There is nothing quite like having Spaghetti alla Carbonara in Rome. I get a craving for Traditional Carbonara every couple of months it seems like. I have only found two restaurants since being in Italy that truly reminded me of being there. That led me to do my research on how to properly make this dish, so I could have it anytime I want. This is the real deal carbonara—no cream, no garlic, no shortcuts. Just eggs, cheese, pasta, and cured pork creating that silky sauce.

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Ingredients (for 1 standard 1 lb / 454g package of spaghetti)

1 lb spaghetti
6 large egg yolks (or 4 yolks + 2 whole eggs for slightly lighter texture)
1 ½ cups finely grated Pecorino Romano (about 5–6 oz)
6 oz guanciale (or pancetta if needed), diced
1–2 tsp freshly cracked black pepper
Salt (for pasta water)

Instructions for Traditional Carbonara

1. Boil the pasta

Bring a large pot of salted water to a boil (it should taste like the sea).
Cook spaghetti until just al dente.
Reserve 1½ cups pasta water before draining.

2. Crisp the guanciale

In a large pan over medium heat, cook the diced guanciale until crispy and the fat has rendered (about 5–7 minutes).
Turn off heat and set aside (keep the fat in the pan).

3. Make the egg & cheese mixture

In a bowl, whisk together:
- Egg yolks
- Pecorino Romano
- Black pepper
It should form a thick paste.

4. Combine (this is the key step)

Add hot drained pasta directly into the pan with guanciale.
Toss to coat in the fat.
Let it cool slightly for ~30–60 seconds (so eggs don’t scramble).

5. Create the sauce

Add the egg mixture to the pasta.
Toss quickly, adding reserved pasta water a little at a time until a creamy, glossy sauce forms.

6. Serve immediately

Top with extra Pecorino and black pepper.

🔥 Pro Tips (this is what makes or breaks it)

No cream — the creaminess comes from emulsifying eggs + cheese + pasta water.
Temperature control is everything — too hot = scrambled eggs.
Use guanciale if possible — it’s traditional and gives the best flavor.
Work fast when mixing — this is a quick, active process.

This pasta will truly take you back to Rome. I find that a lot of restaurants actually use Parmigiano Reggiano instead of Pecorino Romano. Traditionally Pecorino Romano is used. However, I have used Reggiano and liked it as well, you just can’t call it traditional.

Other Italian Recipes to Try:

This recipe is one that took me a couple of times to master. Really pay attention to the heat in this dish!