Classic Creamy Spaghetti Carbonara
A silky, authentic carbonara with crispy pork, rich egg yolks and plenty of black pepper.
Published Mar 16, 2026
25 MINS
EASY
SERVES 4
About the Recipe
Spaghetti carbonara is one of Rome’s most iconic pasta dishes, built on just a handful of ingredients. Crispy pork, egg yolks, sharp cheese and black pepper combine to create a silky sauce that clings to every strand of pasta. When done properly, there is no cream involved. Just glossy, luxurious pasta created from eggs, cheese and a splash of starchy cooking water.
Traditionally, carbonara is made with guanciale and pecorino romano. If those ingredients are harder to find or you are cooking on a budget, streaky bacon and parmesan make an excellent substitute. I cooked it this way constantly as a student and still do sometimes today. The key is the technique: tossing the pasta vigorously so the sauce becomes creamy and emulsified rather than scrambled.
INGREDIENTS
160g guanciale or streaky bacon, cut into small cubes
400g spaghetti
½ tbsp fine sea salt
80g finely grated pecorino romano or parmesan, plus extra to serve
4 egg yolks
Freshly cracked black pepper
METHOD
1.
Heat a large frying pan over medium heat. Add the guanciale or bacon and cook until the fat has rendered and the pieces are golden and crisp, stirring occasionally so they brown evenly. Remove the pan from the heat.
2.
Meanwhile, bring a large pot of water to the boil. Add the salt and cook the spaghetti for about 2 minutes less than the packet instructions. The pasta should be al dente.
3.
In a bowl, combine the egg yolks with three quarters of the grated cheese and a generous amount of freshly cracked black pepper.
4.
Using tongs, transfer the pasta directly from the pot of water into the frying pan with the rendered pork. Add a splash of pasta cooking water and toss to coat the spaghetti in the fat.
5.
Add the egg mixture and toss vigorously with the tongs, adding small splashes of pasta water as needed, until the sauce becomes glossy and creamy. The sauce should coat the pasta and flow slowly when stirred, not sit thick or scramble.
6.
Add the remaining cheese and toss once more.
7.
Twist the pasta into shallow bowls, finish with extra cheese and black pepper, and serve immediately while silky.
Tips
Use finely grated cheese, and grate it yourself. Finely grating the pecorino or parmesan helps it melt smoothly into the egg yolks, creating a creamy sauce rather than clumps of cheese.
Do not drain your pasta water. The starch in pasta water is what emulsifies the sauce. Add it gradually while tossing until the sauce becomes glossy and silky.
Work off the heat. Eggs scramble if the pan is too hot. Remove the pan from the heat before adding the egg mixture and toss vigorously so the residual warmth gently thickens the sauce.
Undercook the pasta slightly. Cook the spaghetti about two minutes less than the packet instructions. It will finish cooking in the pan while being tossed with the sauce.
Black pepper matters. Carbonara should have a noticeable peppery kick. Use freshly cracked black pepper rather than pre-ground for the best flavour.
Nutritional Information
Makes 4. Approx per serve:
Calories: 720 | Fat: 28G | Carbs: 76.9G | Protein: 36.9G | Fiber: 3G | Sodium: 1.06G | Sugars: 2.8G
Recipe Notes
All recipes are written using metric and Celsius measurements. Unless otherwise stated:
-
Eggs are large, free-range.
-
Oven setting is fan-forced.
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Spoon and cup measures are level.
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Butter is unsalted.
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Salt is fine sea salt.
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