Traditional Spaghetti alla Carbonara with Guanciale and Cream-Free, Silky Egg Sauce Recipe
Authentic Italian Carbonara uses no cream, relying instead on a luxurious sauce created by mixing raw eggs, parmigiana reggiano cheese, and black pepper with hot pasta and crispy guanciale. This traditional recipe produces a silky, creamy texture and rich flavor that makes it arguably the best pasta dish in the world. Serve immediately in warm bowls for optimal experience.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Mains
- Method: Stovetop
- Cuisine: Italian
Ingredients
Pork
- 175g / 6 oz guanciale (pancetta or block bacon), weight after skin removed
Carbonara Sauce
- 2 large eggs
- 2 egg yolks
- 100g / 3.5 oz parmigiano reggiano, finely shredded (or pecorino romano, parmesan as substitute)
- 1/4 tsp black pepper
Pasta & Seasoning
- 400g / 14 oz spaghetti
- 1 tbsp cooking/kosher salt (for cooking pasta)
- 1/2 cup pasta cooking water (reserved)
- 1 garlic clove, finely minced (optional)
Garnish (Optional)
- Parsley, finely chopped
- Parmigiano reggiano
Instructions
- Prepare Guanciale: Cut the guanciale into 0.5cm (1/5 inch) thick slices and then into batons. This ensures even crisping during cooking.
- Make Carbonara Sauce: In a large bowl, whisk together the 2 large eggs and 2 yolks until combined. Stir in the finely shredded parmigiano reggiano and black pepper to form a creamy base for the sauce.
- Cook Pasta: Bring 4 liters (4 quarts) of water to a boil with 1 tablespoon of kosher salt. Add the spaghetti and cook according to the package instructions until al dente.
- Reserve Pasta Water: Just before draining, reserve 1 cup of the pasta cooking water. Then drain the pasta thoroughly.
- Cook Guanciale: While pasta cooks, heat a non-stick pan over medium-high heat. Add the guanciale and cook for 4-5 minutes until golden and crispy, allowing it to fry in its own rendered fat. If using garlic, add it during the last minute of cooking for extra flavor.
- Combine Pasta with Guanciale Fat: Add the hot drained pasta into the pan with guanciale and toss to coat the pasta strands in the flavorful rendered fat evenly.
- Mix Pasta with Carbonara Sauce: Transfer the pasta and any residual fat from the pan into the bowl with the egg-cheese mixture. Add 1/2 cup (125 ml) of the reserved pasta water. Stir vigorously using the handle of a wooden spoon for about 1 minute. The heat from the pasta gently cooks the eggs, transforming the mixture from watery to a creamy sauce that clings to the pasta perfectly.
- Serve: Immediately transfer into warm bowls. Garnish with additional parmigiano reggiano, a pinch of black pepper, and finely chopped parsley if desired. Serve straight away to enjoy the dish at its best.
Notes
- Use bacon and parmesan as a budget-friendly substitute for guanciale and parmigiano reggiano without adding cream. Avoid cream to keep authenticity.
- Guanciale is traditional cured pork with higher fat content and stronger flavor than pancetta or bacon; it is key for authentic taste and sauce richness.
- Use large eggs approx 55-60g (2 oz) each for the proper sauce texture. Leftover egg whites can be stored or used separately.
- Parmigiano reggiano must be finely shredded yourself and tightly packed when measuring. Avoid pre-grated cheese to ensure proper melting and sauce formation.
- Garlic is optional and not traditional, but adds a nice touch if desired.
- Carbonara is best served immediately. Leftovers keep up to 3 days, but the sauce loses its silky texture over time.
