Recipe video above. These days, so many carbonara recipes cheat with cream which is a shame. The traditional method uses raw egg which is mixed vigorously with hot pasta and parmigiana reggiano cheese which transforms into a silky, creamy, luxurious sauce unlike anything you've ever had before. Arguably the best pasta dish in the whole world!This is a pasta that must be eaten straight away to truly experience its magnificence. Serve in warm bowls!
Prep time: PT5M
Cook time: PT15M
Rating
4.94 stars (162 reviews)
Keywords
carbonara, Spaghetti alla Carbonara
Ingredients
175g/6 oz guanciale (pancetta or block bacon), ( weight after skin removed (Note 1))
2 large eggs ((Note 2))
2 egg yolks ((Note 2))
100g/3.5 oz parmigiano reggiano (, finely shredded (or pecorino romano, sub parmesan, Note 3))
Guanciale - Cut into 0.5cm / 1/5" thick slices then into batons.
Carbonara sauce - Place eggs and yolks in a large bowl. Whisk to combine. Then stir in the parmesan and pepper.
Cook pasta - Bring 4 litres (4 quarts) of water to the boil with the salt. Add pasta and cook per the packet directions.
Reserve pasta water - Just before draining, scoop out 1 cup of pasta cooking water, then drain the pasta.
Cook guanciale - While the pasta is cooking, place guanciale in a non stick pan over medium high heat. Cook for 4 to 5 minutes until golden. No oil needed - as the guanciale heats up, the fat will melt so it fries in its own fat. If using garlic, add it in the last minute.
Pasta in pan - Tip the hot pasta into the pan and toss to coat in guanciale fat.
Mix pasta in sauce - Transfer the pasta and any residual fat in the pan into the bowl with the egg. Add 1/2 cup (125 ml) pasta cooking water. Stir vigorously using the handle of a wooden spoon for 1 minute and watch as the sauce transforms from watery to creamy and clings to the pasta strands!
Serve - Transfer into warm bowls. Serve immediately, garnished with a little extra parmigiana reggiano if desired, and a pinch of black pepper and finely chopped parsley.
Reviews
Sandhya on 2025-12-06 (5 stars): This was delicious!!
We used speck from Aldi, and it worked amazingly, especially when the speck was cooked to be suuuper crunchy. We've also tried it with bacon and guanciale, everything worked so well
alimak on 2025-12-02 (5 stars): Brilliant recipe! I've finally made a successful carbonara!
Emma on 2025-11-26 (5 stars): Very nice, I’ve tried making carbonara before from another recipe and it failed as it went all scrambled egg like.
But this was a perfect texture sauce and was delicious!
Made this as bought a big ham on the bone and needed to use up. Diced the ham into little chunks and fried, maybe not authentic but tasted great!
Giada on 2025-11-22 (5 stars): This is the most authentic carbonara recipe I have seen online yet. I come from the part of Italy this dish is originally from and it is perfect!
If carbonara has any more ingredients then it's not carbonara...
Joe on 2025-11-15 (5 stars): I wonder which ingredients you think Nagi left out of this authentic Carbonara...pasta, guanciale, egg, pepper, parmesan....
Trudi Spork on 2025-11-14 (1 stars): I'm going to be honest. I've tried many of your meals and all of them disappoint me. This one was just as bad. You left out ingredients in the recipe and it was just not good.
Dee on 2025-11-13 (5 stars): Fantastic!! Had this last night.
Any chance of nutrition info on this one? Purely out of curiosity. I was tempted to have it again for lunch... Thanks Nagi
Yolanda Ackerman on 2025-10-16 (5 stars): Easy and delicious one! We love it and has shared it with many friends and family
Kale on 2025-09-09 (5 stars): Excellent method! The act of finishing the dish in the bowl and not over the stove/in the hot frypan ensures the egg don't curdle. I usually use Speck for this as it is much more readily available and cheaper then the authentic guanciale.
My only gripe with the ingredients list is the use of Parmagiano Reggiano and not the authentic Pecorino Romano. It really changes the taste of the dish and in my opinion it is non-negotiable to substitute with Parmesan. Moreover it is readily available at Coles and Woolies so no excuse!
Also no to the garlic and parsley either... not authentic and not needed. 4 ingredients only are called for for classic Roman carbonara.
Jan on 2025-09-05 (5 stars): So delicious! Another keeper, thanks Nagi.
So easy and uses things that I usually have in the fridge.
Much tastier than the old concoction my husband makes using bacon and cream.
Kate on 2025-08-16 (5 stars): I've tried making carbonara a few times and never got it quite right - until now! Absolutely fool-proof, perfect carbonara. This is dangerously quick and easy, I feel like I'll be making it way too often.
Jason on 2025-08-16 (5 stars): The whole family loved this dish, i will definitely be making this carbonara gain! I even had some help from the kids ♡
