Carbonara (Authentic Italian Recipe)
Updated Jun 17, 2025, Published Feb 14, 2022
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Are you ready to try the BEST Carbonara Recipe? Creamy, rich, and full of authentic Italian flavor—made in just 20 minutes with 4 simple ingredients (no cream, ever!). The sauce is silky, the pancetta is crisp, and every bite tastes like you’re in Rome. Perfect for a cozy weeknight or when you want to impress—without the fuss.
If you’re looking for another creamy pasta recipe, try this creamy pasta shells or pasta alla Gricia.
Why you’ll love this family favorite!
This is our tried-and-true Italian family recipe that I grew up eating. It comes together with a few pantry staples and some fresh ingredients, making it perfect for your weekly dinner rotation.
Traditional carbonara features al dente pasta coated in a creamy, silky egg and cheese sauce, finished with crispy guanciale. It’s rich, satisfying, and full of comforting Italian flavor. Don’t forget a final sprinkle of freshly grated cheese and black pepper if you like—it brings everything together beautifully.
My mother calls this dish “the meal that saves lives!” It’s easy to make, filling, tastes delicious, and it can feed a crowd. Whenever I invited friends to dinner at the last minute, this was a go-to meal. It even tastes fancy enough for dinner guests. It’s a must-make recipe that everyone will love!
Made With AmorE,
Love this authentic and easy Italian pasta dish? Then you’ve got to try this Italian Amatriciana sauce, pasta alla puttanesca recipe, or this simple cacio e pepe.
Simple Ingredients
Carbonara is renowned worldwide as a classic Roman pasta dish. While you don’t need much, the quality of the ingredients matters for the success of your dish.
- Pasta Choice: Spaghetti carbonara is traditional, but thicker long pasta like linguine or bucatini works beautifully. Short pasta (like rotini) is great too, especially for kids.
- Meat in carbonara: Guanciale is the most authentic and flavorful. Pancetta is a great backup, and high-quality thick-cut bacon works if needed.
- Large Eggs: Use the freshest, best-quality eggs you can find—flavor matters here!
- Cheese: Pecorino Romano is traditional from Lazio, but Parmigiano Reggiano is another delicious option. Use freshly grated cheese only—pre-grated cheese will ruin the texture and make a goopy mess. Parmesan is another option.
See the recipe card for the ingredient list and the quantities of each.
Cabornara Variations
For a twist on a traditional carbonara, you can try one of these variations.
- Vegetables: Sauté mushrooms, peas, or asparagus with butter or olive oil instead of the meat. Add it to the pasta and carbonara sauce following the same directions in the recipe. Try creamy mushroom pasta or pasta with peas and pancetta.
- Add some aromatics: Add some garlic, onions, or shallots for an extra element of flavor. Try my sugo al pomodoro for another classic Italian sauce.
- Spice: If you like things with a bit of heat, you can add some red chili flakes or hot sauce to spice it up.
“Holy yum! So good, so simple. It’s going on the super easy go-to dinners list. Elena does it again! Her recipes never disappoint. “
– Karissa
How To Make Carbonara
There are a few key steps to making a pasta carbonara recipe, but it’s simple enough for any level cook. Let’s start right at the beginning. See the recipe card at the bottom for a printable version.
- Add the eggs to a bowl and mix until they are well combined.
- Add the freshly grated cheese to the bowl with the egg.
Tip for the creamiest carbonara
Grating the Cheese. It helps to finely grate the cheese so it can melt quickly and create the sauce.
- Mix the cheese into the eggs. The mixture will be very thick.
- Fry the bacon or pancetta on medium heat. No oil is needed for frying the meat as there is a lot of natural fat.
Start boiling your pasta water at the same time you begin frying the meat. Be sure to salt the water generously—it should taste as salty as the sea for perfectly seasoned pasta. Add the pasta once the water reaches a boil and stir often as it cooks. Aim for al dente texture, then drain—but don’t forget to reserve up to ½ cup of the pasta water to help bring the sauce together later. I like to time it so the pasta finishes cooking just as the meat is ready.
- After the meat is nice and crisp move onto a clean plate. Reserve a couple tablespoons of pan drippings and discard the rest of the grease. Set the pan and guanciale aside while the pasta cooks.
- Add the drained pasta to the warm pan with the guanciale fat. Toss to coat the pasta evenly. Remove pan from heat completely and slowly
pour in the egg and cheese mixture, tossing vigorously with tongs or stirring quickly to create a silky sauce. Add a splash or two of the reserved pasta water, as needed, to loosen and emulsify the sauce. It should cling to the pasta and look glossy, never dry or soupy.
- Add the guanciale to the pasta, coated in the carbonara sauce. I like to reserve a little for topping each plate.
- Stir to combine the meat with the pasta.
- Finish with freshly grated cheese and black pepper. Eat hot and enjoy!
My Pro Tips
Recipe Tips
- Use Room Temp Eggs: Cold eggs = clumpy sauce. Let them sit out so your sauce stays smooth and silky.
- Grate Cheese Fresh & Fine: Freshly grated Parmigiano melts better and blends smoothly with the eggs.
- Whisk Eggs + Cheese Well: Whisk yolks and whites fully, then mix in the cheese until smooth—no lumps!
- Save Drippings + Pasta Water: Both help the sauce come together at the end—don’t toss them!
- Turn Off the Heat: The biggest mistake! Never add the egg mixture over heat or you’ll scramble the eggs. Residual heat is enough.
