Authentic Carbonara – 15 Minutes! (VIDEO)
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My authentic Carbonara recipe results in a creamy, and decadent dish that uses zero cream — just a couple fool-proof tips and techniques will have you enjoying the creamiest, most delicious Carbonara that only takes 15 minutes to make!
Watch the Carbonara Recipe Video!
A Note from CJ
My love language is Carbonara!
I make this Carbonara for my wife every year for her birthday – it’s how I show my love! Carbonara is one of the four classic Roman pastas – the other three being Cacio e Pepe, Amatriciana, and Pasta alla Gricia . If you can’t tell, we are a big pasta household! If you’re feeling like a simple but satisfying pasta, try Fettucine Alfredo, Shrimp Scampi, Linguine with Clams, Pasta al Limone, Spaghetti and Meatballs, and Baked Ziti!
Best recipe for Carbonara I’ve tried so far!
Ingredients
Refer to the recipe card for the full list of ingredients and measurements!
- spaghetti – spaghetti is the most commonly used type but you can use any fresh or dried long pasta. I recommend bronze die-cut pasta because the surface of the pasta has a rougher texture to allow for more sauce to cling to it.
- Pecorino Romano and Parmigiano Reggiano – I like to freshly grate both cheeses to add layers of complexity and flavors to the dish. Pecorino is made from sheep’s milk and is saltier than Parmesan, so if you end up subbing one for the other, make sure to adjust the salt accordingly.
- guanciale – Guanciale is a KEY ingredient in carbonara – I love the flavor it adds to the dish. If you cannot find guanciale, you can substitute with bacon or pancetta.
- whole black peppercorn – Use whole black peppercorns that you can ground fresh. Freshly ground black pepper is noticeably more flavorful, aromatic, and vibrating.
How to Make Authentic Carbonara
Toast the Peppercorns, Cook Guanciale, and Mix Carbonara Sauce – Toast whole black peppercorns in a cold pan over medium-high heat for 1–2 minutes until fragrant, then coarsely grind them and transfer to a large mixing bowl. Add one whole egg, three yolks, and the grated cheese, stirring vigorously to create a thick, creamy paste. In a separate cold pan, cook the guanciale over medium-high heat for 4–6 minutes until the fat renders and the pieces are crisp on the outside but still slightly chewy inside. Drain, then add the guanciale and a couple tablespoons of its rendered fat to the bowl with the egg-and-cheese mixture.
Cook The Pasta and Mix The Carbonara – Cook the spaghetti in salted boiling water until al dente, then transfer it directly to the bowl with the paste. Set the bowl over the steaming pasta water to gently warm it and stir continuously until the sauce emulsifies into a glossy, creamy consistency. Add splashes of starchy pasta water as needed to loosen the sauce. Plate the carbonara in warm dishes and enjoy immediately.
Tips
CJ’s Recipe Tips
Cook Guanciale in a COLD Pan – I like to start the guanciale in a cold pan to render out the fat. If you cook it in a hot pan, it’ll result in the guanciale being seared. This rendered fat is a key component for the sauce.
If you have a runny sauce that is too loose, place the metal bowl with the pasta and sauce over the pot of pasta water and bring the water to a low boil. Use the steam from the pasta water to gently thicken the egg and cheese sauce to your desired consistency. If the sauce is too thick, add pasta water 1 tbsp at a time and whisk until it reaches your desired consistency. The sauce will continue to thicken as it sits, so it is better for the sauce to be a little looser in the beginning.
Carbonara is best eaten freshly made, so I don’t recommend making it ahead of time. As the dish sits, the sauce will continue to thicken and congeal with the pasta (while still delicious in flavor, it won’t be nearly as good as enjoyed fresh). Leftovers can keep in an airtight container in your refrigerator for up to 3 days.
If you tried this Carbonara or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Authentic Carbonara – 15-Minutes (VIDEO)
Ingredients
- 1/2 tbsp whole black peppercorns
- 1 whole egg
- 3 egg yolks
- 2.5 oz pecorino romano, finely grated
- 1.5 oz parmigiano reggiano , finely grated
- 6 oz guanciale, rind removed, cut into 1" strips
- 8 oz spaghetti
Instructions
- Add the black peppercorns to a cold saute pan. Turn the heat to medium high and toast your whole black peppercorns for 1-2 min over or until fragrant. Transfer to a mortar and pestle or spice grinder and coarsely grind it and add it to a large mixing bowl.
- In the large mixing bowl with the pepper, crack in 1 large egg and 3 egg yolks. Add the grated cheese and pepper and mix it to form a paste.
- In a cold saute pan, add the guanciale and cook over medium high heat for 4-6 minutes or until the fat has mostly rendered and the exterior is crispy but the inside is soft and slightly chewy (taste a cooled piece as you cook to ensure the correct texture). Turn off the heat and drain the guanciale and it to the bowl with the paste, along with 2 tablespoons of the rendered guanciale fat.
- In a pot of salted boiling water, cook the spaghetti until al dente. Turn off the heat, then add the spaghetti directly to the mixing bowl and paste. Place the bowl over the steaming pasta water and stir vigorously until the sauce is emulsified and creamy. If you find that the sauce is too thick, add a few tablespoons of the starchy pasta water at a time and mix until a creamy sauce is achieved. Serve in a warmed plate or bowl and enjoy!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This authentic Spaghetti Carbonara recipe was originally published in November 2023, and updated in November 2025.
Outrageous!
Thank you Karen!
Followed recipe exactly. Came out perfect. First successful attempt at carbonara; nothing clumped. Thank you.
LOVE to hear you nailed it, Dave! Thanks for making it!
Had to substitute pancetta for giacale, but otherwise follow the recipe exactly. My picky eater really enjoyed the flavorful pasta dish. Will definitely try some of your other recipes!
Thanks so much Robert!
Another recipe that is 5 stars!
@ryan.gatsby
Okay WOW can’t wait to try
I have a weakness for pasta, especially this carbonara recipe. Honestly, it looks very easy and simple, but it definitely needs some practice to get the sauce and consistency right. I’ve tried this recipe multiple times, and each time, my family asks for more. Highly recommended!
This recipe was spot on! Easy to do when following directions exactly, except I substituted with Pancetta, and I didn’t need pasta water. The egg and cheese was enough creaminess, and I think the powdered, fresh grated cheese is where it’s at! The whole family loved it. Thank you!
Thank you Shelly! I’m so glad everyone enjoyed it!
All of these tips are so appreciated. My comfort zone is pesto but this makes it so approachable.
Another recipe that is so simple but so delicious!