Spaghetti alla Carbonara: A timeless Italian pasta dish with a creamy sauce made from eggs, Pecorino cheese, cured pork, and a sprinkle of black pepper.

This authentic Spaghetti alla Carbonara recipe offers a rich, velvety texture, bursting with deep Italian flavors.

What is Spaghetti alla Carbonara?

Originating in Rome, Carbonara combines eggs, hard cheese, and cured pork to create its iconic silky sauce. The key to perfecting this dish is ensuring the pasta is hot enough to gently cook the eggs without causing them to scramble.

Ingredients for Spaghetti alla Carbonara

Here are the essential ingredients you'll need to prepare a classic homemade spaghetti alla carbonara:

• Oil: This traditional Italian recipe starts with olive oil.  
• Guanciale: Buy guanciale (or cured pork cheek) at your local butcher. If you can’t find it, you can substitute unsmoked bacon or pancetta.
• Spaghetti: Use store-bought or homemade spaghetti noodles. If you like, you can substitute bucatini for the spaghetti. 
• Eggs: Three large eggs add richness and flavor. 
• Cheese: Opt for hand-shredded Pecorino Romano cheese. You can substitute Parmesan, if preferred.
• Seasonings: This flavorful spaghetti alla carbonara is simply seasoned with salt and pepper. 

How to Prepare Spaghetti alla Carbonara

Below is the full recipe with step-by-step instructions (including photos), but here's a quick summary of what to expect when making authentic spaghetti alla carbonara:

1. Sauté the pork in olive oil until crispy and golden, then drain excess oil on paper towels.
2. Cook the spaghetti in salted water, drain, and return to the pot to cool slightly.
3. In a bowl, whisk together eggs, half of the cheese, and a pinch of black pepper until smooth.
4. Pour the egg mixture over the hot pasta, stirring swiftly to achieve a creamy consistency.
5. Mix in the crispy pork, then garnish with the remaining cheese and extra pepper.

Chef's Notes and Tips:

• Ask somebody to hold the pot so you can stir pasta quickly while pouring the egg mixture over it.
• Please note the addition of reserved pasta water when using the magazine version of this recipe.

Ideal Sides to Serve with Spaghetti alla Carbonara

Looking for the perfect side dishes to complement your spaghetti alla carbonara? Check out our collection of 16 Incredible Side Dishes to Serve with Spaghetti. Here are just a few of the delicious options you'll find:

• Classic Restaurant Caesar Salad
• Roasted Garlic Lemon Broccoli
• Parmesan Brussels Sprouts

How to Store Leftover Spaghetti alla Carbonara

To store any leftover spaghetti alla carbonara, place it in an airtight container and refrigerate for up to three days. Reheat gently in the microwave or on the stovetop when ready to enjoy again.

Dinogo Community Feedback and Recommendations

One Dinogo community member shares, "This is a family favorite! It's a simple and delicious recipe. I swap pancetta from Trader Joe's for guanciale."

"This dish is so easy and absolutely delicious," says Vicki. "Just don't forget to save some of the pasta water!"

"I added sun-dried tomatoes and a sprinkle of chili flakes for an extra kick," says Timothy Blake Schritter. "My wife and four kids all agree, this is our top pasta choice."

Editorial contributions by Corey Williams

Ingredients List

• 2 teaspoons olive oil

• 1 pound guanciale (cured pork cheek), diced

• 1 (16 ounce) package spaghetti

• 3 large eggs

• 10 tablespoons grated Pecorino Romano cheese, divided

• salt and freshly ground black pepper to taste

Instructions

Heat olive oil in a large skillet over medium heat. Add the guanciale (refer to Cook's Note). Cook, stirring occasionally, for 5 to 10 minutes until evenly browned and crispy. Remove from heat and drain on paper towels.

Bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, until al dente, about 9 minutes. Drain the pasta and return it to the pot. Let it cool, stirring occasionally, for about 5 minutes.

In a bowl, whisk together eggs, half of the Pecorino Romano cheese, and a pinch of black pepper until the mixture is smooth and creamy.

Pour the egg mixture over the pasta, stirring rapidly until the sauce becomes creamy and slightly cools. Then, mix in the guanciale.

Finish by sprinkling the remaining Pecorino Romano cheese over the pasta and adding extra black pepper to taste.

Recipe Tips

Editor's Note:

Please remember to include the reserved pasta water when preparing the magazine version of this recipe.

Nutritional Information (per serving)