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Spaghetti carbonara with a fork, ready to be served.

Spaghetti Carbonara Recipe

Easy Weeknight
This is a proper Spaghetti Carbonara recipe, the authentic way Italian home cooks and restaurant chefs make Spaghetti alla Carbonara.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Dish
Cuisine Italian
Servings 3 people
Calories 612 kcal

Ingredients
  

  • 8 oz. spaghetti
  • 2 oz. freshly grated Pecorino Romano cheese preferred or Parmesan cheese
  • 2 large eggs
  • 1/2 teaspoon salt or more to taste
  • Ground black pepper
  • 2 tablespoons olive oil
  • 4 strips guanciale pancetta, or thick cut bacon, cut into pieces
  • 1 tablespoon chopped Italian parsley

Instructions
 

  • Cook the pasta per the package instructions until al dente.
  • In a bowl, beat the eggs lightly, then combine the eggs with freshly grated Parmesan cheese, salt and ground black pepper together. Stir to mix well.
  • Cheese and egg mixture for spaghetti carbonara.
  • Cut the bacon into big pieces.
  • Thick-cut bacon.
  • Heat the olive oil in a skillet and fry the bacon until crispy.
  • Crispy bacon.
  • When the spaghetti is ready, drain and add the spaghetti to the skillet with the bacon. Stir to mix well.
  • Mixing spaghetti with crispy bacon for spaghetti carbonara.
  • Remove the skillet from heat. Allow to cool slightly, about 1 minute. Add the egg and cheese mixture. Stir to coat the spaghetti. Top the Spaghetti Carbonara with the chopped parsley.
  • Spaghetti carbonara in a skillet.
  • Add some freshly grated Parmesan cheese before serving, if you like.
  • Spaghetti carbonara, ready to serve with a fork.

Notes

Adapted from Antonio Carluccio.
Guanciale is comes from the cheek of a pig. It is traditionally used in authentic Spaghetti alla Carbonara but very hard to find in the United States. The best substitute is Italian bacon or pancetta, or thick cut bacon.