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Authentic Carbonara: A Roman Classic Made Easy

Discover how to make authentic carbonara with this easy recipe packed with flavor and tradition.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Italian
Keywords: butter swim biscuits easy recipes, cheesey potatoes easy recipe, chicken stirfry easy recipe, dinner recipes, easy recipes, easy recipes ninja creami, recipes for dinner
Servings: 2 servings
Author: Betty

Ingredients

  • 6 oz guanciale or pancetta, diced
  • 3 large eggs
  • 1 cup grated Pecorino Romano cheese
  • 12 oz spaghetti or tonnarelli pasta
  • Freshly ground black pepper
  • Salt for pasta water

Instructions

  1. Bring a large pot of salted water to a boil and cook pasta until al dente.
  2. While pasta cooks, fry guanciale or pancetta in a skillet over medium heat until crispy. Remove from heat.
  3. In a bowl, whisk together eggs and Pecorino Romano cheese until well combined.
  4. Drain pasta, reserving 1/2 cup of pasta water. Quickly toss the hot pasta with the egg and cheese mixture.
  5. Add the crispy guanciale and a splash of pasta water to loosen the sauce if needed.
  6. Top with freshly ground black pepper and serve immediately.

Notes

Use guanciale for a truly authentic flavor, but pancetta is a good substitute. Avoid adding cream—traditional Roman carbonara doesn’t use it.