Spaghetti carbonara

Spaghetti Carbonara or Spaghetti alla Carbonara is an iconic Italian pasta dish that originated in Rome. It is celebrated for its simplicity and exceptional flavor. The history of Carbonara is relatively recent, with its roots traced back to the mid-20th century. The dish is named after “carbonaro,” which means “charcoal burner” in Italian. Some believe that it was a favorite meal of coal workers, while others think it’s a reference to the black specks of freshly ground black pepper, which resemble coal. Regardless of its exact origins, Spaghetti Carbonara has become a beloved classic in Italian cuisine and beyond.


  • Easy

Wine Pairings

  • Not Available

Servings For :

  • 4 People


  • Approximately 15 minutes of preparation and cooking


  • Moderate

Italy Region

  • Lazio


  • Not Available


  • 360-400 g of spaghetti
  • 200 g of guanciale or pancetta, diced
  • 3 large eggs
  • 1 cup (about 100 g) of Pecorino Romano cheese, grated
  • 1 clove of garlic (optional)
  • Freshly ground black pepper
  • Salt
  • Chopped fresh parsley (for garnish)


  1. Start by boiling a large pot of salted water. Once the water is boiling, add the spaghetti and cook according to the package instructions until al dente. Reserve about 1 cup of pasta cooking water, then drain the spaghetti.
  2. While the pasta is cooking, heat a pan over medium heat. Add the diced guanciale or pancetta and cook until it becomes crispy and golden brown. If you like, you can add a clove of garlic to the pan for extra flavor, but be sure to remove it before mixing with the pasta.
  3. In a bowl, beat the eggs and mix in the grated Pecorino Romano cheese. Season generously with freshly ground black pepper. Note that Pecorino Romano is quite salty, so you may not need to add extra salt.
  4. Toss the cooked and drained spaghetti with the crispy guanciale or pancetta in the pan. Remove it from the heat, and quickly pour the egg and cheese mixture over the pasta. Use tongs to toss and mix everything together. The heat from the pasta will help create a creamy sauce with the eggs and cheese.
  5. If the pasta appears too dry, add a bit of the reserved pasta cooking water to achieve the desired creaminess. Be careful not to overcook the eggs; the residual heat should be sufficient to create a silky sauce.
  6. Garnish the Spaghetti Carbonara with more freshly ground black pepper and chopped fresh parsley for a touch of color.
  7. Serve immediately, and enjoy this delicious and classic Roman pasta dish.

Spaghetti Carbonara is a testament to the exquisite simplicity of Italian cuisine and is sure to satisfy your taste buds.

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