- Mix with HOT Pasta: The pasta must be hot to create that creamy, silky sauce—no delays after draining.
- Add Egg Mixture Slowly: Pour and toss gradually for even coating and a luscious, velvety finish.
Recipe FAQs
An authentic pasta carbonara is made with just four ingredients. Fresh eggs, Parmigiano Reggiano, guanciale, and pasta. Some people add cream to make the sauce smooth, but in my Italian and biased opinion, the answer is you don’t need cream, in authentic carbonara! You can still achieve a creamy sauce without using cream.
You will see various recipes that use only yolk, a mixture of both, or the whole egg. In my Italian family, we use the whole egg. Why? It provides a lighter and fresh carbonara that still delivers a delicious and creamy sauce.
It’s essential to remove the pan with the pasta tossed in the rendered fat from the heat before adding the egg mixture. If the pan is too hot when you add the egg mixture, the eggs will scramble instead of turning into a smooth sauce.
The biggest mistake you can make is to add the egg and cheese mixture while the pan is over heat as this results in scrambling your eggs. Other mistakes that may result in a poor outcome is allowing the pasta to cool down too much and not using quality ingredients. When the pasta cools down it is unable to cook the eggs as they coat the pasta and results in a not so creamy sauce. In simple recipes using just a few ingredients, like this one, it’s very important to choose high-quality ingredients such as a block of cheese over pre-shredded, thick bacon or pancetta (if you aren’t using guanciale), and fresh eggs. Last, do not overcook the pasta, instead aim for al dente.
Serving Suggestions
Serve this traditional carbonara recipe with a simple arugula salad and Italian ciabatta bread to make a complete and super easy meal.
If you’re serving in courses for company or a special occasion, enjoy with Italian-style pan fried breaded chicken breasts or stuffed chicken thighs as a main dish, and either a classic tiramisu or pistachio tiramisu for something a bit different.
Storage and Reheating Instructions
Carbonara is best fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days. The sauce may thicken, so when reheating, add a splash of pasta water, milk, or cream and warm gently over medium-low heat, stirring constantly.
Avoid high heat to prevent scrambling the eggs. If needed, stir in a little cheese or butter to smooth out the sauce. Do not freeze—the egg-based sauce won’t hold up well. My preferred way to enjoy authentic carbonara is to make and eat it immediately after it’s made.
More Italian Pasta Recipes
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Authentic Carbonara Recipe
Ingredients
- 4 eggs, room temperature
- 2 cups freshly grated Parmigiano or Pecorino Romano cheese, or a mix or both
- Coarsely ground black pepper
- 1 lb guanciale, pancetta, or bacon, sliced into pieces about 1/4 inch thick by 1/3 inch square, 16 oz
- 1 lb pasta of choice
Instructions
Bring the water to a boil
- Fill a large pot with water and bring to a rolling boil. Season generously with salt—about 2 tablespoons per 500 g of pasta. It should taste like the sea.
Prepare the egg and cheese mixture
- In a medium bowl, whisk the egg yolks and whole egg until smooth. Stir in the grated Pecorino Romano and a generous amount of freshly cracked black pepper. You should have a thick, cohesive paste. Set aside.
Cook the guanciale
- Place the guanciale in a cold skillet (no oil needed) and turn the heat to medium. Let the fat slowly render and the guanciale become golden and crisp at the edges, about 5–7 minutes. Do not over-crisp it—it should be tender with a bit of bite. Remove from heat. Using a slotted spoon, transfer guanciale to a plate. Leave about 2 tablespoons of rendered fat in the pan.
Cook the pasta
- Add pasta to the boiling water and cook until al dente, according to package instructions. Reserve 1/2 cup of pasta water before draining.
Combine and emulsify
- Transfer the drained pasta directly into the warm pan with the guanciale fat. Toss to coat the pasta evenly. Remove pan from heat completely (this prevents scrambling the eggs).
- Slowly pour in the egg and cheese mixture, tossing vigorously with tongs or stirring quickly to create a silky sauce. Add a splash or two of the reserved pasta water, as needed, to loosen and emulsify the sauce. It should cling to the pasta and look glossy, never dry or soupy.
Finish and serve
- Fold in the cooked guanciale, saving a few pieces for garnish. Plate immediately and finish with more Pecorino Romano and a good grind of black pepper.
Notes
- If possible, use guanciale, not pancetta or bacon. Guanciale (cured pork cheek) has a richer, more delicate flavor and higher fat content that’s perfect for an authentic carbonara.
- Eggs at room temperature. They mix more smoothly and prevent shocking the sauce when added to the pasta.
- Remove pan from heat before adding eggs. The residual warmth is enough to create a silky sauce without scrambling.
- Toss vigorously. This is how you make the sauce glossy and emulsified. Stirring quickly with tongs mimics the motion of a whisk.
- Reserve pasta water. A little goes a long way to loosen the sauce and help it coat the noodles.
- Freshly cracked black pepper. It’s not just seasoning—it’s a key flavor in carbonara, so don’t be shy.
- Serve immediately. Carbonara waits for no one. The sauce is at its best right after it comes together. Buon appetito!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great tasting and easy to make. Sometimes add chicken.
Yes, it truly is the best! Happy you loved it.
So much easier and more fresh than other recipes. Definitely follow directions so yours doesn’t turn out dry.
Yes! Using the whole egg and not just the egg yolk is a family trick we use in Southern Italy and I prefer it as it keeps it “lighter”! I hope you come back to this one when you are craving an authentic carbonara.