Pasta alla Carbonara is one of Rome’s most iconic dishes. Made without cream, this pasta combines egg yolks, Pecorino Romano, black pepper, and crisp guanciale to create a velvety, savory sauce that clings to every strand. It’s simple, rich, and incredibly satisfying when done right.
Bring a large pot of salted water to a boil. Cook the pasta until al dente, following package directions.
Before draining, reserve at least ¾ cup of the starchy pasta water — it’s essential for the sauce.
In a skillet over medium heat, cook the diced guanciale until golden and crispy, about 5–7 minutes.
Transfer the cooked guanciale to a bowl and set aside. Leave the rendered fat in the pan.
In a mixing bowl, whisk together the egg yolks, whole egg, grated Pecorino Romano, and black pepper until smooth.
The mixture should be creamy but not runny.
Add the hot drained pasta to the skillet with the guanciale fat (off the heat).
Toss quickly to coat, then immediately add the egg-cheese mixture.
Stir vigorously, adding reserved pasta water a little at a time until a silky sauce forms.
Plate the pasta immediately. Top with the crispy guanciale, more Pecorino, and a generous pinch of cracked black pepper.
Serve hot.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
I’m Anthony, the creator behind RoosterChef, and I’m so glad you’re here! I’m on a mission to inspire people to cook delicious, restaurant-quality meals at home. Whether you’re looking for quick weeknight dinners, impressive date night dishes, or comfort food with a twist, I’ve got you covered.
