Traditional Italian Carbonara Recipe

One of the things I love most about traditional carbonara is that it feels special without requiring hours in the kitchen or a long list of ingredients. The silky sauce is made from eggs, pecorino romano cheese, and starchy pasta water. No cream needed.

In about 20 minutes, you can have this easy pasta dinner on the table after a busy day, but it's also impressive enough for date night, entertaining guests, or other special occasions.

Ingredients to Make a Traditional Italian Carbonara

• Pasta - Because carbonara is coated in a rich, silky sauce, long pasta shapes work best. Spaghetti is the traditional choice, but bucatini is another favorite of mine because the hollow center helps capture even more of the sauce. Linguine or fettuccine also works well!
• Pork - Pancetta or guanciale are traditionally used in carbonara and add a rich, savory flavor to the dish. Guanciale is made from pork cheek and is the traditional choice in Rome, while pancetta is made from pork belly. Pancetta is easier to find in most grocery stores, which is why I use it most often. If needed, bacon can be substituted, but it will add a smokier flavor.
• Cheese - Pecorino Romano is traditionally used in authentic carbonara. If you're curious about how it compares to Parmesan and other varieties, check out my guide to Italian cheeses. For the smoothest sauce, buy a wedge and grate it yourself. Pre-shredded cheese contains anti-caking agents that prevent it from melting as smoothly.
• Eggs - This is what creates the signature creamy carbonara sauce. I prefer using whole eggs because they create a velvety sauce without being overly rich. Some recipes use only egg yolks, while others use a combination of whole eggs and yolks. Whatever you choose, bring the eggs to room temperature before starting to help them blend smoothly into the sauce.
• Black Pepper - Freshly cracked black pepper adds the finishing touch to traditional carbonara. Since there are so few ingredients in this recipe, freshly cracked pepper makes a noticeable difference in flavor compared to pre-ground pepper.

How to Make Traditional Carbonara

Start by cooking the pasta until al dente while the pancetta cooks in a large skillet. The pancetta should be crisp and golden, with plenty of rendered fat left in the pan.

While the pasta cooks, whisk together the eggs, pecorino romano cheese, and black pepper until smooth.

Before draining the pasta, reserve some of the cooking water. This starchy water helps emulsify the sauce and creates the silky texture carbonara is known for.

Add the pasta to the skillet with the pancetta and toss to coat. Then remove the pan from the heat before adding the egg mixture. This step is important!

The residual heat from the pasta gently cooks the eggs and melts the cheese, creating a silky sauce without scrambling the eggs.

Continue tossing until the sauce is creamy and coats the pasta evenly. Serve immediately with extra pecorino romano cheese and freshly cracked black pepper.

Classic Italian Pasta Recipes

Looking for more traditional Italian recipes? Try one of these family favorites next:

• Penne Pomodoro
• Bucatini Cacio e Pepe
• Homemade Potato Gnocchi
• Traditional Pasta e Fagioli