Easy Traditional Carbonara Recipe

A beautifully plated Traditional Carbonara Recipe, featuring spaghetti coated in a creamy Pecorino Romano and black pepper sauce, topped with delicate folds of prosciutto. The dish is served on a rustic ceramic plate, highlighting the rich, authentic flavors of classic Italian cuisine.

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This authentic Traditional Carbonara Recipe features perfectly cooked spaghetti in a silky, egg-based sauce, enriched with crispy guanciale and Pecorino Romano cheese. Ready in just 30 minutes, this classic Roman pasta dish proves that a few quality ingredients can create extraordinary flavors.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 portions

Course: Main Course

Cuisine: Italian

Calories: 649

Ingredients Equipment Method Nutrition Notes

Ingredients

1 pound 450g spaghetti or rigatoni
6 ounces 170g guanciale, diced
4 large eggs 2 whole eggs plus 2 yolks
1½ cups 150g freshly grated Pecorino Romano
2 teaspoons freshly ground black pepper
Salt for pasta water

Equipment

Large pot for cooking pasta
Large skillet or sauté pan
Wooden spoon or tongs
Large mixing bowl
Cheese grater
Colander

Method

Bring a large pot of salted water to boil
In a bowl, whisk eggs, egg yolks, and 1 cup Pecorino Romano
Cut guanciale into ¼-inch thick strips
Cook guanciale until crispy (8-10 minutes)
Cook pasta until al dente
Reserve 1½ cups pasta water
Add hot pasta to guanciale
Temper egg mixture with ½ cup pasta water
Toss pasta with egg mixture off heat
Add remaining cheese and pepper
Adjust consistency with pasta water
Serve immediately

Nutrition

Calories: 649kcalCarbohydrates: 75gProtein: 28gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: -1gCholesterol: 225mgSodium: 850mgPotassium: 320mgFiber: 3gSugar: 2gVitamin A: 280IUCalcium: 320mgIron: 3.2mg

Notes

Best served immediately
Temperature control is crucial
Never add eggs while on heat
Use freshest ingredients possible

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