Spaghetti Carbonara

By Ian Fisher

Updated Feb. 3, 2025

Spaghetti Carbonara
Linda Xiao for The New York Times. Food Stylist: Sarah Jampel.
Total Time
30 minutes
Prep Time
5 minutes
Cook Time
25 minutes
Rating
5(14,309)
Comments
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This dish is a deli bacon-egg-and-cheese-on-a-roll that has been pasta-fied, fancified, fetishized and turned into an Italian tradition that, like many inviolate Italian traditions, is actually far less old than the Mayflower. Because America may have contributed to its creation, carbonara is Exhibit A in the back-and-forth between Italy and the United States when it comes to food. Remember: the main goal is creaminess.

Featured in: Pasta Carbonara, an Unlikely Stand-In

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Ingredients

Yield:4 servings
  • Salt
  • 2large eggs and 2 large yolks, room temperature
  • 1ounce (about ⅓ packed cup) grated pecorino Romano, plus additional for serving
  • 1ounce (about ⅓ packed cup) grated Parmesan
  • Coarsely ground black pepper
  • 1tablespoon olive oil
  • 3½ounces of slab guanciale (see recipe), pancetta or bacon, sliced into pieces about ¼ inch thick by ⅓ inch square
  • 12ounces spaghetti (about ¾ box)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

535 calories; 20 grams fat; 7 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 64 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 22 grams protein; 412 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place a large pot of lightly salted water (no more than 1 tablespoon salt) over high heat, and bring to a boil. Fill a large bowl with hot water for serving, and set aside.

  2. Step 2

    In a mixing bowl, whisk together the eggs, yolks and pecorino and Parmesan. Season with a pinch of salt and generous black pepper.

  3. Step 3

    Set the water to boil. Meanwhile, heat oil in a large skillet over medium heat, add the pork, and sauté until the fat just renders, on the edge of crispness but not hard. Remove from heat and set aside.

  4. Step 4

    Add pasta to the water and boil until a bit firmer than al dente. Just before pasta is ready, reheat guanciale in skillet, if needed. Reserve 1 cup of pasta water, then drain pasta and add to the skillet over low heat. Stir for a minute or so.

  5. Step 5

    Empty serving bowl of hot water. Dry it and add hot pasta mixture. Stir in cheese mixture, adding some reserved pasta water if needed for creaminess. Serve immediately, dressing it with a bit of additional grated pecorino and pepper.

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FAQS

  1. If cold eggs are added to hot pasta, they can overheat and scramble, breaking into small pieces, rather than emulsifying and creating a creamy sauce. It is important to use room temperature eggs and to remove the pasta from the heat before stirring with the sauce in order for the sauce to turn creamy rather than curdled. (Some recipes use a splash of heavy cream as well, which helps ensure a silky sauce.)

Ratings

5 out of 5
14,309 user ratings
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Comments

Julian Fernandez

Never combine the ingredients in the pan you have had on the burner. The eggs will cook and harden. Place a stainless steel mixing bowl under your colander and let the pasta water heat the bowl. Discard the water and use the heated bowl to combine all ingredients. Toss for at least two minutes.

Julian Fernandez

At Step 2, a clove or two of minced or pressed garlic should be added to the egg and cheese mixture. I've never seen a carbonara recipe that did not include garlic.

At Step 3, you can replace the olive oil with 1/4 C. water. Sounds crazy, but the bacon will remain tender and flavorful. After it has cooled slightly, whisk one or two tablespoons of rendered bacon fat, in a slow stream, into the egg/cheese/garlic mixture. Much creamier and flavorful.

Max H.

This recipe is spot on. My wife thinks I'm a pro when I cook it :) I do have 1 tip though. Don't be afraid to add the starchy water at the end. Doing so makes it more smoothy and creamy. It might seem a little too wet at first but it will cool down and be just right. The first 2 times I made this dish I only added a 1/4 cup of water because it looked wet enough. However once the dish cooled it got a bit sticky and dry. I regretted not adding more water and learned my lesson.

Joe Johnson

I have been wanting to make a classic carbonara for some years but couldn’t find a recipe that gave me confidence necessary to not make a plate of scrambled eggs and pasta. Thank you so much for you guidance. The carbonara that I made with your recipe was luscious and superb. Thank you so much. JBJ.

Jacqueline Z Wilson

You don't need to add any oil to the pan when using fatty cuts of meat. there is simply no need and the meat is crispier. I used garlic too - two cloves or to taste.

BARRY Miller

I have been following Lorenza DeMedici's recipe for many years and I find her idea for initially frying a whole clove of garlic in the oil and throwing it out when it has browned to be the perfect touch. It allow the garlic to be an undertone and enhancer for the dish, not an overtone and dominator. I grow tired of so many dishes being offered that are mere vehicles for overwhelming us with garlic.

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