This authentic spaghetti carbonara recipe brings the rich, comforting taste of Rome right to your kitchen. Made with just a handful of traditional ingredients, it’s the kind of pasta that proves simple is best. No cream, No shortcuts, just true Italian flavor in every bite.
What makes this a traditional carbonara is its humble but powerful combination of eggs, Pecorino Romano, guanciale, and freshly cracked black pepper. That’s it. When done right, this Italian pasta carbonara becomes silky and rich without needing any cream or extra fillers.
Unlike the many versions out there, this is an authentic spaghetti carbonara that sticks to the roots of Roman cooking. The creamy texture comes naturally from the eggs and cheese, stirred into hot pasta just off the stove. It’s a carbonara recipe that feels indulgent but stays true to tradition.
Whether you’re cooking for a quiet dinner or sharing with friends, this creamy carbonara is guaranteed to impress. It’s fast, flavorful, and deeply satisfying just the way real carbonara should be.
If you’ve ever wanted to make the authentic spaghetti carbonara the Roman way, this recipe is your golden ticket. With just five ingredients and no fancy steps, this dish is a celebration of simplicity and bold flavor. The key is in the timing, the heat, and letting the pasta water work its magic with the eggs and cheese.
Forget the cream real carbonara doesn't need it. This is a dish rooted in Roman tradition, designed to be quick, nourishing, and utterly satisfying. Whether you're cooking for guests, a partner, or yourself, this recipe delivers big flavor with minimal effort.
Serve it up with a glass of white wine, a sprinkle of Pecorino, and a generous crack of pepper. You'll feel like you're eating in a Roman trattoria without leaving your kitchen.
✅ Quick Tips: Read through the full recipe before diving in; it’s the best way to get a feel for the flow, prep time, and tools you’ll need. Think of it like scanning a map before a road trip: you’ll cook more confidently and avoid any surprises halfway through.
This authentic spaghetti carbonara is the real Roman deal: no shortcuts, just a handful of humble ingredients that come together to create one of the most beloved pasta dishes in the world. It's creamy without cream, cheesy without being heavy, and full of smoky pancetta and peppery bite. Perfect for a quick weeknight dinner or a cozy Italian-inspired date night at home.
While the pasta cooks, heat a large pan over medium heat.
Add the cubed pancetta and cook until it’s golden brown and crisp, about 5–7 minutes.
Turn off the heat and let it sit while you prep the egg mixture.
In a mixing bowl, whisk together the egg yolks, whole egg, and grated Pecorino Romano cheese.
Add lots of freshly cracked black pepper (it should look speckled).
Set aside. Do not salt this mixture; the cheese and pancetta will provide enough saltiness.
When the pasta is ready, reserve 1 cup of pasta water before draining.
Add the hot pasta directly to the pan with pancetta (heat off to avoid scrambling eggs).
Immediately pour in the egg-cheese mixture and begin tossing with tongs.
Add splashes of pasta water a little at a time until a glossy, silky sauce coats every strand.
Divide the pasta among plates or bowls.
Top with extra Pecorino and cracked pepper.
Serve immediately while it’s hot and creamy.
Servings 5
Serving Size 1 plate
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
