With crispy pork, a velvety sauce, and a punch of black pepper, spaghetti carbonara delivers soothing comfort and big flavor in under 30 minutes. It’s a signature Roman dish (in the same family as cacio e pepe) that shines by staying simple. Egg yolks provide the sauce’s luscious texture and golden hue; they’re cooked gently as you toss them with the hot pasta, so timing and following the order of operations as indicated is key.
Use quality ingredients—preferably guanciale, good cheese (such as Pecorino Romano or Parmigiano Reggiano), and bronze-cut spaghetti for a cozy dinner with flair. At dinner, this dish is nice served with a salad of mixed greens, but when you’re in the throes of an after-hours hang, just grab a fork.
Tips and FAQs for the best spaghetti carbonara
- What is guanciale? Are there any substitutes?
Guanciale (cured pork jowl) is traditional in spaghetti carbonara, but pancetta or even thick-cut American bacon will be fine if you can’t find it. Don’t eat pork? Look for turkey prosciutto, beef bacon, or similar products. The key is fatty, flavorful meat. - Can I add cream, garlic, or onions?
Classic spaghetti carbonara doesn’t require any of these ingredients. Keep it simple with eggs, cheese, pork, pasta, and pepper for traditional texture and flavor. - How do I avoid scrambled eggs?
Remove the pan from the heat before adding the egg and cheese mixture. Gently toss the hot pasta with tongs or a pasta fork while pouring in the mixture, plus a splash of reserved pasta water, until you achieve a smooth, creamy, emulsified sauce. - Can I mix cheeses?
Absolutely. Pecorino Romano is sharper and saltier; Parmesan adds nuttiness. Using a combination brings the best of both to the party. Other options include Grana Padano, Piave, and Asiago cheese, but note that these will alter the dish’s intended flavor. - How much pasta water should I use?
You’ll need to reserve at least ¾ cup of the salty, starchy pasta cooking liquid. About ¼ cup of it is mixed into the egg mixture before tossing it with the pasta. With the remaining ½ cup, add just enough so the spaghetti is coated in a silky sauce. Add a splash at a time (think 1–2 Tbsp.), then toss until the consistency is glossy but not watery.
What you’ll need
Eataly Italian Bucatini Pasta
$15 At Amazon
Guanciale Americano, 4-oz. pack (diced)
$9 $7 At La Quercia
Fulvi Pecorino Romano; ¼ lb.
$5 At Amazon
Recipe information
Total Time
22 minutes
Yield
4 servings
Ingredients
3
4
2
2
2
12
Need to make a substitution?
Preparation
Step 1
Heat 6 qt. water in a large pot over high heat. When water starts to steam, add 3 Tbsp. Diamond Crystal or 1 Tbsp. plus 2¼ tsp. Morton kosher salt and cover pot with a lid (this will bring water to a boil faster).
Step 2
While you are waiting on the water, do a little prep. Slice 4 oz. guanciale, pancetta, or bacon into about 1x¼" strips. Finely grate 2 oz. Parmesan or Pecorino Romano and set aside a quarter of the cheese for later.
Step 3
Whisk 2 large eggs plus 3 large egg yolks in a medium bowl until no streaks remain, then stir in bulk of the grated cheese. Add several cranks of freshly ground black pepper and set aside.
Step 4
Working next to pot, heat 2 Tbsp. extra-virgin olive oil in a large Dutch oven or other heavy pot over medium. Add sliced guanciale, pancetta, or bacon and cook, stirring occasionally, until crisp around the edges, 7–10 minutes.
Step 5
Remove pot from heat. Using a wooden spoon, scoop out pork and transfer to a small bowl. Pour fat into a heatproof measuring cup, then add 3 Tbsp. of rendered fat back to pot. (Discard any remaining fat or reserve for another purpose; it’s great for frying eggs.)
Step 6
Cook 12 oz. spaghetti in salted boiling water, stirring occasionally, 2 minutes shy of package instructions. Just before pasta is finished, scoop out 1¾ cups pasta cooking liquid with same heatproof measuring cup.
Step 7
Add 1 cup reserved pasta cooking liquid to Dutch oven and bring to a boil over medium-high. Drain spaghetti in a colander, then transfer to Dutch oven.
Step 8
Cook pasta, stirring constantly and vigorously, until al dente and water is reduced by about half, about 2 minutes. Remove pot from heat.
Step 9
Whisk ¼ cup reserved pasta water into egg mixture, then very slowly stream into Dutch oven, stirring constantly, until cheese is melted and egg is thickened to form a glossy sauce. Season with kosher salt, if needed. Thin sauce with remaining ½ cup pasta cooking liquid, adding a tablespoonful at a time, until it's the consistency of heavy cream (you most likely won’t use all of it).
Step 10
Mix in pork and divide pasta among bowls. Top with pepper and reserved cheese.
Editor’s note: This recipe was originally printed in our January 2018 issue; it has been updated for style. Head this way for more of our best pasta recipes →