Spaghetti Carbonara

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Authentic Spaghetti Carbonara (No Cream)

Silky egg-and-cheese sauce, crispy guanciale, and lots of black pepper—Carbonara done the Roman way.



Recipe Name: Spaghetti Carbonara

Prep: 10 min Cook: 12–15 min Total: 25 min Serves: 4

Ingredients

  • 12 oz (340 g) spaghetti
  • 5–7 oz (150–200 g) guanciale (or pancetta/bacon), diced
  • 3 egg yolks + 1 whole egg
  • 3/4 cup Pecorino Romano, finely grated (plus more to serve)
  • Freshly ground black pepper (generous amount)
  • Salt (for pasta water)

Directions

  1. Bring a large pot of water to a boil and salt it well. Cook spaghetti until al dente. Reserve 1 cup of pasta water, then drain.
  2. While pasta cooks, sauté guanciale in a large pan over medium heat until crisp and the fat renders (5–10 minutes). Turn off heat.
  3. In a bowl, whisk egg yolks + whole egg with grated Pecorino and lots of black pepper until thick and creamy.
  4. Add hot drained pasta to the pan with guanciale. Toss to coat in the rendered fat.
  5. Take the pan off the heat (important). Add the egg-cheese mixture and toss quickly, adding splashes of reserved pasta water until a silky sauce forms.
  6. Serve immediately with extra Pecorino and more black pepper on top.
No Cream Italian Classic 25 Minutes
Pro tip: The secret to creamy carbonara is controlling heat—mix the eggs off the direct flame and use hot pasta water to emulsify into a glossy sauce (instead of scrambling the eggs).

Watch: Best Carbonara Video (Authentic)

This Jamie Oliver tutorial focuses on classic carbonara made with guanciale and Pecorino Romano—traditional ingredients that match the recipe above.

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