Why You’ll Love This Recipe

This Easy Carbonara is the ultimate comfort food that delivers a rich, creamy, and deliciously authentic pasta dish in just 20 minutes. With no cream involved, the sauce is created using only eggs, Pecorino Romano cheese, and a splash of pasta water. Guanciale crisps up perfectly, adding salty goodness that blends seamlessly with the silky sauce. The result is a velvety, restaurant-quality pasta dish that’s both simple to make and incredibly satisfying.

Ingredients

• 14 ounces spaghetti

• 5 ounces guanciale (diced)

• 3 large eggs

• 1 cup Pecorino Romano cheese (freshly grated)

• Ground black pepper (freshly ground, to taste)

• Salt (for pasta water)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, which is typically about 1 minute less than the package instructions.

2. While the pasta cooks, heat a large skillet over medium heat. Add the diced guanciale and cook for 5-7 minutes until crispy and golden.

3. In a mixing bowl, whisk together the eggs, Pecorino Romano cheese, and a generous amount of freshly ground black pepper.

4. Reserve about 1 cup of pasta water, then drain the pasta.

5. Add the hot pasta directly to the skillet with the guanciale. Toss quickly to coat the pasta in the fat.

6. Remove the skillet from the heat and pour the egg and cheese mixture over the pasta. Toss everything swiftly to combine. The residual heat from the pasta will cook the eggs, creating a creamy sauce. If it’s too thick, add a little pasta water to loosen the sauce.

7. Serve immediately with a bit more Pecorino Romano and freshly ground black pepper.

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 10 minutes

• Total Time: 20 minutes

Variations

• Vegan Carbonara: Swap the eggs and Pecorino Romano for a plant-based egg alternative and nutritional yeast to create a dairy-free, vegan version of Carbonara.

• Vegetarian Carbonara: Use smoked tempeh or mushrooms in place of guanciale for a flavorful vegetarian twist.

• Spicy Carbonara: Add red pepper flakes to the egg mixture for an extra kick of heat.

Storage/Reheating

Carbonara is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat gently on the stove over low heat, adding a splash of reserved pasta water to help loosen the sauce. Be aware that the texture may change slightly after refrigeration.

FAQs

Can I use bacon instead of guanciale?

Yes, while guanciale is traditional, thick-cut unsmoked bacon can be used as a substitute. However, bacon will bring a smokier flavor to the dish.

Is there any way to make the sauce creamier?

If your sauce is too thick, simply add a bit of reserved pasta water to loosen it up until it reaches the desired creamy consistency.

Can I substitute Pecorino Romano with Parmesan?

Yes, you can use Parmesan, but the flavor will be milder and less salty. If you use Parmesan, consider adding a pinch more salt to balance the flavor.

Can I prepare this recipe in advance?

Carbonara is best served immediately after preparation for the perfect creamy texture. If you need to prepare it in advance, be sure to store it in the fridge and reheat gently with some pasta water.

What pasta is best for Carbonara?

Traditional spaghetti is ideal, but you can also use bucatini or any other long pasta you prefer.

What if my eggs scramble instead of forming a creamy sauce?

Ensure that you remove the pan from the heat before adding the egg mixture. The residual heat from the pasta should be enough to cook the eggs and form a creamy sauce without scrambling them.

How do I make the sauce thicker?

If your sauce is too thin, add a bit more Pecorino Romano or a little pasta water to help thicken it and achieve a glossy finish.

Can I make this recipe gluten-free?

Yes, you can use gluten-free pasta to make this recipe gluten-free.

Is it necessary to use freshly grated Pecorino Romano?

Yes, freshly grated Pecorino Romano melts much better and provides a smoother, creamier texture in the sauce.

Can I make Carbonara without guanciale?

If you can’t find guanciale, use other alternatives such as smoked tempeh or mushrooms for a flavorful twist.

Conclusion

This Easy Carbonara is a true Italian classic that proves you don’t need cream to make a rich and creamy pasta. With just a few simple ingredients, you can create a comforting dish that feels fancy yet is easy to prepare. The key is in the technique—using hot pasta, reserved pasta water, and quick tossing to create the perfect silky sauce. Serve it fresh and enjoy the indulgent, satisfying flavors that come together in just 20 minutes!