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ItalianNon-veg

Authentic Spaghetti Carbonara

Silky egg-and-cheese pasta with crisp guanciale — no cream.

20 min3 servesmedium

Silky egg-and-cheese pasta with crisp guanciale — no cream. This Italian pasta is sized for 3 and comes together in about 20 minutes — full ingredient list, step-by-step method and per-serving nutrition are below.

Nutrition · per serving

620

kcal

28g

Protein

64g

Carbs

28g

Fat

pastaclassicquick

Ingredients

  • spaghettikey350 g
  • guancialekey150 g
  • egg yolkkey4
  • pecorinokey80 g grated
  • black pepper1 tsp
  • saltstaple

Method

  1. 1

    Render diced guanciale in a dry pan until crisp.

  2. 2

    Boil spaghetti in heavily salted water until al dente.

  3. 3

    Whisk yolks with pecorino and lots of pepper.

  4. 4

    Off heat, toss pasta with guanciale, then yolk mix and a splash of pasta water until silky.

Cook's notes

  • Tip: Pull the pan off the heat before adding the yolks — direct heat scrambles them instantly.
  • Swap: No guanciale? Pancetta works; bacon changes the flavour but is still good.
  • Store: Carbonara does not reheat well — eat it the moment it comes off the pan.

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Frequently asked questions

How long does Authentic Spaghetti Carbonara take to cook?
Total time is about 20 minutes for 3 servings.
Is Authentic Spaghetti Carbonara vegetarian?
No — this recipe contains non-vegetarian ingredients.
What are the main ingredients?
The headline ingredients are spaghetti, guanciale, egg yolk.