Pasta Carbonara

The original spaghetti carbonara from Italy

Ciao, dear friends of Italian cuisine! Today we are devoting ourselves to a classic that has taken the hearts of pasta lovers around the world by storm – spaghetti carbonara. This dish is not only a culinary experience, but also a journey into the culinary history of Rome.


This classic is a simple pasta dish with five very simple ingredients. Namely guanciale, pecorino, egg & pepper, basta! It originates from the Italian region of Lazio and is now one of the classics of Italian cuisine. The authentic version does not use any fresh cream at all. Instead, a little pasta water is added. This gives it a nice creaminess and saves us unnecessary calories at the same time. Let’s give this delicious recipe a try…

With every bite, the narrow streets of Rome will be in front of your eyes, while the aroma of freshly prepared carbonara caresses your senses. Let’s dive into the world of spaghetti carbonara together – a dish that perfectly captures the essence of Roman cuisine.

P.S.: If you prefer your carbonara with cream sauce, you can find our creamy creation here 🙂

4.48 from 244 ratings
RECIPE BY Jessica | Chef & Author
This spaghetti carbonara recipe is simply delicious!
Ingredients list
Difficulty: easy
Cost: low
Calories: 191kcal
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Difficulty: easy
Cost: low
Calories: 191kcal
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
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  • Bring a pot with plenty of salted water to a boil and cook the spaghetti al dente.
  • In the meantime, remove the rind from the guanciale. Then dice the bacon and brown it in a large frying pan over medium heat (without oil). Then turn off the heat completely.
  • Put the egg yolks, black pepper, a ladleful of pasta water and the pecorino in a bowl and whisk.
  • Skim off one to two ladles of pasta water and set aside.
  • Drain the finished spaghetti and then add it directly to the lukewarm pan with the bacon. Add the sauce and mix thoroughly immediately. Season to taste with pepper. If the carbonara is still not creamy enough, you can touch up with a dash of pasta water.
  • Finally, arrange the pasta on deep plates and serve hot!
    Buon appetito!


Enhance this delightful dish by sprinkling it with additional freshly grated Parmesan cheese.
Calories: 191kcal (10%)Carbohydrates: 25.7g (9%)Protein: 8g (16%)Fat: 5.3g (8%)Saturated fatty acids: 1.8g (9%)Polyunsaturated fatty acids: 0.7gMonounsaturated fatty acids: 2gCholesterol: 47mg (16%)

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