draining.
In a large pan over medium-low heat, cook the guanciale until golden and the fat has rendered, about 5–7 minutes. Remove from heat.
In a small bowl, whisk together the egg yolks, Pecorino Romano, and plenty of black pepper. Add 1 tablespoon of warm pasta water and whisk until creamy.
Add the drained pasta to the pan with guanciale and toss over medium heat for 1 minute, adding a splash of pasta water if needed.
Remove from heat and pour in the egg mixture, stirring quickly and continuously to create a silky sauce. Add a little more pasta water if needed to loosen.
Top with extra Pecorino Romano and freshly ground black pepper. Serve immediately.
Notes
Remove the pan from heat before adding eggs to prevent scrambling.
Pancetta or smoked bacon can be used instead of guanciale.
Use Parmigiano-Reggiano along with Pecorino for a milder flavor.
For a vegetarian version, replace guanciale with sautéed mushrooms.
Carbonara is best enjoyed immediately for the creamiest texture.
